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Melany

Easy Stuffed Salmon with Spinach & Feta – Perfect Dinner Recipe!

Elevate your dinner game with Easy Stuffed Salmon with Spinach & Feta! This flavorful dish combines tender salmon fillets, a creamy spinach-feta filling, and Mediterranean-inspired spices for a meal that’s both elegant and easy to make. Perfect for weeknights or special occasions, it’s a guaranteed hit at the table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each
  • 2 tablespoons olive oil divided
  • 3 cups packed baby spinach
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • A pinch of cayenne pepper
  • 5.3 oz block of feta cheese crumbled
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup roasted red peppers chopped
  • Salt and black pepper to taste

Method
 

  1. Prepare the Salmon Fillets
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Place salmon fillets skin-side down on the prepared sheet.
  4. Using a sharp knife, carefully slice a pocket into each fillet, being careful not to cut through.
  5. Brush the fillets with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
  6. Cook the Spinach Mixture
  7. Heat the remaining tablespoon of olive oil in a large pan over medium heat.
  8. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper.
  9. Sauté for 2–3 minutes until the spinach wilts and reduces in volume.
  10. Prepare the Filling
  11. Remove the pan from heat and stir in crumbled feta, grated Parmesan, and chopped roasted red peppers.
  12. Mix until the filling is cohesive and sticks together.
  13. Stuff the Salmon
  14. Divide the spinach and feta mixture evenly among the salmon fillets.
  15. Spoon the filling into the pockets, pressing gently to secure it in place.
  16. Bake the Salmon
  17. Place the baking sheet in the preheated oven and bake for 12–17 minutes, depending on the thickness of the fillets and your preferred doneness.
  18. Remove from the oven and let the salmon rest for a few minutes before serving.

Notes

  • Use fresh, skin-on salmon fillets for the best results.
  • Adjust the filling with additions like sun-dried tomatoes or pine nuts for variety.
  • Check doneness with a meat thermometer; the internal temperature should reach 145°F (63°C).

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