Description
This Stuffed Salmon with Spinach & Feta is a flavorful and healthy dish that combines tender salmon fillets filled with a savory mixture of sautéed spinach, roasted red peppers, and creamy feta cheese. Ready in just 30 minutes, it’s perfect for a nutritious weeknight dinner that’s both simple and impressive.
Ingredients
Units
Scale
Salmon
- 4x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces work best)
- 2 Tbsp olive oil (divided)
- Salt, to taste
- Pepper, to taste
Filling
- 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 (parmigiano-reggiano recommended)
- 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat and prepare salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon pieces skin-side down on the tray.
- Slice the salmon for stuffing: Using a sharp knife, cut lengthwise down the middle of each salmon fillet, being careful not to slice all the way through. Leave the bottom and ends attached to form a pocket for the stuffing.
- Season salmon: Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper. Set aside while you prepare the filling.
- Sauté spinach mixture: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add baby spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper. Sauté for 2-3 minutes until the spinach wilts.
- Mix in cheeses and peppers: Turn off the heat and add the chopped roasted red peppers, crumbled feta, and grated parmesan to the spinach. Stir well, pressing down on the feta to soften it so everything combines into a cohesive filling.
- Stuff the salmon: Spoon the spinach and cheese mixture evenly into each salmon fillet pocket, filling them generously.
- Bake the stuffed salmon: Place the baking sheet with the stuffed salmon into the preheated oven and bake for 12-17 minutes depending on the thickness of the fish and your preferred doneness. The salmon should be opaque and flake easily when done.
- Serve hot: Remove from oven and serve immediately for best flavor and texture.
Notes
- LEFTOVERS: Store leftovers in an airtight container in the refrigerator for up to 3 days. Best enjoyed fresh.
- Use fresh salmon if possible for best texture and flavor; longer, evenly shaped fillets work best for stuffing.
- Check doneness by cutting into the thickest part of the salmon; it should be opaque white-pink, not translucent.
- Use high-quality sheep’s feta stored in brine for optimal taste.
- Roasted red peppers can be swapped for sun-dried tomatoes if preferred.
- If Italian seasoning is unavailable, use equal parts oregano, basil, and thyme as a substitute.
Nutrition
- Serving Size: 1 stuffed salmon fillet (about 6 ounces)
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1.5 g
- Protein: 36 g
- Cholesterol: 85 mg
