Description
This delicious and wholesome Stuffed Salmon with Spinach & Feta recipe combines tender salmon fillets stuffed with a flavorful mixture of sautéed spinach, Italian seasoning, roasted red peppers, and creamy feta cheese. Baked to perfection in just 30 minutes, it offers a nutritious, satisfying meal that’s perfect for any weeknight dinner or special occasion.
Ingredients
Units
Scale
Salmon
- 4x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces preferred)
- 2 Tbsp olive oil (divided)
- Salt + pepper, to taste
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 (recommend parmigiano-reggiano)
- 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces
Instructions
- Preheat oven and prep salmon: Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. Place salmon pieces skin-side down on the prepared baking sheet.
- Slice salmon for stuffing: Using a sharp knife, carefully cut lengthwise down the middle of each salmon piece, making a deep slit but not cutting all the way through. Leave the bottom and ends attached to create a pocket for the stuffing.
- Season salmon: Brush each salmon piece with 1 tablespoon of olive oil, then season generously with salt and pepper. Set aside while preparing the stuffing.
- Sauté spinach and spices: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add baby spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper. Sauté for 2-3 minutes until the spinach wilts.
- Mix stuffing ingredients: Turn off the heat and add the chopped roasted red peppers, crumbled feta cheese, and freshly grated parmesan to the spinach mixture. Stir well, pressing down on the feta to soften and combine all ingredients into a cohesive stuffing.
- Stuff the salmon: Use a spoon to fill each salmon pocket evenly with the spinach-feta mixture, pressing it gently inside to secure the stuffing.
- Bake the salmon: Place the stuffed salmon in the preheated oven and bake for 12-17 minutes, depending on thickness and preferred doneness. The salmon is done when it turns opaque and flakes easily with a fork.
- Serve hot: Remove from the oven and serve immediately to enjoy the warm, flavorful stuffed salmon.
Notes
- LEFTOVERS: Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.
- Use fresh salmon if possible for the best texture; request evenly shaped fillets around 6 ounces (170 grams) each at the fish counter.
- Longer salmon fillets work better for stuffing due to the size of the pocket created.
- Check doneness by cutting the thickest part to ensure the flesh is opaque and whitish-pink rather than translucent.
- High-quality sheep’s milk feta in brine gives the best flavor and texture.
- Roasted red peppers can be substituted with sun-dried tomatoes for a different flavor twist.
- If you don’t have Italian seasoning, combine equal parts oregano, basil, and thyme as a substitute.
Nutrition
- Serving Size: 1 stuffed salmon fillet (approximately 170 grams)
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
