Stuffed Salmon with Spinach and Feta Recipe

If you’re looking for a dinner that’s both elegant and surprisingly easy, you’ve got to try this Stuffed Salmon with Spinach and Feta Recipe. I absolutely love how the creamy feta and tender spinach melt inside the flaky salmon, creating a flavor combo that feels fancy but comes together in just about 30 minutes. Whether it’s a weeknight treat or a special occasion, this recipe never fails to impress, and I can’t wait to guide you through making it!

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Ingredients You’ll Need

These ingredients work beautifully together to create a rich but balanced filling that complements the salmon’s natural flavor. I always recommend picking fresh baby spinach and a high-quality block of feta—you’ll taste the difference!

• Salmon: I find longer, nicely thick pieces work best for stuffing and baking.
• Olive oil: Helps with sautéing the spinach and keeping the salmon moist.
• Baby spinach: Use fresh and packed for maximum flavor and texture.
• Italian seasoning: Adds a lovely herbaceous depth; no Italian seasoning? Mix oregano, basil, and thyme.
• Paprika: Either regular or smoked—I like smoked for extra warmth.
• Cayenne pepper: Just a pinch to give a subtle kick.
• Feta cheese: A good-quality block, preferably sheep’s feta stored in brine for creaminess.
• Parmesan cheese: Freshly grated for that salty, nutty punch.
• Jarred roasted red peppers: Chopped small, they add sweetness and color; sun-dried tomatoes are a great swap.
• Salt + pepper: To season perfectly across all components.

Variations

I love customizing this Stuffed Salmon with Spinach and Feta Recipe depending on what I have on hand or the season. Feel free to get creative—this recipe is really forgiving and adaptable!

• Swap the cheese: I once tried goat cheese instead of feta for a creamier, tangier filling; it turned out fantastic!
• Add nuts: Toasted pine nuts or walnuts mixed into the filling add a delightful crunch.
• Spices: Experiment with smoked paprika or add a touch of cumin for a more exotic twist.
• Make it dairy-free: Replace feta and parmesan with a dairy-free cheese alternative and extra herbs.

How to Make Stuffed Salmon with Spinach and Feta Recipe

Step 1: Prep and Butterfly Your Salmon

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—it makes cleanup a breeze. Now, take your salmon pieces (skin-side down) and carefully slice lengthwise down the middle without cutting all the way through. This “butterflying” creates a pocket for the filling. I discovered this trick when I first tried stuffing salmon—it keeps everything intact and helps the filling stay put while baking.

Step 2: Season and Sauté the Spinach Filling

Brush your salmon with olive oil and a good sprinkle of salt and pepper, then set it aside. Heat the remaining olive oil in a pan over medium heat and toss in the baby spinach along with Italian seasoning, paprika, cayenne, salt, and pepper. Sauté just until the spinach wilts—usually a couple of minutes. Turning off the heat quickly helps keep the spinach vibrant and not overcooked.

Step 3: Mix in the Feta, Parmesan, and Roasted Peppers

Off the heat, throw in your chopped roasted red peppers, crumbled feta, and freshly grated parmesan. Stir everything together, pressing the feta down a bit to soften it and help the mixture stick nicely. The creamy, salty filling is what makes this Stuffed Salmon with Spinach and Feta Recipe stand out—you’ll love how all the flavors come together here.

Step 4: Stuff and Bake the Salmon

Spoon the spinach and cheese mixture into each salmon pocket evenly. Then pop the tray in the oven and bake for 12 to 17 minutes, depending on your salmon’s thickness and how done you like it. I usually check by cutting the thickest part—it should look opaque, not translucent. This step definitely takes a bit of practice but once you get it, your salmon will come out perfectly cooked every time.

How to Serve Stuffed Salmon with Spinach and Feta Recipe

Garnishes

I like to finish this dish with a sprinkle of fresh lemon zest and a few sprigs of dill or parsley—it adds brightness and makes it feel so fresh. A quick drizzle of extra virgin olive oil on top right before serving elevates the whole plate, trust me on this one.

Side Dishes

My go-to sides with this stuffed salmon are roasted baby potatoes tossed with rosemary and garlic, or a simple quinoa salad with cucumber and cherry tomatoes. Steamed green beans or asparagus are also fantastic for keeping things light and fresh.

Creative Ways to Present

For special occasions, I’ve plated the salmon over a bed of lemony risotto or nestled it alongside a colorful ratatouille. You can also serve individual salmon portions on small wooden boards with herb sprigs for a rustic touch that wows guests.

Make Ahead and Storage

Storing Leftovers

While this Stuffed Salmon with Spinach and Feta Recipe is best enjoyed fresh, leftovers can be kept in an airtight container in the fridge for up to 3 days. I usually reheat gently as described below to keep it moist and tasty.

Freezing

I’ve frozen the stuffed salmon a few times with decent results—wrap each piece tightly in plastic wrap and freeze in a sealed container. Thaw overnight in the fridge before reheating. Keep in mind that texture might soften slightly but flavors stay pretty good!

Reheating

The best way I’ve found to reheat leftover stuffed salmon is in a low oven (around 300°F) covered loosely with foil, so it gently warms through without drying out. A quick splash of olive oil or a tiny pat of butter on top helps keep it juicy.

FAQs

Final Thoughts

This Stuffed Salmon with Spinach and Feta Recipe quickly became one of my absolute favorites because it combines incredible flavor with an easy prep and cooking process—you’ll feel like a kitchen pro every time you make it. My family goes crazy for it, and honestly, I love pulling it out when I want to treat myself without spending all evening in the kitchen. I really hope you give it a try and enjoy every delicious bite just as much as I do!

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