why make this recipe
Stuffed Salmon with Spinach & Feta is a quick, delicious, and healthy meal. It combines the rich flavors of salmon with a creamy filling of spinach and feta cheese. This dish is perfect for busy weeknights when you want something satisfying yet easy to prepare. In just 30 minutes, you can bring a gourmet meal to your table that impresses everyone.
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how to make Stuffed Salmon With Spinach & Feta
Ingredients:
- 4x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces work best)
- 2 Tbsp olive oil (divided)
- 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 is recommended)
- 1/4 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
- Salt + pepper, to taste
Directions:
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Place the salmon pieces on the lined baking sheet, skin-side down.
- Using a sharp knife, slice down the middle of each piece of salmon, lengthwise. Make sure not to cut all the way through; leave the salmon flesh attached at the bottom and ends.
- Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
- Heat the remaining tablespoon of olive oil in a large pan over medium heat. Once hot, add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a couple of minutes until the spinach wilts.
- Turn off the heat. Add the chopped roasted red peppers, feta cheese, and parmesan to the pan. Stir to combine, pressing down on the feta to soften it until all ingredients stick together.
- Spoon the spinach-feta mixture into the cut part of the salmon. Repeat until all the mixture is used and the salmon pieces are evenly filled.
- Place the salmon in the oven and bake for about 12-17 minutes, depending on your desired doneness and the thickness of the fish. Remove from the oven and serve hot!
how to serve Stuffed Salmon With Spinach & Feta
This stuffed salmon pairs well with a fresh salad, steamed vegetables, or a light rice pilaf. You can also serve it with a lemon wedge for an extra zing.
how to store Stuffed Salmon With Spinach & Feta
If you have leftovers, store the stuffed salmon in an airtight container in the refrigerator. It will keep for up to 2 days. To reheat, place it in the oven at a low temperature until warmed through.
tips to make Stuffed Salmon With Spinach & Feta
- Ensure the salmon fillets are of even thickness for uniform cooking.
- Don’t skip seasoning the salmon before baking; it enhances the flavor.
- Feel free to experiment with different herbs or spices in the filling for a personal touch.
variation
You can swap feta cheese for cream cheese or goat cheese. Adding sun-dried tomatoes or olives can also change the flavor profile.
FAQs
1. Can I use frozen salmon?
Yes, you can use frozen salmon. Just make sure to thaw it completely before preparing it.
2. Can I prepare the stuffing ahead of time?
Absolutely! You can make the spinach and feta stuffing a few hours ahead and refrigerate it until you’re ready to stuff the salmon.
3. What should I do if I don’t have parchment paper?
If you don’t have parchment paper, you can lightly grease the baking sheet with olive oil to prevent sticking.
Stuffed Salmon with Spinach & Feta
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A quick, delicious, and healthy meal featuring salmon with a creamy filling of spinach and feta cheese, perfect for busy weeknights.
Ingredients
- 4 x 6-ounce pieces of salmon (approx. 170g each)
- 2 Tbsp olive oil (divided)
- 3 cups baby spinach, packed
- 1 tsp Italian seasoning
- 1/2 tsp paprika (regular or smoked)
- A pinch of cayenne pepper
- 5.3-ounce block of feta cheese (approx. 150g)
- 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
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon pieces on the lined baking sheet, skin-side down.
- Using a sharp knife, slice down the middle of each piece of salmon lengthwise, leaving the salmon flesh attached at the bottom and ends.
- Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
- Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until the spinach wilts.
- Turn off the heat. Add the chopped roasted red peppers, feta cheese, and parmesan to the pan. Stir to combine, pressing down on the feta until all ingredients stick together.
- Spoon the spinach-feta mixture into the cut part of the salmon. Repeat until all the mixture is used.
- Place the salmon in the oven and bake for about 12-17 minutes, depending on your desired doneness and thickness of the fish. Remove from oven and serve hot.
Notes
This stuffed salmon pairs well with a fresh salad, steamed vegetables, or a light rice pilaf. Add lemon wedges for an extra zing.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg
Keywords: salmon, stuffed salmon, spinach, feta, healthy dinner, quick meal, Mediterranean recipe
