If you’re looking for an elegant seafood dinner that’s surprisingly easy to prepare, this Stuffed Salmon with Spinach & Feta is the perfect recipe. Tender salmon fillets are filled with a creamy mixture of spinach, feta cheese, roasted red peppers, and parmesan, then baked until flaky and delicious. This restaurant-quality meal comes together in under 30 minutes, making it ideal for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
- Quick and easy dinner ready in under 30 minutes
- High in protein and healthy omega-3 fats
- Elegant enough for entertaining guests
- Packed with Mediterranean-inspired flavors
- Naturally low in carbohydrates
- Creamy, cheesy filling with tender flaky salmon
- Family-friendly and satisfying
- Minimal prep and cleanup
Ingredients
For the Salmon
- 4 salmon fillets (6 ounces each)
- 2 tablespoons olive oil, divided
- Salt, to taste
- Black pepper, to taste
For the Filling
- 3 cups baby spinach, packed
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Pinch of cayenne pepper
- 5.3 ounces feta cheese
- ¼ cup freshly grated parmesan cheese
- ¼ cup jarred roasted red peppers, finely chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place the salmon fillets skin-side down on the prepared baking sheet.
- Using a sharp knife, carefully slice down the center of each fillet lengthwise to create a pocket. Avoid cutting all the way through.
- Brush the salmon with 1 tablespoon olive oil and season with salt and pepper.
- Heat the remaining olive oil in a large skillet over medium heat.
- Add spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper.
- Cook for 2–3 minutes until the spinach wilts.
- Remove from heat.
- Stir in feta cheese, parmesan cheese, and chopped roasted red peppers.
- Mix thoroughly, gently mashing the feta until the filling becomes creamy and cohesive.
- Spoon the spinach and feta mixture evenly into each salmon pocket.
- Bake the Stuffed Salmon with Spinach & Feta for 12–17 minutes, depending on thickness and preferred doneness.
- Remove from the oven and serve immediately.
Tips & Tricks
- Choose thicker salmon fillets for easier stuffing.
- Pat salmon dry before seasoning for better texture.
- Use freshly grated parmesan for the best flavor.
- Smoked paprika adds extra depth.
- Don’t overcook the salmon; it should remain moist and flaky.
- Add fresh dill or parsley before serving.
- Serve with roasted vegetables or a fresh salad.
Details
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy
- Dietary Notes: Low Carb, Gluten-Free, High Protein
Notes
- Goat cheese can be substituted for feta if preferred.
- Fresh spinach may be replaced with frozen spinach that has been thoroughly drained.
- Roasted red peppers add sweetness and color but may be omitted.
- Excellent served with asparagus, green beans, or cauliflower rice.
Nutrition (Approximate Per Serving)
- Calories: 470
- Protein: 42g
- Carbohydrates: 5g
- Fat: 31g
- Fiber: 1g
- Sugar: 2g
- Sodium: 580mg
FAQ
Can I use frozen salmon?
Yes. Thaw completely and pat dry before preparing.
How do I know when salmon is done?
Salmon should reach an internal temperature of 145°F and flake easily with a fork.
Can I prepare stuffed salmon ahead of time?
Yes. Assemble the salmon up to 12 hours ahead and refrigerate until ready to bake.
What can I serve with stuffed salmon?
Roasted vegetables, rice, mashed potatoes, quinoa, or a fresh salad pair beautifully.
Can I use another fish?
While salmon works best, trout or larger white fish fillets can also be used.
Storage
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze cooked salmon for up to 2 months.
Reheating
Reheat gently in a 325°F oven until warmed through. Avoid overheating to prevent dryness.
Similar Recipes
Stuffed Salmon with Spinach & Feta
Ingredients
For the Salmon
- 4 salmon fillets 6 ounces each
- 2 tablespoons olive oil divided
- Salt to taste
- Black pepper to taste
For the Filling
- 3 cups baby spinach packed
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Pinch of cayenne pepper
- 5.3 ounces feta cheese
- ¼ cup freshly grated parmesan cheese
- ¼ cup jarred roasted red peppers finely chopped
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place the salmon fillets skin-side down on the prepared baking sheet.
- Using a sharp knife, carefully slice down the center of each fillet lengthwise to create a pocket. Avoid cutting all the way through.
- Brush the salmon with 1 tablespoon olive oil and season with salt and pepper.
- Heat the remaining olive oil in a large skillet over medium heat.
- Add spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper.
- Cook for 2–3 minutes until the spinach wilts.
- Remove from heat.
- Stir in feta cheese, parmesan cheese, and chopped roasted red peppers.
- Mix thoroughly, gently mashing the feta until the filling becomes creamy and cohesive.
- Spoon the spinach and feta mixture evenly into each salmon pocket.
- Bake the Stuffed Salmon with Spinach & Feta for 12–17 minutes, depending on thickness and preferred doneness.
- Remove from the oven and serve immediately
Notes
- Goat cheese can be substituted for feta if preferred.
- Fresh spinach may be replaced with frozen spinach that has been thoroughly drained.
- Roasted red peppers add sweetness and color but may be omitted.
- Excellent served with asparagus, green beans, or cauliflower rice.
Conclusion
This Stuffed Salmon with Spinach & Feta combines flaky salmon with a rich, savory filling for a meal that’s both nutritious and impressive. Whether you’re preparing a quick weeknight dinner or hosting guests, this easy baked salmon recipe delivers incredible flavor with minimal effort.