Stuffed Salmon with Spinach and Feta Recipe

If you’re on the hunt for a deliciously satisfying dinner that feels special but is ridiculously easy to make, then you’re going to love my Stuffed Salmon with Spinach and Feta Recipe. I absolutely love how this turns out—it’s fresh, flavorful, and the creamy feta stuffing takes the salmon to a whole new level. When I first tried this, I couldn’t believe how simple it was, yet how impressive it looked on the plate. Trust me, once you try it, it might just become your new weeknight favorite!

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Ingredients You’ll Need

The magic of this Stuffed Salmon with Spinach and Feta Recipe comes from a few simple ingredients that work beautifully together. When shopping, I always pick the freshest salmon I can find, and I strongly recommend a high-quality block of feta for that creamy, rich texture.

• Salmon: I find longer pieces work best for stuffing, about 6 ounces per piece. Fresh over frozen makes a noticeable difference in taste and texture.
• Olive Oil: Use good-quality extra virgin olive oil for brushing the salmon and sautéing the spinach; it adds a lovely depth of flavor.
• Baby Spinach: Fresh, packed tightly, it wilts down perfectly to mix into the feta filling.
• Italian Seasoning: If you don’t have this on hand, a blend of oregano, basil, and thyme works just as well.
• Paprika: Smoked paprika adds a subtle smoky note, but regular paprika is great too.
• Cayenne Pepper: Just a pinch gives the stuffing a nice little kick without overpowering the flavors.
• Feta Cheese: I recommend a good-quality sheep’s feta in brine – it’s creamier and more flavorful than the crumbly kind.
• Parmesan: Freshly grated parmigiano-reggiano adds a salty, nutty finish to the filling.
• Jarred Roasted Red Peppers: Chop them finely. They bring sweetness and a little zing to balance the feta.
• Salt + Pepper: Essential for seasoning both the fish and spinach filling to bring all the flavors together.

Variations

I love how versatile this Stuffed Salmon with Spinach and Feta Recipe can be. I’ve tried a few twists over the years, and I encourage you to make it your own. Whether swapping veggies or tweaking the spices, these variations keep things exciting.

• Sun-Dried Tomatoes Instead of Roasted Peppers: I swapped in sundried tomatoes once and it gave the stuffing a richer, tangy punch that my family enjoyed.
• Herb Mix Adjustments: If you like fresh herbs, add chopped dill or parsley for a bright flavor boost.
• Make It Dairy-Free: Use a dairy-free feta alternative and skip parmesan to cater to lactose intolerance.
• Spice Level: Add more cayenne or a dash of chili flakes if you want a spicier kick.

How to Make Stuffed Salmon with Spinach and Feta Recipe

Step 1: Prep Your Salmon with Care

Start by preheating your oven to 400°F and line a baking sheet with parchment paper to keep things easy for cleanup. Place your salmon pieces skin-side down on the sheet. Here’s a little trick I discovered: using a really sharp knife, slice lengthwise down the middle of each salmon piece to create a pocket for your filling. Just be sure not to cut all the way through; you want the ends connected so the stuffing stays put. Brush the salmon with about half the olive oil and season with salt and pepper.

Step 2: Cook the Spinach Mixture

Heat the remaining olive oil in a large pan over medium heat. Toss in the baby spinach, Italian seasoning, paprika, cayenne, plus a pinch of salt and pepper. Sauté this for just a couple minutes until the spinach is nicely wilted — you don’t want to overcook it here. Then turn off the heat and mix in your chopped roasted red peppers, feta, and parmesan. I like to press down gently on the feta at this stage to soften it and help all those flavors meld into a creamy, cohesive filling.

Step 3: Stuff and Bake

Spoon the spinach and feta mixture right into the cut pockets of your salmon, dividing it evenly. Don’t be shy with the stuffing—it adds such wonderful flavor and moisture. Pop the salmon in your preheated oven and bake for 12 to 17 minutes, depending on how thick your fillets are and how you prefer your fish cooked. I used to struggle judging doneness, but I learned the fish is ready when it loses its translucent pink color and looks opaque with a slight whiteness. Remove from oven and serve immediately.

How to Serve Stuffed Salmon with Spinach and Feta Recipe

Garnishes

I like to finish this dish with a sprinkle of freshly chopped parsley or dill to add a pop of color and freshness. A few lemon wedges on the side are a must in my book—they brighten the flavors and cut through the richness of the feta beautifully.

Side Dishes

This salmon pairs wonderfully with simple roasted baby potatoes or a fluffy quinoa salad for a wholesome meal. I often serve it alongside some garlic sautéed green beans or a crisp mixed green salad dressed with lemon vinaigrette to keep things light and fresh.

Creative Ways to Present

For special occasions, I’ve arranged the salmon on a large platter with a bed of wilted greens, surrounded by roasted vegetables or edible flowers for a colorful touch. You could also slice the stuffed salmon into medallions to serve as elegant appetizers at a dinner party, which never fails to impress guests!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and honestly, I hope you do!), store them in an airtight container in the fridge. They’ll stay fresh for up to three days. When I’ve done this, the salmon still tastes great reheated gently, just not quite as crispy on top as when fresh.

Freezing

I don’t usually freeze this recipe because the texture of cooked salmon and the creamy filling can change when thawed. But if you want to, wrap portions tightly in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the fridge before reheating.

Reheating

The best way to reheat leftovers is in a gentle oven at 275°F for 10-12 minutes, covered loosely with foil to keep the salmon moist without drying it out. I avoid microwaving because it can make the fish rubbery and the filling separate.

FAQs

Final Thoughts

Honestly, this Stuffed Salmon with Spinach and Feta Recipe is one of those dishes I treasure for its perfect balance of simplicity and wow-factor. The first time I made it for friends, it was a hit, and I’ve since made it countless times for both casual dinners and special occasions. I hope you enjoy making it just as much as I do—it’s a reliable, beautiful meal that’s bound to become a favorite in your kitchen too. Go on, give it a try and savor every mouthful!

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