Description
This Stuffed Salmon with Spinach & Feta is a flavorful and healthy dish perfect for a quick dinner. Salmon fillets are filled with a savory mixture of sautéed spinach, tangy feta, parmesan, and roasted red peppers, then baked to perfection in under 30 minutes. The recipe balances rich, creamy cheese with vibrant spices for an elegant yet easy-to-make meal.
Ingredients
Scale
Salmon
- 4 x 6-ounce pieces of salmon (approx. 170 grams each)
- 2 Tbsp olive oil (divided)
- Salt, to taste
- Black pepper, to taste
Spinach & Cheese Filling
- 3 cups baby spinach, packed
- 1 tsp Italian seasoning
- 1/2 tsp paprika (regular or smoked)
- A pinch of cayenne pepper
- Approx. 5.3-ounce block of feta cheese (approx. 150 grams)
- 1/4 cup parmesan, freshly grated (recommend parmigiano-reggiano)
- 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the salmon fillets skin-side down on the prepared sheet.
- Cut Salmon for Stuffing: Using a sharp knife, carefully slice lengthwise down the middle of each salmon piece, stopping before cutting through the bottom or ends so the fillet stays intact, creating a pocket for the filling.
- Season Salmon: Brush each salmon piece with 1 tablespoon of olive oil and season generously with salt and pepper. Set aside while you prepare the filling.
- Sauté Spinach and Spices: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for 2-3 minutes or until the spinach is wilted.
- Combine Filling Ingredients: Remove the pan from heat, then stir in the chopped roasted red peppers, crumbled feta cheese, and grated parmesan. Press down on the feta to soften it, stirring until all ingredients are well combined and stick together.
- Stuff the Salmon: Spoon the spinach and cheese mixture into the cut pockets of the salmon fillets evenly until all filling is used.
- Bake: Place the stuffed salmon in the preheated oven and bake for 12-17 minutes, depending on the thickness of your fish and preferred doneness. The salmon should be opaque and flake easily when done.
- Serve: Remove the salmon from the oven and serve hot for the best flavor and texture.
Notes
- LEFTOVERS: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For best texture, use fresh salmon rather than frozen if possible, asking your fishmonger for 4 evenly shaped pieces around 6 ounces each.
- You can check doneness by cutting through the thickest part; cooked salmon will be opaque and whitish-pink rather than translucent.
- Use a high-quality block of sheep’s feta stored in brine for optimal flavor.
- Roasted red peppers can be substituted with sun-dried tomatoes if preferred.
- If Italian seasoning is not available, use equal parts oregano, basil, and thyme instead.
Nutrition
- Serving Size: 1 stuffed salmon fillet (6 ounces)
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
