Spinach and Feta Stuffed Salmon is one of those special recipes that feels restaurant-worthy but is easy enough for a busy weeknight. Tender salmon fillets cradle a garlicky mix of creamy feta, fresh spinach, and dill—each bite is hearty, colorful, and packed with Mediterranean flavor. Trust me, once you taste this, it’s bound to become a new favorite!
Why You’ll Love This Recipe
- Flavor-Packed: Every bite combines savory salmon, tangy feta, and aromatic herbs for a truly crave-worthy meal.
- Weeknight-Easy: The entire dish comes together in under 30 minutes, so you can enjoy a fancy dinner even on your busiest days.
- Impress-With-Ease: The presentation is stunning—perfect for guests or when you want something extra-special without extra stress.
- Nutritious and Satisfying: Packed with protein, healthy fats, and leafy greens so you’ll feel good serving it to your loved ones.
Ingredients You’ll Need
You’ll be amazed at how a handful of fresh, simple ingredients come together to create this showstopping dish. Each element brings its own magic—whether it’s color, tang, or that luscious texture you expect from Spinach and Feta Stuffed Salmon.
- Salmon fillets: Go for thick, center-cut pieces so you have plenty of room to stuff all that goodness inside.
- Olive oil: Adds extra richness, helps keep the fish moist, and gives those beautiful golden edges.
- Salt and pepper: Don’t be shy—seasoning is essential to wake up every flavor here.
- Scallions: Their gentle bite balances the richness of feta and cuts through the creamy filling.
- Garlic: Just one clove, but it adds all the aroma and depth—the key to an irresistible stuffing.
- Baby spinach: Wilts perfectly without getting soggy, adding freshness and vibrant green color.
- Fresh dill: No herb says “Mediterranean” quite like dill; it brings brightness and that subtle, almost lemony lift.
- Feta cheese: A must! Its creamy tang is the heart of this stuffing, creating a luscious contrast with the salmon.
- Paprika: Not just for color—paprika adds a gentle smokiness that makes the finished dish pop visually and flavor-wise.
Variations
One of my favorite things about Spinach and Feta Stuffed Salmon is how easy it is to adapt! Whether you want to get creative with the fillings or need to work around dietary needs, you can make this recipe truly your own.
- Add Sun-Dried Tomatoes: Stir in some chopped sun-dried tomatoes with the spinach for a punch of sweet-tart flavor.
- Try Goat Cheese: Swap some or all of the feta for tangy goat cheese for an ultra-creamy, slightly different flavor profile.
- Go Dairy-Free: Use a plant-based feta alternative and add extra herbs for an equally delicious, dairy-free version.
- Play with Herbs: Not a dill fan? Fresh basil, parsley, or tarragon work beautifully too—experiment with your favorites.
How to Make Spinach and Feta Stuffed Salmon
Step 1: Prep the Salmon
Start by taking your salmon fillets out of the fridge about 30 minutes before you cook—they’ll bake more evenly if they’re not ice-cold. Rinse each fillet and gently pat dry with paper towels. Using a sharp paring knife, carefully cut a slit into the thickest part of each fillet, going as deep as you can without slicing all the way through. This “pocket” is where all that herby, cheesy goodness will go!
Step 2: Make the Spinach and Feta Stuffing
In a deep skillet, heat up half of your olive oil over medium-high. Toss in the chopped scallions and sauté for just a minute or two until they’re starting to soften. Add the minced garlic (just for 15 seconds—it cooks fast!). Then, stir in the spinach, dill, and a generous pinch of salt and pepper. Sauté until the spinach is mostly wilted but still bright green. Scoop the mixture into a bowl, let it cool for about 5 minutes, then fold in the crumbled feta so it stays nice and creamy.
Step 3: Stuff and Season the Salmon Fillets
Take spoonfuls of your dreamy spinach and feta filling and carefully stuff it into each salmon pocket—don’t worry if some spills out! Place each fillet upright on your parchment-lined baking tray. Gently brush the salmon with the remaining olive oil, season lightly with more salt and pepper, and then sprinkle a good dusting of paprika on top for vibrant color and a hint of smokiness.
Step 4: Bake to Perfection
It’s time to let the oven work its magic! Pop the tray into a preheated 420°F oven and bake for about 17 minutes, or until the salmon is just cooked through and flakes easily with a fork. The actual cook time might vary slightly depending on the thickness of your fish—just keep an eye on it. When done, you’ll have juicy fillets with an irresistible cheesy, herby center.
Pro Tips for Making Spinach and Feta Stuffed Salmon
- Choosing the Best Salmon: Opt for thicker, center-cut fillets so they’re easy to stuff and cook evenly without over-drying.
