Stuffed Salmon with Spinach and Feta
A flavorful and quick stuffed salmon recipe filled with a creamy spinach and feta mixture, perfect for weeknights or a special date night.
Ingredients
For the Salmon
- 4 pieces 6-ounce salmon pieces (about 170 g each; longer fillets work best)
- 2 Tbsp olive oil divided
For the Filling
- 3 cups baby spinach packed
- 1 tsp Italian seasoning
- 1/2 tsp paprika (regular or smoked)
- A pinch cayenne pepper (optional; use less for kids)
- 5.3 oz block of feta (about 150 g)
- 1/4 cup freshly grated parmesan (Parmigiano-Reggiano recommended)
- 1/4 cup jarred roasted red peppers chopped into ~1/4-inch pieces
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place salmon skin-side down on the lined sheet. Using a sharp knife, slice lengthwise into each fillet to form a pocket.
- Brush salmon with 1 Tbsp olive oil, then season lightly with salt and pepper. Set aside.
Making the Filling
- Heat remaining 1 Tbsp olive oil in a large skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne, and a pinch of salt and pepper.
- Sauté for 1–2 minutes until spinach wilts but still bright green. Turn off heat.
- Add chopped roasted red peppers, the feta block (break it up and press to soften), and grated parmesan. Stir until the mixture binds together — it should be moist but scoopable.
Stuffing and Baking
- Spoon the filling into each salmon pocket, pressing gently so the filling stays put.
- Bake on the middle rack for 12–17 minutes, depending on thickness and desired doneness.
- Salmon is done when it flakes easily and reaches an internal temperature of 125–130°F for medium-rare or 145°F for well-done.
- Remove from oven and let rest for 2–3 minutes before serving.
Notes
Serve with lemon wedges, steamed asparagus, or a Greek salad. Leftovers can be stored in an airtight container for up to 3 days. For freezing, cook salmon to 145°F and store it properly.