Simple Baked Stuffed Salmon with Spinach and Feta Recipe
This Simple Baked Stuffed Salmon with Spinach and Feta is a delicious and healthy meal featuring fresh salmon fillets stuffed with a flavorful mixture of sautéed spinach, feta cheese, Parmesan, and roasted red peppers. Baked to perfection, this dish offers a delightful blend of creamy, cheesy filling and tender, flaky salmon, perfect for an elegant weeknight dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
For the Salmon
- 4 salmon fillets
- 1.5 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
For the Spinach-Feta Filling
- 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
Instructions
- Prepare the Baking Sheet and Salmon Fillets: 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 to promote even cooking. Place the fillets skin-side down on the baking sheet. Using a sharp knife, carefully cut a lengthwise pocket in each fillet about three-quarters of the way through, taking care not to cut through to the skin to create a filling pocket.
- Cook the Spinach Filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach along with Italian seasoning, paprika, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally until the spinach is heated through and excess moisture has evaporated. Remove from heat and stir in the crumbled feta, grated Parmesan, chopped roasted red peppers, and garlic powder until well combined. Allow the mixture to cool slightly before using.
- Season and Stuff the Salmon: Brush the inside and outside of each salmon fillet with the remaining 1.5 tablespoons olive oil, then season generously with salt and black pepper. Divide the spinach-feta filling evenly among the fillets, gently spooning it into the pockets without overstuffing to prevent the filling from spilling out during baking.
- Bake the Stuffed Salmon: Place the baking sheet in the oven and bake for 12-17 minutes depending on fillet thickness. The salmon should flake easily with a fork and reach an internal temperature of 145°F. Check firmness by gently pressing on the thickest part to ensure it feels firm yet slightly giving. Avoid overcooking to maintain moistness.
Notes
- To prevent a watery filling, make sure the spinach is thoroughly squeezed dry before cooking.
- Use a sharp knife to create the pocket carefully to avoid cutting all the way through the fillet.
- Letting the spinach-feta mixture cool before stuffing helps maintain the salmon’s texture and prevents wilting.
- If you prefer, fresh spinach can be used instead of frozen; just cook it down until wilted before mixing.
- Adjust seasoning to taste, especially when adding salt, since feta and Parmesan are naturally salty.
Keywords: baked salmon, stuffed salmon, spinach feta filling, healthy salmon recipe, Mediterranean salmon, oven baked salmon
