Description
Stuffed Salmon with Spinach & Feta
Ingredients:
4 (6 oz / 170 g each) salmon fillets, skin-on
2 tbsp olive oil, divided
3 cups baby spinach, packed
1 tsp Italian seasoning
½ tsp paprika (regular or smoked)
Pinch of cayenne pepper
5.3 oz (150 g) block of feta cheese
¼ cup Parmesan, freshly grated
¼ cup jarred roasted red peppers, chopped into ¼-inch pieces
Salt and pepper, to taste
Directions:
Prepare Salmon: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon fillets on the sheet, skin-side down. Use a sharp knife to cut a lengthwise slit in each fillet, creating a pocket without cutting all the way through. Brush salmon with 1 tbsp olive oil, season with salt and pepper, and set aside.
Cook Spinach Mixture: Heat the remaining 1 tbsp olive oil in a large pan over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until wilted, about 2 minutes.
Combine Filling: Turn off the heat and stir in roasted red peppers, feta cheese, and Parmesan. Press the feta to soften and combine all ingredients until they form a cohesive mixture.
Stuff Salmon: Spoon the spinach-feta mixture into the slits of the salmon, dividing evenly among the fillets.
Bake Salmon: Place the stuffed salmon in the oven and bake for 12-17 minutes, depending on thickness and desired doneness.
Serve: Remove from oven and serve hot.
Prep Time: 30 minutes
Kcal: 420 per serving
Step-by-Step Guide
1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Place the salmon fillets skin-side down on the sheet.
2. Create the Pocket: Using a sharp, thin-bladed knife, carefully cut a horizontal slit along the top (thickest part) of each fillet. Cut deep enough to create a generous pocket, but stop about ½ inch from the edges to prevent the filling from leaking out.
3. Season the Salmon: Lightly brush the outside of each fillet with half of the olive oil. Season the exterior and the inside of the pocket with salt and pepper.
4. Wilt the Spinach: In a large skillet, heat the remaining olive oil over medium heat. Add the baby spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for 1-2 minutes until the spinach is just wilted. Immediately remove from heat to prevent overcooking.
5. Make the Filling: To the warm spinach in the skillet, add the chopped roasted red peppers, crumbled feta, and grated Parmesan. The residual heat will soften the feta. Stir and gently press with a spoon until the mixture is well combined and holds together.
6. Stuff the Fillets: Using a spoon, evenly divide the spinach-feta mixture among the four salmon pockets. Gently press the filling in and smooth the top. A slight mound is okay.
7. Bake to Perfection: Bake the stuffed salmon for 12-17 minutes. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
Serving Suggestions
This elegant yet easy dish pairs beautifully with a variety of sides. For a light meal, serve it over a bed of lemon-herb quinoa or orzo pasta. Roasted asparagus, garlic green beans, or a simple arugula salad with a lemon vinaigrette complement the rich flavors perfectly. A wedge of lemon on the side for squeezing is essential.
How-to Summary
Create pockets in seasoned salmon fillets. Sauté spinach with spices, then mix with feta, Parmesan, and roasted peppers. Stuff the mixture into the salmon pockets and bake at 400°F for 12-17 minutes until cooked through.
Frequently Asked Questions
Can I use frozen spinach? Yes. Thaw and thoroughly squeeze out all excess liquid to prevent a soggy filling.
What if my salmon fillets are thin? Instead of cutting a deep pocket, you can create a “well” or simply mound the filling on top. Reduce baking time by 2-3 minutes.
Can I prepare this ahead of time? You can make the filling and stuff the salmon up to 4 hours in advance. Cover and refrigerate, then bake just before serving.
Is there a substitute for feta? Goat cheese (chèvre) is an excellent alternative, offering a similar creamy, tangy profile.
How do I know when the salmon is done? The flesh will be opaque and flake easily. The safest method is to use an instant-read thermometer inserted into the thickest part of the fish, aiming for 145°F (63°C).
Common Mistakes to Avoid
Avoid overfilling the salmon pockets, as this can cause the filling to spill out during baking. Ensure your spinach mixture is not too wet, as excess moisture will steam the salmon instead of letting it roast. Do not overbake the salmon, as it will become dry. Finally, be sure to season every layer—the salmon itself, the spinach, and the final filling—for balanced flavor.
Conclusion
Stuffed Salmon with Spinach and Feta is a restaurant-quality dish that is surprisingly simple to master at home. By following this detailed guide and avoiding common pitfalls, you can create a flavorful, impressive, and nutritious meal perfect for both weeknight dinners and special occasions. The combination of tender salmon, creamy cheese, and vibrant spinach is sure to become a favorite.