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
Units
Scale
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
