Description
This Stuffed Salmon with Spinach & Feta is a flavorful and nutritious dish perfect for a quick yet elegant meal. Tender salmon fillets are stuffed with a savory mixture of sautéed spinach, tangy feta cheese, parmesan, and roasted red peppers, then baked to perfection. Ready in just 30 minutes, this recipe combines fresh, wholesome ingredients with vibrant Mediterranean flavors.
Ingredients
Units
Scale
Salmon and Seasoning
- 4x 6-ounce pieces of salmon (approx. 170 grams each; preferably longer pieces)
- 2 Tbsp olive oil (divided)
- Salt, to taste
- 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), crumbled or cut into small pieces
- 1/4 cup parmesan, freshly grated (parmigiano-reggiano recommended)
- 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon pieces skin-side down on the sheet.
- Slice the Salmon: Using a sharp knife, carefully slice lengthwise down the middle of each salmon piece, making sure not to cut all the way through. Leave the flesh attached at the bottom and ends to create a pocket for the stuffing.
- Season the Salmon: Brush each salmon piece with 1 tablespoon of olive oil, then season with salt and pepper to taste. Set aside while preparing the filling.
- Sauté Spinach and Spices: Heat the remaining 1 tablespoon of 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.
- Add Cheese and Peppers: Remove the pan from heat. Stir in the chopped roasted red peppers, crumbled feta cheese, and freshly grated parmesan. Press down on the feta to soften it and mix well, ensuring the mixture sticks together.
- Stuff the Salmon: Spoon the spinach and cheese mixture evenly into the cut pockets of each salmon fillet until fully filled.
- Bake the Salmon: Place the stuffed salmon in the preheated oven and bake for about 12–17 minutes, depending on the thickness of the salmon and your desired level of doneness. The salmon should be opaque and flaky, no longer translucent.
- Serve: Remove the salmon from the oven and serve immediately while hot for the best flavor and texture.
Notes
- LEFTOVERS: Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Use fresh salmon if possible for optimal texture; ask your fishmonger for evenly shaped 6-ounce pieces.
- Check doneness by cutting through the thickest part of the salmon; it should be opaque and white-pink in color.
- Use high-quality sheep’s milk feta stored in brine for better taste.
- Roasted red peppers can be swapped with sun-dried tomatoes if preferred.
- If Italian seasoning is unavailable, substitute with equal parts oregano, basil, and thyme.
Nutrition
- Serving Size: 1 stuffed salmon fillet (approx. 6 ounces)
- Calories: 420
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 85 mg
