Description
This Stuffed Salmon with Spinach & Feta recipe offers a delicious and nutritious seafood dish where tender salmon fillets are filled with a flavorful mixture of sautéed spinach, creamy feta, parmesan, and roasted red peppers. Perfectly baked to flaky perfection in just 30 minutes, this elegant yet simple meal combines fresh ingredients and Mediterranean-inspired flavors for a wholesome, satisfying dinner.
Ingredients
Units
Scale
Salmon
- 4x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces preferred)
- 2 Tbsp olive oil (divided)
- Salt and pepper, to taste
Stuffing
- 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 (preferably parmigiano-reggiano)
- 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces
- Salt and pepper, to taste
Instructions
- Preheat and prepare salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, then place the salmon fillets skin-side down on the sheet.
- Create salmon pockets: Using a sharp knife, carefully slice lengthwise down the middle of each salmon piece, stopping short of cutting all the way through. Leave the bottom and ends attached to create a pocket for stuffing.
- Season salmon: Brush each salmon fillet with 1 tablespoon of olive oil, then season with salt and pepper. Set aside while you prepare the filling.
- Sauté spinach and spices: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the baby spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for 2-3 minutes, until the spinach wilts.
- Combine stuffing ingredients: Turn off the heat and fold in the chopped roasted red peppers, crumbled feta cheese, and grated parmesan. Stir well, pressing the feta down to soften and help the ingredients bind together.
- Stuff the salmon: Spoon the spinach and feta mixture evenly into the pockets of each salmon fillet, gently pressing to fill them well.
- Bake the salmon: Place the stuffed salmon in the preheated oven and bake for 12-17 minutes, depending on the thickness of the fish and your preferred level of doneness. The salmon should be opaque and flaky when done.
- Serve hot: Remove from the oven and serve immediately for best flavor and texture.
Notes
- LEFTOVERS: Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.
- Use fresh salmon for optimal texture and flavor; ask your fishmonger to cut longer, evenly shaped pieces around 6 ounces each.
- Check for doneness by cutting into the thickest part of the salmon; it should be opaque and whitish-pink, not translucent.
- Use a high-quality block of sheep’s feta stored in brine for the most authentic flavor.
- Substitute roasted red peppers with sun-dried tomatoes if preferred.
- If Italian seasoning is unavailable, combine equal parts oregano, basil, and thyme as a flavorful alternative.
Nutrition
- Serving Size: 1 piece (6 ounces salmon with stuffing)
- Calories: 400
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
