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Stuffed Salmon with Spinach and Feta Recipe

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3.9 from 2 reviews

This stuffed salmon recipe combines fresh salmon fillets with a flavorful Mediterranean-inspired filling of sautéed spinach, feta cheese, roasted red peppers, and Parmesan. Oven-baked to perfection in just 30 minutes, it’s an impressive yet easy dish perfect for a healthy weeknight dinner or entertaining guests.

Ingredients

Salmon

  • 4x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces recommended for stuffing)
  • 2 Tbsp olive oil (divided)
  • Salt and 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 (Parmigiano-Reggiano recommended)
  • 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces

Instructions

  1. Preheat and prepare the salmon: 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 lined baking sheet.
  2. Cut pockets for stuffing: Using a sharp knife, slice down the middle of each salmon piece lengthwise, making sure not to cut all the way through. Leave the bottom and ends attached so the salmon forms a stuffed pocket.
  3. Season the salmon: Brush each piece with 1 Tbsp of olive oil and season generously with salt and pepper. Set aside while you prepare the filling.
  4. Sauté the spinach and spices: Heat the remaining 1 Tbsp of olive oil in a large pan over medium heat. Once hot, add the baby spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper. Sauté for a couple of minutes until the spinach wilts.
  5. Combine the stuffing ingredients: Remove the pan from heat and add the chopped roasted red peppers, crumbled feta cheese, and grated Parmesan. Stir well, pressing down on the feta to soften it, until all ingredients are evenly combined and stick together.
  6. Stuff the salmon: Spoon the spinach and feta mixture into the cut pockets of each salmon piece. Fill evenly using all the mixture.
  7. Bake the stuffed salmon: Place the baking sheet in the preheated oven and bake for 12 to 17 minutes, depending on the thickness of your salmon and your preferred doneness. Check by cutting into the thickest part to ensure the salmon is opaque and flaky.
  8. Serve hot: Remove from oven and serve immediately for the best flavor and texture.

Notes

  • LEFTOVERS: Best enjoyed fresh, but leftovers can be stored for up to 3 days in an airtight container in the fridge.
  • For best texture, use fresh, not previously frozen salmon. Request longer, evenly shaped fillets (about 6 ounces each) to make stuffing easier.
  • You can check doneness by cutting through the thickest part—the salmon should be opaque and whitish-pink rather than translucent.
  • Use a high-quality sheep’s feta stored in brine for the best flavor.
  • Roasted red peppers can be swapped with sun-dried tomatoes if desired.
  • If Italian seasoning is not available, substitute with equal parts oregano, basil, and thyme.
  • For visual guidance, refer to step-by-step photos and video on the original recipe blog post.

Find it online: https://recipesbyliza.com/stuffed-salmon-with-spinach-and-feta-recipe/