Stuffed Salmon With Spinach & Feta (30 minutes!)

Why You’ll Love This Recipe

This recipe offers a wonderful combination of rich and creamy feta cheese, fresh spinach, and savory roasted red peppers all wrapped in tender, juicy salmon. It’s packed with flavor and nutrition, making it a perfect healthy dinner option. The best part? It only takes 30 minutes to make, so you can have a gourmet meal ready in no time. Whether you’re cooking for yourself or a loved one, this dish is sure to impress.

Ingredients

• 4x 6-ounce pieces of salmon (approximately 170 grams each; longer pieces of salmon work best)
• 2 tablespoons olive oil (divided)
• 3 cups baby spinach, packed
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika (regular or smoked)
• A pinch of cayenne pepper
• Approximately 5.3 ounces block of feta cheese (about 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 and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Salmon: Preheat your oven to 375°F (190°C). Pat the salmon fillets dry with paper towels, then use a sharp knife to cut a pocket in the center of each fillet (be careful not to cut all the way through). Season the salmon with salt and pepper on both sides.
2. Make the Spinach and Feta Filling: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the baby spinach and sauté until wilted, about 2-3 minutes. Remove from heat, and set aside to cool slightly. Once cooled, stir in the crumbled feta, parmesan, roasted red peppers, Italian seasoning, paprika, and cayenne pepper. Mix well to combine.
3. Stuff the Salmon: Carefully spoon the spinach and feta mixture into the pockets of the salmon fillets, dividing the filling evenly between each piece.
4. Cook the Salmon: Heat the remaining tablespoon of olive oil in an oven-safe pan over medium-high heat. Once hot, place the stuffed salmon fillets into the pan and sear for 2-3 minutes on each side, until golden brown.
5. Bake the Salmon: Transfer the pan with the salmon to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve and Enjoy: Serve the stuffed salmon hot, with a side of vegetables or rice.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes (including searing and baking)
• Total time: 30 minutes

Variations

• Herb variations: You can experiment with fresh herbs like basil, thyme, or parsley in the spinach and feta stuffing for extra flavor.
• Different cheese: If you’re not a fan of feta, you can use goat cheese, cream cheese, or ricotta as a substitute.
• Spicy kick: Add a bit more cayenne pepper or drizzle some hot sauce over the salmon after baking for an extra layer of heat.
• Vegetable additions: You can add other vegetables like zucchini or mushrooms to the spinach and feta mixture for a heartier filling.

Storage/Reheating

• Storage: Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, you can microwave it for 1-2 minutes, but the texture may not be as crisp.

FAQs

Can I use skinless salmon fillets?

Yes, you can use skinless salmon fillets. However, salmon with the skin on tends to hold its shape better during cooking.

How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). You can use a thermometer to check for accuracy.

Can I make the filling ahead of time?

Yes, you can make the spinach and feta filling ahead of time and store it in the refrigerator for up to 2 days. Just stuff the salmon before cooking.

What should I serve with this dish?

Stuffed salmon pairs wonderfully with roasted vegetables, steamed asparagus, a fresh salad, or a side of rice or quinoa for a complete meal.

Can I use frozen salmon?

Yes, you can use frozen salmon. Just be sure to thaw it completely before making the recipe and pat it dry to remove excess moisture.

Can I cook the salmon in a pan without the oven?

Yes, you can cook the stuffed salmon entirely on the stovetop. Simply sear it on both sides in the pan and cover to cook through for 8-10 minutes on low heat.

Can I add more vegetables to the filling?

Absolutely! Feel free to add chopped mushrooms, kale, or onions to the spinach and feta mixture for more texture and flavor.

Can I make this recipe without feta cheese?

Yes, you can substitute the feta with goat cheese, cream cheese, or ricotta for a different flavor profile.

How can I prevent the stuffing from falling out of the salmon?

Make sure to cut a nice deep pocket in the salmon and don’t overstuff it. Secure the edges with toothpicks if necessary, and be gentle when flipping the fillets.

Can I double this recipe for a larger group?

Yes, simply double the ingredients and use a larger pan or cook in batches to accommodate the larger amount of salmon.

Conclusion

Stuffed Salmon with Spinach and Feta is a simple yet impressive dish that brings together fresh ingredients and bold flavors in just 30 minutes. The tender salmon, filled with creamy feta, savory spinach, and roasted red peppers, makes for a deliciously healthy meal that’s perfect for any occasion. Whether you’re cooking for yourself or guests, this dish is sure to be a crowd-pleaser. Enjoy it with your favorite sides for a well-rounded, satisfying meal.

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