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Stuffed Salmon With Spinach & Feta

Stuffed Salmon With Spinach & Feta for a Divine Dinner

This Stuffed Salmon With Spinach & Feta recipe is a quick, nutritious dinner option that's packed with flavor and perfect for impressing guests.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Choose fresh salmon for the best flavor and texture.
  • 1 tablespoon Olive oil Enhances flavor and assists in browning; can substitute with avocado oil.
  • to taste Salt Essential for seasoning to elevate the dish.
  • to taste Pepper Essential for seasoning to elevate the dish.
For the Stuffing
  • 2 cups Baby spinach Packed with nutrients and moisture; make sure it’s tightly packed for accurate measurement.
  • 1 teaspoon Italian seasoning Adds robust herb flavors; can be replaced with equal parts dried oregano, basil, and thyme if needed.
  • 1 teaspoon Paprika Gives warmth and color; switch to smoked paprika for a deeper flavor.
  • 1/4 teaspoon Cayenne pepper Offers a touch of heat; adjust to your spice preference.
  • 4 ounces Feta cheese Adds creaminess and tang; opt for a high-quality block stored in brine.
  • 1/4 cup Parmesan cheese Contributes umami richness; freshly grated is best.
  • 1/2 cup Roasted red peppers Delivers sweetness and a smoky flavor.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice each salmon fillet lengthwise to create a pocket and arrange on the baking sheet. Brush with olive oil, seasoning with salt and pepper.
  3. In a skillet, heat olive oil and sauté spinach, Italian seasoning, paprika, cayenne, salt, and pepper until spinach wilts, about 2 minutes.
  4. Remove from heat and mix in roasted red peppers, crumbled feta, and grated Parmesan cheese until combined.
  5. Stuff each salmon pocket with the spinach and feta mixture, being careful not to overstuff.
  6. Bake for 12 to 17 minutes until the salmon is opaque and the surface is slightly crispy.
  7. Let the salmon rest for a couple of minutes before serving, pairing it with quinoa or a fresh salad.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 100IUVitamin C: 20mgCalcium: 15mgIron: 5mg

Notes

Use fresh salmon for optimal flavor. Monitor doneness carefully; don't overstuff the pockets to maintain presentation. Adjust seasoning to taste.

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