4x 6-ounce pieces of salmon (approximately 170 grams each)

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 (Parmigiano-Reggiano recommended)

1/4 cup jarred roasted red peppers, chopped into small, 1/4-inch pieces

Salt and pepper, to taste

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Preheat your oven to 375°F (190°C). Pat the salmon fillets dry with paper towels and 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.
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. Stir in the crumbled feta, parmesan, roasted red peppers, Italian seasoning, paprika, and cayenne pepper. Mix well to combine.
Carefully stuff each salmon fillet with the spinach and feta mixture, dividing the filling evenly between each fillet.
Heat the remaining tablespoon of olive oil in an oven-safe pan over medium-high heat. Place the stuffed salmon fillets into the pan and sear for 2-3 minutes on each side until golden brown.
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.
Serve the stuffed salmon hot, with a side of vegetables or rice.

Experiment with fresh herbs like basil, thyme, or parsley in the stuffing for extra flavor.

If you’re not a fan of feta, substitute with goat cheese, cream cheese, or ricotta.

Add more cayenne pepper or drizzle hot sauce over the salmon for extra heat.

Add other vegetables like zucchini or mushrooms to the filling for more texture.