This Stuffed Salmon With Spinach & Feta turns simple salmon fillets into an impressive dinner filled with creamy feta, wilted spinach, Parmesan, and sweet roasted red peppers. A touch of Italian seasoning, paprika, and cayenne brings everything together without overpowering the salmon.
Despite its elegant presentation, this baked stuffed salmon is surprisingly straightforward and can be on the table in well under an hour.
Why You’ll Love This Recipe
The contrast of flaky salmon with the creamy, savory spinach and feta filling makes this recipe especially satisfying. Roasted red peppers add a subtle sweetness and bright color, while Parmesan gives the filling extra richness.
Preparation is simple, too. There’s no complicated sauce or marinade—just sauté the spinach, combine the filling, stuff the salmon, and bake.
It’s an excellent family dinner but attractive enough to serve when entertaining. Pair it with roasted vegetables, rice, potatoes, or a crisp salad for a complete meal.
Ingredients
- 4 (6-ounce) salmon fillets, about 170 grams each
- 2 tablespoons olive oil, divided
- 3 cups packed baby spinach
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika, regular or smoked
- Pinch of cayenne pepper
- 5.3 ounces feta cheese, about 150 grams
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup jarred roasted red peppers, drained and 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 and arrange the salmon fillets skin-side down.
- Using a sharp knife, carefully cut a pocket lengthwise through the center of each salmon fillet. Do not cut completely through the bottom or ends.
- Brush the salmon with 1 tablespoon of olive oil and season lightly with salt and black pepper. Set aside while preparing the filling.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the baby spinach, Italian seasoning, paprika, cayenne, salt, and black pepper. Sauté for about 2 minutes, or until the spinach has wilted.
- Remove the skillet from the heat. Add the chopped roasted red peppers, crumbled feta, and grated Parmesan.
- Stir and gently press the feta into the spinach mixture until the ingredients form a cohesive filling.
- Divide the spinach and feta mixture between the salmon fillets, gently spooning it into each pocket.
- Bake the Stuffed Salmon With Spinach & Feta for approximately 12–17 minutes, depending on the thickness of the fillets and your preferred doneness.
- Remove from the oven and allow the salmon to rest briefly before serving warm.
Tips & Tricks
Choose thicker, longer pieces of salmon whenever possible. They are easier to cut into pockets without slicing all the way through.
Drain the roasted red peppers thoroughly before chopping them. Removing excess liquid helps prevent the filling from becoming watery.
Don’t overcook the spinach before adding the cheese. It only needs a couple of minutes to wilt.
Feta can be naturally salty, as can Parmesan, so season the spinach and salmon conservatively at first. You can always add more salt when serving.
For a milder version, omit the cayenne pepper. For more smoky flavor, use smoked paprika instead of regular paprika.
Salmon cooking time varies significantly with thickness. Checking the center of the thickest fillet is more reliable than relying exclusively on the timer.
Details
- Prep Time: 15 minutes
- Cook Time: 12–17 minutes
- Total Time: About 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy to Moderate
- Dietary Notes: Halal-friendly, pescatarian, gluten-free when all packaged ingredients and seasonings are verified gluten-free
Notes
Fresh baby spinach provides the best texture, but thawed frozen spinach can work in a pinch. Squeeze it extremely well before adding it to the filling to remove excess moisture.
Serve this spinach feta stuffed salmon with roasted asparagus, broccoli, green beans, Mediterranean rice, couscous, roasted potatoes, or a fresh cucumber and tomato salad.
A squeeze of fresh lemon juice immediately before serving adds a bright contrast to the rich feta and salmon.
If halal suitability is important, check that the Parmesan and feta are made with suitable microbial or vegetarian enzymes.
Nutrition
Approximate nutrition per serving:
- Calories: 490
- Protein: 43 g
- Carbohydrates: 6 g
- Fat: 33 g
Nutrition values are estimates and will vary according to the salmon fillets, cheeses, oil, and serving sizes used.
FAQ
What is Stuffed Salmon With Spinach & Feta?
Stuffed Salmon With Spinach & Feta is a baked salmon recipe in which thick salmon fillets are cut to create pockets and filled with a savory mixture of spinach, feta, Parmesan, roasted red peppers, and seasonings.
How do you cut salmon for stuffing?
Place the salmon skin-side down and carefully make a lengthwise cut through the thick center of the flesh. Stop before reaching the skin and leave the ends intact so the fillet forms a pocket rather than splitting into two pieces.
How long does stuffed salmon take to bake at 400°F?
For 6-ounce fillets, approximately 12–17 minutes is a useful starting range. Actual cooking time depends on the thickness of the salmon and your desired doneness.
Can I prepare spinach and feta stuffed salmon ahead of time?
You can prepare the spinach-feta filling ahead and refrigerate it in a covered container. For best results, stuff the salmon shortly before baking.
What can I substitute for feta cheese?
Goat cheese can provide a similarly creamy, tangy filling, although it will change the overall flavor. Ricotta can also work for a milder result, but you may need additional seasoning.
What goes well with stuffed salmon?
Roasted potatoes, rice, couscous, asparagus, broccoli, green beans, or a Mediterranean-style salad all pair well with baked stuffed salmon.
Storage
Place cooled leftover salmon in an airtight container and refrigerate for up to 3 days.
For the best texture, gently reheat the salmon in a covered baking dish at about 300°F (150°C) until warmed through. Lower heat helps reduce the risk of drying out the fish.
Freezing is possible, but the spinach and cheese filling may change in texture after thawing. If freezing, wrap the cooked salmon securely and store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Similar Recipes
Stuffed Salmon With Spinach & Feta
Ingredients
- 4 6-ounce salmon fillets, about 170 grams each
- 2 tablespoons olive oil divided
- 3 cups packed baby spinach
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika regular or smoked
- Pinch of cayenne pepper
- 5.3 ounces feta cheese about 150 grams
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup jarred roasted red peppers drained and 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 and arrange the salmon fillets skin-side down.
- Using a sharp knife, carefully cut a pocket lengthwise through the center of each salmon fillet. Do not cut completely through the bottom or ends.
- Brush the salmon with 1 tablespoon of olive oil and season lightly with salt and black pepper. Set aside while preparing the filling.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the baby spinach, Italian seasoning, paprika, cayenne, salt, and black pepper. Sauté for about 2 minutes, or until the spinach has wilted.
- Remove the skillet from the heat. Add the chopped roasted red peppers, crumbled feta, and grated Parmesan.
- Stir and gently press the feta into the spinach mixture until the ingredients form a cohesive filling.
- Divide the spinach and feta mixture between the salmon fillets, gently spooning it into each pocket.
- Bake the Stuffed Salmon With Spinach & Feta for approximately 12–17 minutes, depending on the thickness of the fillets and your preferred doneness.
- Remove from the oven and allow the salmon to rest briefly before serving warm.
Notes
Conclusion
This Stuffed Salmon With Spinach & Feta is an easy way to make an everyday salmon dinner feel a little more special. The combination of flaky salmon, creamy feta, Parmesan, spinach, and roasted red peppers creates plenty of flavor without requiring a complicated preparation.
With about 30 minutes from start to finish, it’s equally suitable for a weeknight meal or an impressive dinner served with your favorite vegetables, potatoes, or rice.