Name: Simple Baked Stuffed Salmon with Spinach and Feta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets; 1.5 tbsp olive oil; Salt, to taste; Black pepper, to taste; 1 tbsp olive oil; 4 cups spinach (fresh or frozen, thawed and squeezed dry); 1 tsp Italian seasoning; 1/2 tsp paprika; 1 pinch cayenne pepper; 6 oz feta cheese (crumbled); 1/3 cup Parmesan cheese (grated); 1/4 cup roasted red peppers (chopped); 1/2 tsp garlic powder; Salt, to taste; Black pepper, to taste

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Introduction

This Simple Baked Stuffed Salmon with Spinach and Feta is a flavorful, healthy dish perfect for weeknight dinners or special occasions. The creamy feta and tender spinach filling pairs beautifully with the rich, flaky salmon for a satisfying meal.

The image shows four salmon fillets placed side by side in a white baking dish with handles, set on a white marbled surface. Each fillet has two clear layers: the bottom layer is the salmon meat itself, pink-orange with slight browning and crispy edges, while the top layer is a creamy spinach and cheese mixture, green with dark leafy textures and small bits of white melted cheese and red pepper pieces scattered on top. The baking dish rests on a soft blue cloth, and a wooden pepper grinder is partly visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets
1.5 tbsp olive oil
Salt, to taste
Black pepper, to taste
1 tbsp olive oil (for filling)
4 cups spinach (fresh or frozen, thawed and squeezed dry)
1 tsp Italian seasoning
1/2 tsp paprika
1 pinch cayenne pepper
6 oz feta cheese (crumbled)
1/3 cup Parmesan cheese (grated)
1/4 cup roasted red peppers (chopped)
1/2 tsp garlic powder

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oil it. Pat the salmon fillets dry with paper towels. Lay them skin-side down on the prepared baking sheet. Using a sharp knife, carefully cut a pocket into each fillet by slicing lengthwise about three-quarters of the way through without cutting all the way through to the skin.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until the spinach is heated through and moisture has evaporated. Remove from heat and stir in the crumbled feta, grated Parmesan, chopped roasted red peppers, and garlic powder. Let the mixture cool slightly.
Step 3: Brush the inside and outside of each salmon fillet with the remaining 1.5 tablespoons of olive oil, then season generously with salt and pepper. Divide the spinach-feta mixture evenly among the fillets, spooning it into the pocket. Pack gently without overstuffing.
Step 4: Bake the salmon in the preheated oven for 12-17 minutes, depending on thickness. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Check the thickest part to ensure it is firm but slightly tender. Avoid overcooking.

Tips & Variations

Make sure to squeeze out all excess water from the spinach to prevent a watery filling.
You can substitute the roasted red peppers with sun-dried tomatoes for a different flavor.
For extra flavor, add a squeeze of fresh lemon juice over the salmon just before serving.

Storage

Store leftover stuffed salmon 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 fish. This dish is best enjoyed fresh but can be eaten cold in salads as well.

How to Serve

Two pieces of cooked salmon fillets lie on a white plate, each topped with a creamy spinach and cheese mixture. The base layer is the light orange-pink salmon with a smooth texture and slight grill marks. On top, there is a thick creamy topping with dark green spinach leaves mixed into a white cheese cream, browned in spots with hints of melted golden cheese. Small bits of red pepper are scattered throughout the topping for color contrast. A fork with a chunk of salmon rests on the side of the plate, with flakes of fish around it. The setting is on a white marbled surface with a blue cloth partially under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, frozen salmon fillets can be used but be sure to thaw them completely and pat dry before preparing to ensure even cooking and proper texture.

What can I serve with baked stuffed salmon?

This dish pairs well with steamed vegetables, rice, or a light salad to balance the rich flavors of the salmon and filling.