Stuffed Salmon with Spinach and Feta Recipe

If you love salmon but want to switch things up from your usual baked or grilled routine, you’re going to adore this Stuffed Salmon with Spinach and Feta Recipe. It’s simple, bursting with flavor, and honestly, it feels kinda fancy without being fussy. When I first tried this, I was amazed at how perfectly the creamy feta and tender spinach complement the rich salmon. Trust me, once you make it, this dish will easily become one of your go-to weeknight dinners or a crowd-pleaser for guests.

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Ingredients You’ll Need

The flavors in this Stuffed Salmon with Spinach and Feta Recipe come from a simple, fresh ingredient list, each chosen to complement the natural richness of the salmon. When shopping, I recommend going for fresh, firm salmon fillets and a good quality feta—sheep’s milk feta if you can find it makes a noticeable difference!

• Salmon fillets: Look for evenly sized pieces about 6 ounces each; longer pieces are easier to stuff.
• Olive oil: Use extra virgin for the best flavor and a good sauté base.
• Baby spinach: Fresh packs best here—watch out for any wetness because you want it to sauté nicely.
• Italian seasoning: A blend of herbs to elevate the stuffing flavor; you can always mix your own if needed.
• Paprika: Adds a subtle smokiness; smoked paprika brings extra depth if you have it.
• Cayenne pepper: Just a pinch to add a gentle kick without overpowering.
• Feta cheese: A creamy block feta works better than crumbled here for melting and binding the stuffing.
• Parmesan cheese: Freshly grated for that nutty, salty punch.
• Jarred roasted red peppers: Chopped finely to add sweet acidity and color inside the stuffing.
• Salt and pepper: To taste, naturally.

Variations

I love that this Stuffed Salmon with Spinach and Feta Recipe is easy to customize—making it perfect to adapt to what you have on hand or your dietary needs. Don’t be shy about swapping ingredients or playing with the herbs!

• Go dairy-free: I once swapped feta for crumbled firm tofu and nutritional yeast for a cheesy flavor, and it was surprisingly delicious.
• Add nuts: Toasted pine nuts mixed into the stuffing add a lovely crunch and a nutty layer.
• Swap peppers: Instead of jarred roasted red peppers, try sun-dried tomatoes for a different tangy twist.
• Herb swap: If you don’t have Italian seasoning, fresh dill or parsley work beautifully to brighten the flavors.

How to Make Stuffed Salmon with Spinach and Feta Recipe

Step 1: Prep the Salmon Like a Pro

First, preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Now, take your salmon fillets and, using a sharp knife, carefully slice lengthwise down the middle but don’t cut all the way through—you want to create a pocket without splitting the fillet entirely. This step might feel a bit tricky at first, but go slow, and remember, your salmon should still hold together at the bottom and ends. Once sliced, brush them with about a tablespoon of olive oil and season with salt and pepper.

Step 2: Cook the Spinach Filling

Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the baby spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a couple of minutes until the spinach is fully wilted and fragrant. Turn off the heat, then stir in the chopped roasted red peppers, crumbled feta, and freshly grated parmesan. Press the feta a bit with your spoon to soften and help everything stick together—this makes the stuffing lush and creamy, perfect for filling your salmon pockets.

Step 3: Stuff and Bake

Carefully spoon the spinach and cheese mixture into the pocket of each salmon fillet, dividing it evenly. Don’t be shy with the filling—it’s the star! Then place the stuffed salmon on your lined baking sheet, skin-side down. Pop them in the oven and bake for about 12 to 17 minutes. The exact time depends on how thick your salmon pieces are and how done you like your fish. Keep an eye on it—the salmon should be opaque and flake easily with a fork when done.

How to Serve Stuffed Salmon with Spinach and Feta Recipe

Garnishes

I usually finish the dish with a sprinkle of fresh chopped parsley or dill for a pop of color and bright herbal note. A lemon wedge on the side is a must—I love the zing of fresh lemon juice right before eating; it lightens up the richness beautifully.

Side Dishes

To round out the meal, I like serving this salmon with roasted baby potatoes or a simple quinoa salad with cherry tomatoes and cucumber. Garlic sautéed green beans or a crisp mixed greens salad tossed with a lemon vinaigrette also complement the dish wonderfully.

Creative Ways to Present

For special occasions, I’ve plated this recipe on a bed of creamy mashed cauliflower or served it alongside colorful roasted seasonal vegetables arranged like a garden on the plate. Drizzling a balsamic reduction over the top adds sophistication and a hint of sweetness that never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Stuffed Salmon with Spinach and Feta Recipe keep surprisingly well. I store mine in an airtight container in the fridge and try to eat them within 2-3 days for the best texture and flavor.

Freezing

I’ve frozen cooked stuffed salmon a couple of times wrapped tightly in foil and plastic wrap. While the texture is slightly affected, it still reheats well for a quick meal—just make sure to thaw it overnight in the fridge.

Reheating

To reheat leftovers, I prefer warming the salmon gently in a preheated oven at 300°F for about 10 minutes. This helps keep the fish moist and the filling creamy, avoiding the rubbery texture microwave heating can cause.

FAQs

Final Thoughts

I genuinely love this Stuffed Salmon with Spinach and Feta Recipe because it’s one of those meals that feels special yet is incredibly approachable. I’ve served it at casual dinners and get-togethers, and it always gets raves without me breaking a sweat in the kitchen. I hope you’ll give it a try and find the same joy I have in making and sharing it. It’s the perfect balance of comfort, health, and wow-factor—a true kitchen win!

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