Stuffed Salmon With Spinach & Feta (30 minutes!)
Who doesn’t love the smell of fresh salmon baking in the oven?
Imagine succulent salmon fillets, tender and flaky, stuffed with a creamy blend of spinach and feta that practically sings with flavor. This Stuffed Salmon With Spinach & Feta recipe is not just a feast for the taste buds; it’s quick enough to whip up on a busy weeknight while still feeling elegant enough for a dinner party. Let’s dive into this delightful dish that’s sure to impress!
Why make this recipe?
First off, you get easy cleanup because it’s a one-pan wonder! No need to battle a mountain of pots and pans, just your trusty baking sheet and skillet. Secondly, it’s family-friendly—even the pickiest eaters will love the cheesy goodness tucked inside the salmon. And let’s be honest, who can resist a meal that’s both healthy and delicious? Win-win! 🎉
Ingredients:
You don’t need fancy stuff — just these basics!
- 4x 6-ounce pieces of salmon (approx. 170 grams each)
- 2 Tbsp olive oil (divided)
- 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 (I recommend parmigiano-reggiano)
- 1/4 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
- Salt + pepper, to taste
Directions:
Let’s get cooking in just a few simple steps!
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon pieces onto the lined baking sheet, skin-side down.
- Using a sharp knife, slice down the middle of each piece of salmon, lengthwise, but don’t cut all the way through.
- Brush salmon with 1 Tbsp of olive oil and season with salt and pepper. Set aside.
- Heat the remaining 1 Tbsp of olive oil in a large pan over medium heat. Once hot, add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a couple of minutes until wilted.
- Turn off the heat, then add in chopped roasted red peppers, feta cheese, and parmesan. Stir to combine, pressing down on the feta to soften it until everything sticks together.
- Spoon the spinach-feta mixture into the cut part of the salmon. Repeat until all the mixture is used up and each piece is evenly filled.
- Place salmon in the oven and bake for 12-17 minutes, depending on your desired doneness and the thickness of the fish. Remove from oven and serve hot!
How to make Stuffed Salmon With Spinach & Feta (30 minutes!) (Overview)
Alright, here’s the lowdown: Preheat, slice, season, sauté, stuff, bake, and devour! You’re just a matter of minutes away from a gourmet meal that looks like you spent hours slaving over the stove. Tip: Make sure to press that feta down well so it mingles beautifully with the spinach. Nobody wants a dry stuffing!
How to serve Stuffed Salmon With Spinach & Feta (30 minutes!)
Plate your stuffed salmon with a side of roasted seasonal vegetables or a crisp garden salad for a colorful presentation. The vibrant green of the spinach and the creamy white feta will contrast beautifully against the pink salmon, making your dinner table pop! And oh, the aroma! It’s hard to resist digging in right away!
How to store Stuffed Salmon With Spinach & Feta (30 minutes!)
If you happen to have leftovers (doubtful, right?), you can keep this gorgeous meal in the fridge for up to 3 days. Just pop it in an airtight container. For longer storage, freeze the stuffed salmon for up to 2 months. When ready to reheat, just gently warm it in the oven for the best results to maintain that flaky tenderness!
Tips to make Stuffed Salmon With Spinach & Feta (30 minutes!)
- Timing is key! Get your oven preheated right at the start.
- For a different flavor, try using goat cheese instead of feta for a tangy twist.
- Worried about the stuffing falling out? Secure it with toothpicks before baking if needed (just remember to remove them before serving!).
Variation
Want to switch it up? Make it vegan by using plant-based salmon alternatives or even stuffed eggplant for a fun twist! You can also add herbs like dill or parsley to brighten up the filling.
FAQs
Can I use frozen salmon?
Definitely! Just thaw it completely before starting the recipe.
What if I don’t have fresh spinach?
You can use frozen spinach; just make sure to drain it well to avoid excess moisture.
Can I make this ahead of time?
Absolutely! You can prepare the stuffing and stuff the salmon in advance. Just pop it in the oven when you’re ready to eat.
📌 Pin this recipe for your next cozy dinner night!
Stuffed Salmon With Spinach & Feta
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place salmon pieces onto the lined baking sheet, skin-side down.
- Using a sharp knife, slice down the middle of each piece of salmon, lengthwise, but don’t cut all the way through.
- Brush salmon with 1 Tbsp of olive oil and season with salt and pepper. Set aside.
- Heat the remaining 1 Tbsp of olive oil in a large pan over medium heat.
- Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a couple of minutes until wilted.
- Turn off the heat, then add in chopped roasted red peppers, feta cheese, and parmesan. Stir to combine, pressing down on the feta to soften it until everything sticks together.
- Spoon the spinach-feta mixture into the cut part of the salmon. Repeat until all the mixture is used up and each piece is evenly filled.
- Place salmon in the oven and bake for 12-17 minutes, depending on your desired doneness and the thickness of the fish.
- Remove from oven and serve hot!
