Stuffed Salmon Spinach Feta

Stuffed salmon with spinach and feta is my go to recipe whenever I want something that feels like a special treat but comes together in just half an hour. The creamy, Mediterranean flavored filling comes in full of color and all it takes is a quick prep plus a fast bake in the oven. Whether I am feeding guests or just making a quick weeknight meal, it never fails to impress.

I first made this for a holiday dinner expecting it to be a risk but now everyone keeps asking for it and it has become one of my most requested recipes

Ingredients

• Salmon fillets: about six ounces each select long evenly shaped pieces for easy stuffing and ask the fish counter for freshest fish
• Olive oil: adds moisture and flavor use a bold extra virgin olive oil if possible
• Baby spinach: gives a bright earthy note and cooks down to the perfect texture
• Italian seasoning: a mix of dried herbs for Mediterranean aroma if you do not have a blend you can make your own from oregano basil and thyme
• Paprika: adds a hint of smokiness and color try smoked paprika if you like deeper flavor
• Cayenne pepper: brings gentle heat you can adjust to taste or skip for milder results
• Feta cheese: creamy and tangy pick a good quality sheep's feta stored in brine for best taste
• Parmesan: freshly grated sharpness ties it all together go for parmigiano reggiano and grate just before using
• Jarred roasted red peppers: provide a sweet savory punch and color pick ones with a bright smoky aroma
• Salt and pepper to taste: important for seasoning each layer, use flaky sea salt if available

Step-by-Step Instructions

Prep the Salmon:

Place salmon fillets skin side down on a parchment lined baking sheet Using a very sharp knife carefully cut each fillet halfway lengthwise to create a pocket but do not cut all the way through This allows plenty of space for the spinach feta stuffing

Season the Salmon:

Brush the salmon with half the olive oil and season with salt and pepper on all sides Let them sit while you prepare the filling so the seasoning soaks in

Sauté the Spinach:

Heat the remaining olive oil in a large skillet over medium Once hot add the spinach Italian seasoning paprika cayenne and a little salt and pepper Sauté two to three minutes until the spinach is wilted and most of the moisture evaporates This short step will prevent the filling from watering down your salmon

Mix the Filling:

Remove pan from heat immediately while spinach is still vibrant green Add roasted red peppers crumbled feta and grated parmesan Press down on the feta cubes using a spoon and mix until you get a thick cohesive filling This step makes the mixture more spreadable and flavorful

Stuff the Salmon:

Spoon the spinach feta mixture evenly into the cut pocket of each salmon fillet Try to pack it in gently but not so tightly that the salmon splits Place each stuffed piece neatly back onto the baking tray

Bake:

Place tray in a preheated four hundred degree oven Bake for twelve to seventeen minutes depending on thickness of your fillets If you like your salmon just cooked through aim for the shorter bake time Look for the thickest part of the fillet to turn opaque and lose its bright pink shimmer

Serve and Enjoy:

Remove the tray from the oven Let salmon rest for about two minutes before transferring to plates Serve hot with a sprinkle of fresh herbs or a squeeze of lemon if desired

Save

A good block of briny feta makes the filling stand out and reminds me of sharing seaside meals on vacation with my family The kitchen smells absolutely irresistible while the salmon bakes

Storage Tips

Stuffed salmon stores well in an airtight container in the refrigerator for up to three days For best flavor gently reheat in a low oven or microwave covered to prevent the fish from drying out Avoid freezing for more than a few weeks as the texture of baked salmon may change

Ingredient Substitutions

If you do not have roasted red peppers try using a few finely chopped sun dried tomatoes for a more intense punch of flavor For the herb blend a mix of basil and oregano with a pinch of thyme delivers a classic Mediterranean feel Goat cheese can also be used in place of feta for a milder option

Serving Suggestions

I love serving this stuffed salmon with warm cooked grains such as farro quinoa or brown rice It is also delicious alongside simple garlic pasta or buttery mashed potatoes For a bright finish toss together a quick cucumber and herb salad with lemon juice

Save

Cultural Context

Stuffed fish dishes have a long tradition in Mediterranean and Middle Eastern cooking Using affordable greens like spinach together with rich cheeses and aromatics reflects a classic combination designed to stretch ingredients and create meals that feel both abundant and festive

Frequently Asked Questions About Recipes

→ How do you prevent salmon from drying out in the oven?

Brush salmon with olive oil and avoid overbaking. Check for doneness by ensuring the flesh is opaque but still moist.

→ Can frozen salmon be used?

While fresh salmon offers the best texture, properly thawed frozen salmon can also be used if pat-dried well before filling.

→ Are there substitutions for feta cheese?

Try goat cheese or ricotta for a mellower flavor, but feta's tanginess works especially well with spinach and peppers.

→ What sides pair well with this dish?

Serve stuffed salmon with grains, pasta, or roasted potatoes. A light salad or steamed vegetables also complement flavors.

→ How do I know when the salmon is cooked?

Check the thickest part of the fish—when it turns opaque and flakes easily, it's ready to serve.

→ Can sun-dried tomatoes replace roasted peppers?

Yes, sun-dried tomatoes offer a different but delicious flavor, enhancing the Mediterranean profile of the stuffing.