Stuffed Salmon With Spinach Feta (Print-Friendly Format)

Salmon stuffed with spinach, feta, and roasted peppers for a flavorful meal ready in about 30 minutes.

# Required Ingredients:

→ Salmon

01 - 4 pieces salmon fillets, approximately 170 grams each (preferably fresh and cut into long, even portions, skin-on if desired)

→ Stuffing Mixture

02 - 3 cups baby spinach, packed (approximately 90 grams)
03 - 150 grams feta cheese, high-quality block, crumbled
04 - 1/4 cup freshly grated parmesan cheese (about 20 grams), ideally parmigiano-reggiano
05 - 1/4 cup jarred roasted red peppers, finely chopped (about 30 grams)

→ Seasoning & Cooking

06 - 2 tablespoons olive oil, divided
07 - 1 teaspoon Italian seasoning
08 - 1/2 teaspoon paprika (regular or smoked)
09 - Pinch cayenne pepper
10 - Salt, to taste
11 - Black pepper, to taste

# How to Make It:

01 - Preheat oven to 205°C. Line a baking sheet with parchment paper and place salmon fillets skin-side down.
02 - Using a sharp knife, carefully slice each fillet lengthwise down the middle to create a pocket, without cutting all the way through.
03 - Brush salmon fillets with 1 tablespoon of olive oil and season with salt and black pepper. Set aside.
04 - Heat remaining 1 tablespoon olive oil in a large pan over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until spinach is wilted, about 2 minutes.
05 - Remove pan from heat. Add roasted red peppers, crumbled feta, and grated parmesan. Stir thoroughly, pressing feta to help bind ingredients together.
06 - Fill each fillet with equal amounts of the spinach-feta mixture, ensuring the stuffing is pressed in evenly.
07 - Transfer stuffed fillets to the oven and bake for 12–17 minutes, depending on thickness, until salmon is opaque and flakes easily.
08 - Remove salmon from oven and serve hot with preferred accompaniments.

# Additional Information:

01 - For optimal texture and flavor, use fresh salmon. Have your fishmonger cut even, long fillets suitable for stuffing.
02 - Check doneness by cutting through the thickest part; the flesh should be opaque and moist, without translucent sections.
03 - Leftovers keep up to 3 days refrigerated in an airtight container.
04 - Roasted red peppers can be substituted with sun-dried tomatoes. If Italian seasoning is unavailable, try a blend of oregano, basil, and thyme.

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