If you’re looking for a dinner that feels fancy but comes together in just about 30 minutes, you’re going to love this Stuffed Salmon with Spinach and Feta Recipe. It’s one of those meals I turn to when I want something healthy, satisfying, and absolutely bursting with flavor. The creamy feta mixed with savory spinach stuffed right inside juicy salmon? Oh, it’s pure magic. Keep reading—I promise you, this recipe is fan-freaking-tastic and worth every single bite!
Why You’ll Love This Recipe
- Quick & Easy: The whole dish comes together in just 30 minutes—perfect for busy weeknights.
- Flavor-packed: The spinach and feta combo adds creaminess and a little tang that makes the salmon shine.
- Healthy & Nutritious: Loaded with omega-3s from salmon and vitamins from spinach, it’s a winner for health-conscious eaters.
- Impressive Presentation: Stuffed salmon looks fancy but is really easy to pull off.
Ingredients You’ll Need
These ingredients come together beautifully—fresh salmon, vibrant baby spinach, and that iconic salty feta. I always recommend buying fresh salmon if you can, and don’t skimp on good-quality feta; it really makes a difference here.
- Salmon: Go for longer, evenly sized pieces if possible—they hold the stuffing better.
- Olive oil: Use good quality extra virgin for sautéing and brushing.
- Baby spinach: Fresh and packed—it wilts quickly and keeps that lovely color.
- Italian seasoning: Adds a subtle herbaceous background—can swap for mixed oregano, basil, and thyme.
- Paprika: Regular or smoked, it brings a warm depth and a hint of sweetness.
- Cayenne pepper: Just a pinch adds a gentle kick without overwhelming the flavors.
- Feta cheese: A good block of sheep’s feta stored in brine works best for flavor and texture.
- Parmesan: Freshly grated Parmigiano-Reggiano for nutty richness.
- Roasted red peppers: Chopped finely; jarred ones make this super convenient.
- Salt and pepper: To season everything just right.
Variations
One of the best parts about this Stuffed Salmon with Spinach and Feta Recipe is how easy it is to customize. I’ve tweaked the filling plenty of times, and I encourage you to make this yours—experiment with different extras or swap ingredients for what you love!
- Sun-dried Tomatoes: I swapped the roasted red peppers for sun-dried tomatoes once and absolutely loved the punch of umami they added.
- Herbs: Sometimes I toss in fresh dill or parsley for a fresh herby twist.
- Dairy-free: If you’re avoiding cheese, try a mixture of sautéed mushrooms and pine nuts for a similar texture and flavor boost.
- Spice Level: Love heat? Add a bit more cayenne or even some red pepper flakes to the stuffing.
How to Make Stuffed Salmon with Spinach and Feta Recipe
Step 1: Prep Your Salmon for Stuffing
First things first: Preheat your oven to 400°F and line your baking sheet with parchment paper. Place your salmon skin-side down so the skin gets nice and crispy in the oven. Now, grab a sharp knife and carefully slice lengthwise down the middle of each salmon piece—cut deep but don’t cut all the way through! I like to leave the base and ends intact so the stuffing stays trapped inside like a little pocket. Brush the top with olive oil, season with salt and pepper, then set aside. This step sets the stage for your flavorful filling!
Step 2: Sauté and Mix the Spinach-Feta Filling
Heat the remaining olive oil in a pan over medium heat. Add the baby spinach along with Italian seasoning, paprika, cayenne, and a pinch of salt and pepper. Sauté just until the spinach wilts down nicely—don’t overcook it because you want it to retain some texture. Then turn off the heat and stir in your chopped roasted red peppers, crumbled feta cheese, and freshly grated parmesan. Press the feta a bit as you mix—it helps everything stick together in a creamy, spreadable filling. I discovered this trick after a few tries, and it makes stuffing way easier!
Step 3: Fill the Salmon and Bake
Now for the fun part—spoon your spinach-feta mixture into the salmon pockets you created earlier. Be generous but gentle so the salmon holds together while baking. Place your stuffed salmon back on the lined baking sheet and pop it in the oven. Bake for about 12–17 minutes depending on your fish thickness and how done you like it. I usually check at 12 minutes and keep an eye on the color—the salmon should turn from translucent pink to an opaque light pink or white shade when it’s perfectly cooked. Avoid overcooking to keep it tender and juicy.
Pro Tips for Making Stuffed Salmon with Spinach and Feta Recipe
- Knife Skills Matter: Use a really sharp knife to make your pocket without tearing through the salmon—you want a clean cut for neat stuffing.
- Sauté Don’t Steam Spinach: Cooking the spinach quickly over medium heat helps avoid watery filling—steaminess can dilute the flavor and make the stuffing soggy.
- Taste Your Filling: Before stuffing, give your spinach-feta mixture a quick taste; you might want to adjust seasonings or salt.
- Watch Your Bake Time: Salmon cooks fast! Keep an eye on thickness and start checking early to avoid dry fish.
