Stuffed Salmon With Spinach & Feta
Stuffed Salmon With Spinach & Feta is filled with spinach, feta, Parmesan, and roasted red peppers.The seasoned salmon fillets are stuffed and baked at 400°F until tender.It makes an impressive Mediterranean-inspired dinner in about 30 minutes.
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
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.