- Don’t Overpack the Filling: Generously stuff each fillet, but leave a bit of room so the filling stays tucked inside and the salmon closes gently around it.
- Cooling the Stuffing: Let the spinach mixture cool a few minutes before adding the feta—this prevents the cheese from melting out and turning grainy.
- Oven Watch: Keep an eye near the end of baking; salmon goes from juicy to overcooked in a flash, and you want that perfectly tender bite!
How to Serve Spinach and Feta Stuffed Salmon
Garnishes
Add a flourish of chopped fresh dill or flat-leaf parsley just before serving—those bright green flecks make the dish pop and add a fresh note that complements the stuffing. A squeeze of lemon over the top adds a little zing, tying all the flavors together beautifully.
Side Dishes
Spinach and Feta Stuffed Salmon loves company! Pair it with lemony roasted potatoes, garlicky sautéed green beans, or a cucumber-dill salad for a meal that feels like a getaway to the Mediterranean coast. Even a simple side of quinoa or rice pilaf lets the flavors shine.
Creative Ways to Present
Serve each fillet atop a bed of wilted greens or herbed orzo for an elegant plated look. For a family-style feast, arrange all the fillets on a platter, garnish with lemon slices and extra herbs, and let everyone help themselves—it’s as beautiful as it is inviting!
Make Ahead and Storage
Storing Leftovers
If you have leftover Spinach and Feta Stuffed Salmon, let it cool completely before wrapping tightly and storing in an airtight container. It keeps well in the fridge for up to two days—the flavors stay bright, and the salmon remains tender.
Freezing
You can freeze cooked stuffed salmon, though the texture of the stuffing may soften a bit on thawing. Wrap each fillet individually and store for up to one month. Thaw overnight in the refrigerator for best results.
Reheating
To reheat, place the salmon in a baking dish, cover loosely with foil, and warm at 300°F until just heated through—about 10 minutes. Avoid microwaving, as it can make the fish tough; a gentle oven heat keeps it moist and delicious.
FAQs
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Can I use frozen spinach instead of fresh in the stuffing?
Yes, you can use frozen spinach—just thaw and squeeze out all the excess moisture before sautéing with the other filling ingredients to avoid a watery stuffing.
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Is there a substitute for feta cheese?
Crumbled goat cheese or ricotta salata are delicious alternatives that give a similar creamy texture with a different tang—feel free to try either if you’re not a feta fan.
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How do I keep the salmon from falling apart when I stuff it?
Use thick, center-cut fillets and gently cut the pocket with a sharp knife. Don’t force the filling—a gentle hand is all you need, and if some stuffing spills out, simply tuck it back in before baking.
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Can I prepare Spinach and Feta Stuffed Salmon ahead of time?
Absolutely! You can assemble the stuffed salmon a few hours in advance and keep it covered in the fridge until ready to bake. Just add a few extra minutes to the cooking time if going straight from cold.
Final Thoughts
If you’re searching for a dish that’s bursting with flavor and reliably impressive, Spinach and Feta Stuffed Salmon is the one to try. It’s bright, satisfying, and deceptively simple—exactly the kind of recipe you want up your sleeve for both everyday dinners and special occasions. Give it a whirl and let it become a staple at your table!
PrintSpinach and Feta Stuffed Salmon Recipe
- Prep Time: 13 minutes
- Cook Time: 17 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Oven
Description
Delicious and easy-to-make Spinach and Feta Stuffed Salmon recipe that is perfect for a flavorful dinner.
Ingredients
Salmon:
- 4 salmon fillets
- 2 tbs olive oil (divided)
- Salt and pepper
Stuffing:
- 3 scallions, chopped
- 1 clove garlic, minced
- 4 oz baby spinach
- 1 tbs fresh dill, chopped
- 3/4 cup feta cheese, crumbled
- Paprika
Instructions
- Preparation: Remove salmon from the refrigerator 30 minutes before baking to bring it to room temperature.
- Preheat Oven: Preheat the oven to 420°F and line a baking tray with parchment paper.
- Prepare Salmon: Rinse and pat dry salmon fillets. Make a deep slit in the thick part of each fillet without slicing through the other side.
- Make Stuffing: In a skillet, cook scallions in olive oil, add garlic, spinach, dill, salt, and pepper. Remove from heat, mix in feta after 5 minutes.
- Stuff Salmon: Fill salmon with the stuffing mixture and brush with olive oil. Season with salt, pepper, and paprika.
- Bake: Bake for about 17 minutes until salmon is cooked through.
Nutrition
- Serving Size: 1 fillet
- Calories: 380
- Sugar: 1g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg