Stuffed Salmon with Spinach and Feta Recipe
This easy and elegant stuffed salmon recipe features tender salmon fillets filled with a flavorful Mediterranean-inspired mixture of sautéed spinach, creamy feta, roasted red peppers, and aromatic spices. Oven-baked to perfection, it’s perfect for a healthy weeknight dinner or an impressive dinner party dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Salmon
- 4 pieces of salmon fillets (6 ounces / approx. 170 grams each, longer pieces preferred)
- 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 oz block of feta cheese (Approx. 150 grams)
- 1/4 cup freshly grated parmesan cheese (Parmigiano-Reggiano recommended)
- 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces
Instructions
- Preheat and prepare salmon: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the salmon fillets on the baking sheet skin-side down.
- Create a pocket in the salmon: Using a sharp knife, carefully slice lengthwise down the middle of each salmon fillet, making sure not to cut all the way through—leave the bottom and ends attached to create a pocket for the stuffing.
- Season salmon: Brush each salmon piece with 1 tablespoon of olive oil and season generously with salt and pepper. Set aside while preparing the stuffing.
- Sauté spinach and spices: 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.
- Mix stuffing: Remove the pan from heat and stir in the chopped roasted red peppers, crumbled feta cheese, and grated parmesan. Press down on the feta cheese to soften it, combining all ingredients thoroughly until the mixture sticks together.
- Stuff the salmon: Spoon the spinach and cheese mixture evenly into each salmon pocket, filling them generously but carefully so as not to tear the fillets.
- Bake to finish: Place the stuffed salmon in the preheated oven and bake for 12 to 17 minutes, depending on the thickness of the fillets and your desired level of doneness. The salmon should be cooked through but still moist.
- Serve: Remove from the oven and serve the stuffed salmon hot, perfect for an elegant main course.
Notes
- Longer salmon fillets are easier to stuff and hold the filling better.
- Adjust the cayenne pepper to your preferred spice level or omit if sensitive to heat.
- If you don’t have jarred roasted red peppers, you can roast fresh peppers at home or substitute with sun-dried tomatoes for a different flavor.
- Keep an eye on the salmon during baking to avoid overcooking; cooking time varies based on thickness.
- Leftover stuffing can be used as a spread for crackers or toast.
