Stuffed Salmon With Spinach & Feta Recipe

Introduction

This stuffed salmon recipe looks fancy but is surprisingly easy to make! Filled with a flavorful mixture of spinach, feta, and roasted red peppers, it’s perfect for a dinner party or a healthy weeknight meal. Oven-baked and ready in about 30 minutes, this dish is both delicious and nutritious.

Ingredients

• 4 x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces work best)
• 2 Tbsp olive oil (divided)
• 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 (parmigiano-reggiano recommended)
• 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the salmon pieces skin-side down on the baking sheet.
2. Step 2: Using a sharp knife, carefully slice down the middle of each salmon piece lengthwise, leaving the flesh attached at the bottom and ends to create a pocket.
3. Step 3: Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
4. Step 4: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until the spinach wilts, about 2 minutes.
5. Step 5: Remove the pan from heat. Stir in chopped roasted red peppers, feta cheese, and parmesan. Press down on the feta to soften it and combine the mixture well.
6. Step 6: Spoon the spinach-feta mixture evenly into the cut pockets of each salmon piece.
7. Step 7: Bake the stuffed salmon in the oven for 12-17 minutes, depending on thickness and desired doneness. Salmon should be opaque and flaky when done.
8. Step 8: Remove from the oven and serve hot.

Tips & Variations

• Use fresh salmon when possible for the best texture and flavor.
• Swapping roasted red peppers with sun-dried tomatoes creates a different but delicious note.
• If you don’t have Italian seasoning, mix equal parts oregano, basil, and thyme.
• Longer salmon pieces are easier to stuff evenly.
• Check doneness by cutting into the thickest part of the salmon; it should be opaque and no longer translucent.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat in the oven or microwave until just warmed through to avoid drying out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but fresh salmon is recommended for the best texture and taste. If using frozen, thaw thoroughly and pat dry before preparing.

What can I serve with stuffed salmon?

This dish pairs well with whole grains like quinoa, farro, or brown rice, as well as simple pasta tossed with olive oil and herbs, or roasted vegetables and potatoes.

Stuffed Salmon With Spinach & Feta Recipe

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5 from 63 reviews

This delicious Mediterranean-inspired stuffed salmon recipe features fresh salmon fillets filled with a flavorful mixture of sautéed spinach, tangy feta cheese, parmesan, and roasted red peppers. It is oven-baked to perfection in just 30 minutes, making it an impressive yet easy dish for a healthy weeknight dinner or a dinner party. The combination of tender salmon and rich stuffing creates a balanced meal packed with protein and vibrant flavors.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salmon

• 4x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces preferred)
• 2 Tbsp olive oil (divided)
• Salt and pepper, to taste

Spinach & Feta Stuffing

• 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 (Parmigiano-Reggiano recommended)
• 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces
• Salt and pepper, to taste

Instructions

1. Preheat and Prepare Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salmon pieces skin-side down on the lined baking sheet.
2. Slice Salmon for Stuffing: Using a sharp knife, carefully slice down the middle of each piece of salmon lengthwise, making a pocket but not cutting all the way through. Leave the bottom and ends attached so the stuffing stays inside.
3. Season Salmon: Brush each piece with 1 tablespoon of olive oil, then season with salt and pepper to taste. Set aside while preparing the stuffing.
4. Sauté Spinach and Spices: Heat the remaining 1 tablespoon olive oil in a large pan over medium heat. Add the baby spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper. Sauté for 2-3 minutes until the spinach is wilted and fragrant.
5. Mix Filling: Turn off the heat, then add the chopped roasted red peppers, crumbled feta cheese, and freshly grated parmesan to the pan. Stir everything together well, pressing down on the feta to soften it and help the ingredients bind.
6. Stuff the Salmon: Spoon the spinach and feta mixture evenly into each salmon pocket, pressing slightly to fill all the way.
7. Bake the Salmon: Place the stuffed salmon in the preheated oven and bake for 12-17 minutes depending on thickness and desired doneness. The salmon should be opaque with a whitish-pink color in the thickest part.
8. Serve: Remove from oven and serve hot as a nutritious main course with your favorite sides such as grains, pasta, or potatoes.

Notes

• LEFTOVERS: Store leftovers in an airtight container in the fridge for up to 3 days; best enjoyed fresh.
• FRESH SALMON: Use fresh salmon if possible rather than previously frozen for best texture and taste.
• FISH CUTTING TIP: Ask your fishmonger for evenly shaped salmon pieces weighing about 6 ounces each.
• CHECK DONENESS: Salmon should be fully opaque, not translucent, when done.
• FETA TYPE: Use a high-quality block of sheep’s feta stored in brine for best flavor.
• SUBSTITUTIONS: Roasted red peppers can be swapped with sun-dried tomatoes.
• ITALIAN SEASONING SUBSTITUTE: Use equal parts oregano, basil, and thyme if Italian seasoning is unavailable.
• VISUALS: Recipe video and step-by-step images available on the blog for assistance.
• SERVING SUGGESTIONS: Great with cooked whole grains (farro, quinoa, brown rice), pasta or couscous tossed with herbs and parmesan, or mashed/steamed/roasted potatoes and sweet potatoes.

Keywords: dinner, easy, healthy, salmon, simple, stuffed salmon, Mediterranean, spinach, feta