Stuffed Salmon With Spinach and Feta (Quick & Delicious)
This stuffed salmon with spinach and feta looks elegant but is incredibly simple to prepare. Perfect for a dinner party or a healthy weeknight meal, it features salmon filled with a Mediterranean-inspired mixture of spinach, feta, and roasted red peppers. Ready in just 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 4 x 6-ounce pieces of salmon (approx. 170 grams each)
- 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
- 1/4 cup jarred roasted red peppers, chopped into 1/4-inch pieces
- Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Place salmon pieces onto the sheet, skin-side down.
2. Using a sharp knife, slice down the middle of each salmon piece lengthwise, creating a pocket without cutting all the way through.
3. Brush salmon with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
4. Heat remaining 1 tablespoon of olive oil in a large pan over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until wilted, about 2-3 minutes.
5. Turn off heat. Add chopped roasted red peppers, feta, and parmesan to the pan. Stir and mash the feta slightly so the mixture holds together.
6. Spoon the spinach-feta mixture into the slit in each salmon piece, dividing evenly.
7. Bake salmon in the oven for 12-17 minutes, depending on thickness and preferred doneness.
8. Remove from oven and serve hot.
Notes
While best enjoyed fresh, leftovers can be stored in an airtight container in the fridge for up to 3 days.
Fresh, never frozen salmon yields the best texture. Ask your fishmonger to cut evenly shaped fillets for stuffing.
If you don’t have Italian seasoning, substitute a blend of oregano, basil, and thyme.
Roasted red peppers can be swapped for sun-dried tomatoes.
Serve with grains, pasta, or roasted potatoes for a complete meal.