This Stuffed Salmon With Spinach & Feta is an elegant yet easy seafood dinner that looks impressive while requiring minimal effort. Tender salmon fillets are filled with a creamy mixture of spinach, feta cheese, Parmesan, and roasted red peppers, then baked to flaky perfection. Whether you’re preparing a healthy weeknight meal or a special dinner for guests, this recipe delivers restaurant-quality results every time.
Why You’ll Love This Recipe
- Ready in just 30 minutes
- High in protein and healthy fats
- Packed with Mediterranean-inspired flavors
- Easy enough for weeknights yet elegant for entertaining
- Naturally low in carbohydrates
- Loaded with spinach and flavorful cheeses
- Bakes in one pan for easy cleanup
Ingredients
- 4 (6-ounce) salmon fillets
- 2 tablespoons olive oil, divided
- 3 cups baby spinach, packed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Pinch of cayenne pepper
- 150g feta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup 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 cut a pocket down the center of each fillet without slicing 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 the spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper. Cook for 2–3 minutes until the spinach wilts.
- Remove from heat and stir in the roasted red peppers, feta cheese, and Parmesan cheese. Mix until the feta softens and the filling becomes creamy.
- Spoon the spinach mixture evenly into each salmon pocket.
- Bake the Stuffed Salmon With Spinach & Feta for 12–17 minutes, depending on the thickness of the fillets and desired doneness.
- Remove from the oven and serve immediately.
Tips & Tricks
- Use center-cut salmon fillets for easier stuffing.
- Pat the salmon dry before seasoning for better texture.
- Avoid overbaking to keep the salmon moist and flaky.
- Fresh spinach can be substituted with kale.
- Add chopped sun-dried tomatoes for extra Mediterranean flavor.
- A squeeze of fresh lemon before serving enhances the richness of the filling.
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy
- Dietary Notes: Gluten-Free, Low-Carb, High-Protein
Notes
- Roasted red peppers add sweetness and color to the filling.
- Freshly grated Parmesan provides the best flavor.
- Serve alongside roasted vegetables, rice, or a fresh salad.
- Leftover filling can be used in omelets or stuffed mushrooms.
Nutrition (Approximate Per Serving)
- Calories: 480
- Protein: 42g
- Carbohydrates: 5g
- Fat: 32g
- Fiber: 1g
- Sugar: 2g
FAQ
How do I know when stuffed salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Can I prepare stuffed salmon ahead of time?
Yes. Assemble the salmon up to 12 hours in advance and refrigerate until ready to bake.
Can I use frozen salmon?
Absolutely. Thaw completely and pat dry before preparing.
What can I serve with Stuffed Salmon With Spinach & Feta?
Roasted potatoes, steamed vegetables, rice pilaf, quinoa, or a Greek salad are excellent options.
Can I replace feta cheese?
Yes. Goat cheese, ricotta, or cream cheese can be used as alternatives.
Is this recipe keto-friendly?
Yes. This stuffed salmon recipe is naturally low in carbohydrates and suitable for many low-carb diets.
Storage
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze cooked stuffed salmon for up to 2 months.
Reheating
Reheat gently in a 325°F oven for 10–12 minutes or until warmed through. Avoid overheating to prevent the salmon from drying out.
Similar Recipes
Stuffed Salmon With Spinach & Feta
Ingredients
- 4 6-ounce salmon fillets
- 2 tablespoons olive oil divided
- 3 cups baby spinach packed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Pinch of cayenne pepper
- 150 g feta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup 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 cut a pocket down the center of each fillet without slicing 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 the spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper. Cook for 2–3 minutes until the spinach wilts.
- Remove from heat and stir in the roasted red peppers, feta cheese, and Parmesan cheese. Mix until the feta softens and the filling becomes creamy.
- Spoon the spinach mixture evenly into each salmon pocket.
- Bake the Stuffed Salmon With Spinach & Feta for 12–17 minutes, depending on the thickness of the fillets and desired doneness.
- Remove from the oven and serve immediately.
Notes
- Roasted red peppers add sweetness and color to the filling.
- Freshly grated Parmesan provides the best flavor.
- Serve alongside roasted vegetables, rice, or a fresh salad.
- Leftover filling can be used in omelets or stuffed mushrooms.
Conclusion
This Stuffed Salmon With Spinach & Feta combines flaky salmon with a rich, savory filling that’s packed with Mediterranean flavor. The creamy feta, tender spinach, and sweet roasted peppers create a delicious contrast to the buttery salmon. Easy enough for weeknight dinners and impressive enough for entertaining, this recipe is guaranteed to become a family favorite.