Stuffed Salmon with Spinach & Feta
Flaky baked salmon stuffed with spinach, feta, and roasted red peppers.A healthy Mediterranean-inspired dinner ready in under 30 minutes.Perfect for weeknights or special occasions.
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.