Description
This Stuffed Salmon with Spinach & Feta is a flavorful and healthy dish that combines tender salmon fillets with a savory filling of sautéed spinach, feta cheese, parmesan, and roasted red peppers. Ready in just 30 minutes, it’s perfect for a quick yet impressive weeknight dinner or special occasion meal. The salmon is carefully sliced to create a pocket for the cheesy spinach stuffing, then baked to juicy perfection.
Ingredients
Units
Scale
Salmon
- 4x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces work best)
- 2 Tbsp olive oil (divided)
- Salt and pepper, to taste
Stuffing
- 3 cups baby spinach, packed
- 1 tsp Italian seasoning
- 1/2 tsp paprika (regular or smoked)
- A pinch of cayenne pepper
- Approx. 5.3 ounce block of feta cheese (approx. 150 grams)
- 1/4 cup parmesan, freshly grated (preferably parmigiano-reggiano)
- 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon pieces on it, skin-side down.
- Create the Pocket in Salmon: Using a sharp knife, carefully slice down the middle of each salmon piece lengthwise, making a pocket. Be sure not to cut all the way through, leaving the bottom and ends attached to hold the stuffing inside.
- Season Salmon: Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper to taste. Set aside while preparing the stuffing.
- Sauté Spinach and Seasonings: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the baby spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper. Sauté for 2-3 minutes until the spinach is wilted and fragrant.
- Mix Filling Ingredients: Remove the pan from heat. Stir in the chopped roasted red peppers, feta cheese, and grated parmesan. Press down on the feta to soften it and combine all ingredients until they form a cohesive mixture.
- Stuff the Salmon: Spoon the spinach and cheese mixture generously into the pocket of each salmon fillet, ensuring even distribution of the filling.
- Bake the Salmon: Place the stuffed salmon fillets in the preheated oven on the lined baking sheet. Bake for 12 to 17 minutes depending on the thickness of the fish and your preferred doneness. The salmon should be opaque and flake easily when done.
- Serve: Remove from the oven and serve immediately while hot for the best flavor and texture.
Notes
- LEFTOVERS: Best enjoyed fresh, but leftovers will keep for up to 3 days in an airtight container in the refrigerator.
- For the best texture and flavor, use fresh salmon rather than frozen. Ask your fishmonger for long, uniformly cut pieces around 6 ounces each.
- Check doneness by cutting into the thickest part of the salmon; it should no longer be translucent and should appear opaque with a whitish-pink color.
- Use a high-quality block of sheep’s feta stored in brine for optimal taste.
- Roasted red peppers can be substituted with sun-dried tomatoes if you prefer.
- If you don’t have Italian seasoning, use a blend of oregano, basil, and thyme or your preferred herb mix.
Nutrition
- Serving Size: 1 stuffed salmon fillet (approx. 6 ounces)
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