How to Serve Stuffed Salmon with Spinach and Feta Recipe
Garnishes
Personally, I love sprinkling some freshly chopped parsley or dill right on top after it comes out of the oven—adds a fresh pop of color and brightness. A drizzle of good olive oil or a squeeze of lemon juice brightens the whole dish and balances the richness of the feta beautifully.
Side Dishes
My go-to sides are a simple lemony quinoa or fluffy couscous, and some roasted baby potatoes or asparagus. The light, fresh sides keep the meal feeling balanced, but if you want more comfort, creamy mashed potatoes work just as well!
Creative Ways to Present
For special occasions, I like to dress this up on a large platter with lemon wedges, edible flowers, and a sprinkle of toasted pine nuts. You could even lay the salmon on a bed of extra sautéed spinach or colorful roasted veggies to make it look extra inviting and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Leftovers are great kept in an airtight container in the fridge for up to 3 days. When I do store it, I make sure to keep the skin on because it helps the salmon hold moisture and taste fresh longer.
Freezing
Freezing stuffed salmon is possible, but I usually recommend freezing before baking rather than after. Wrap each stuffed piece tightly in plastic wrap and then foil to avoid freezer burn. When you’re ready, thaw overnight in the fridge and bake fresh for best texture and flavor.
Reheating
I gently reheat leftovers in the oven at 275°F wrapped loosely with foil to keep it moist. Microwave works in a pinch but can dry out the salmon quickly, so I reserve that for when I’m short on time.
FAQs
-
Can I use frozen salmon for this Stuffed Salmon with Spinach and Feta Recipe?
Yes, you can use frozen salmon, but I recommend thawing it completely and patting it dry before prepping. Fresh salmon tends to hold together better and offers a cleaner flavor, but frozen works perfectly well if you’re careful!
-
What can I substitute for feta if I don’t like it?
If feta isn’t your favorite, try swapping it for goat cheese or ricotta for creaminess. Alternatively, a combination of cream cheese and grated parmesan can create a similar texture and flavor profile.
-
How do I know when the salmon is cooked?
The best way is to check the thickest part of the fish. It should be opaque with a whitish-pink color instead of translucent pink. The salmon should flake easily when gently pressed with a fork but still remain moist.
-
Can I prepare the stuffing ahead of time?
Absolutely! The spinach-feta filling can be made a day in advance and stored in the fridge. Just give it a quick stir before stuffing the salmon to recombine everything well.
Final Thoughts
This Stuffed Salmon with Spinach and Feta Recipe is one of those dishes that always impresses, whether it’s a weeknight dinner or a casual weekend get-together. I love how the flavors feel rich and indulgent, yet it’s simple and healthy enough to enjoy regularly. If you want to wow yourself or friends without fussing in the kitchen for hours, trust me—this one’s a keeper. Grab those ingredients, and let’s make dinner magic!
Print
Stuffed Salmon with Spinach and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Salt
Description
This Stuffed Salmon with Spinach & Feta is a delicious and elegant dinner option ready in just 30 minutes. Salmon fillets are carefully sliced and stuffed with a flavorful mixture of sautéed spinach, roasted red peppers, feta, and parmesan cheese, then baked to perfection. The combination of tender salmon and the creamy, tangy filling makes this dish a delightful, healthy meal that is perfect for weeknights or special occasions.
Ingredients
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
Instructions
- Preheat and prepare the baking sheet: 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 sheet.
- Cut the salmon for stuffing: Using a sharp knife, carefully slice down the middle of each salmon piece lengthwise, creating a pocket without cutting all the way through. The bottom and ends should remain attached to hold the stuffing.
- Season the salmon: Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
- Sauté the spinach mixture: 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 a couple of minutes until the spinach is wilted.
- Combine stuffing ingredients: Remove the pan from heat. Add the chopped roasted red peppers, feta cheese, and grated parmesan to the spinach. Stir well, pressing down on the feta to soften it and combine all ingredients into a cohesive mixture.
- Stuff the salmon: Spoon the spinach-feta mixture evenly into the slits in each piece of salmon, filling the pockets completely.
- Bake the salmon: Place the stuffed salmon in the preheated oven and bake for 12–17 minutes, depending on the thickness of the fillets and your preferred doneness. The salmon should be opaque and flake easily with a fork when done.
- Serve: Remove from the oven and serve immediately while hot for the best flavor and texture.
Notes
- Leftovers: Best enjoyed fresh, but will keep for up to 3 days in an airtight container in the fridge.
- Use fresh salmon if possible for better texture; ask your fishmonger for evenly shaped 6-ounce fillets.
- Check doneness by cutting into the thickest part of the fish; cooked salmon will be opaque and whitish-pink, not translucent.
- Use high-quality sheep’s milk feta stored in brine for optimal flavor.
- Roasted red peppers can be swapped with sun-dried tomatoes if preferred.
- If you don’t have Italian seasoning, substitute with equal parts oregano, basil, and thyme.
Nutrition
- Serving Size: 1 piece (approx. 170g salmon with stuffing)
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
