Name: Stuffed Salmon with Spinach and Feta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces preferred); 2 Tbsp olive oil (divided); Salt and pepper, to taste; 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 (Parmigiano-Reggiano recommended); 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces; Salt and pepper, to taste

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Introduction

This Stuffed Salmon with Spinach & Feta is a flavorful and elegant dish perfect for a weeknight dinner or special occasion. The combination of tender salmon, wilted spinach, tangy feta, and roasted red peppers creates a deliciously satisfying meal. It’s easy to prepare and sure to impress.

A white round plate on a white marbled surface holds four cooked salmon fillets, each with a creamy topping mixed with wilted dark green spinach and small red bell pepper pieces, spread along the center of the fillets. The salmon is light pink with a slightly browned edge, and the topping is light beige with scattered dark green and red colors. To the side of the plate, a silver serving spoon rests, and a small bowl filled with soft white cheese is visible. Some fresh spinach leaves and a small bowl of chopped red pepper are placed nearby, with a light gray cloth partially visible below the plate. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces work best)
2 Tbsp olive oil (divided)
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 (recommend parmigiano-reggiano)
1/4 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the salmon pieces on the sheet skin-side down.
Step 2: Using a sharp knife, carefully slice lengthwise down the middle of each salmon piece without cutting all the way through. The flesh should remain attached at the bottom and ends, creating a pocket.
Step 3: Brush each piece of salmon with 1 tablespoon of olive oil, then season with salt and pepper. Set aside.
Step 4: 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 until the spinach is wilted, about 2-3 minutes.
Step 5: Turn off the heat and stir in the chopped roasted red peppers, crumbled feta cheese, and grated parmesan. Press down on the feta to soften and mix until combined and sticky.
Step 6: Spoon the spinach and feta mixture evenly into each salmon pocket, filling them completely.
Step 7: Bake the stuffed salmon in the oven for 12-17 minutes, depending on thickness and preferred doneness. Serve immediately while hot.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor in the filling.
Try adding chopped fresh herbs like dill or parsley to the filling for extra freshness.
If you don’t have jarred roasted red peppers, substitute with sun-dried tomatoes for a different twist.
Be careful not to overcook the salmon; it should flake easily but remain moist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the salmon. It’s best enjoyed fresh but still holds well for quick meals.

How to Serve

Four salmon fillets are arranged closely on a large white plate set on a white marbled surface. Each fillet has a slightly pink-orange color with visible grill marks and is topped with a mixture of creamy white cheese, dark green wilted spinach, and small bright red tomato pieces. The salmon's texture looks tender and moist with a light sprinkle of black pepper across the fillets and plate. The topping sits roughly in the center of each fillet, spreading about halfway from end to end. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw and pat the salmon dry before preparing. This will help achieve the best texture and prevent excess moisture during cooking.

What can I serve with stuffed salmon?

This dish pairs well with simple sides like roasted vegetables, quinoa, or a light green salad to balance the richness of the salmon and feta filling.