Stuffed Salmon with Spinach & Feta (30 Minutes!)
There’s something truly magical about a cozy evening in the kitchen, especially when it involves melting feta and vibrant green spinach nestled lovingly within succulent salmon fillets. This Stuffed Salmon with Spinach & Feta is not just a meal; it’s an experience—a comforting hug on a plate. Whenever I make this dish, I’m transported back to my grandmother’s kitchen, where the scent of fresh ingredients and laughter filled the air.
With the cooler seasons approaching and the days getting shorter, there’s no better time to whip up an easy weeknight dinner that can be on the table in just 30 minutes. Packed with nutrients and bursting with flavor, this stuffed salmon recipe will quickly become a go-to for all your family gatherings. Trust me—this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: From prep to plate, this meal takes just 30 minutes! Perfect for busy weeknights.
- Flavor-Packed: The combination of feta and roasted red peppers creates a creamy, tangy filling that complements the rich salmon perfectly.
- Nutrient-Dense: With fresh spinach, your body will thank you for this dose of vitamins and minerals.
- Impressive Presentation: This dish looks gourmet but is easy enough for any home cook to master.
- Family-Friendly: Delicate flavors that even the pickiest eaters will enjoy; it’s a great way to introduce healthy fish!
Ingredients You’ll Need for Stuffed Salmon with Spinach & Feta (30 Minutes!)
- 4x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces work best)
- 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 (I recommend parmigiano-reggiano)
- 1/4 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
- Salt + pepper, to taste
How to Make Stuffed Salmon with Spinach & Feta (30 Minutes!)
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the salmon pieces on the lined baking sheet, skin-side down.
- Using a sharp knife, carefully slice down the middle of each piece of salmon lengthwise. Be careful not to cut all the way through; you want the fillet to stay attached at the bottom and ends.
- Brush the salmon with 1 Tbsp of olive oil and season generously with salt and pepper. Set aside while you prepare the filling.
- In a large pan, heat the remaining 1 Tbsp of olive oil over medium heat. Once hot, add the baby spinach along with the Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a couple of minutes until the spinach is wilted.
- Turn off the heat and mix in the chopped roasted red peppers, feta cheese, and parmesan. Stir until all ingredients are combined, pressing down on the feta to create a creamy consistency.
- Spoon the flavorful spinach-feta mixture into the cut part of the salmon, making sure each piece is evenly filled with the mixture.
- Place the filled salmon in the oven and bake for about 12-17 minutes, depending on your desired doneness and the thickness of the fish. Remove from the oven and serve hot!
Variations & Creative Twists
- Zesty Lemon: Add the zest of one lemon into the spinach-feta mixture for a bright, refreshing twist. It compliments the rich flavors wonderfully.
- Herbed Cream Cheese: Swap out the feta for a herbed cream cheese for a creamier and richer filling.
- Add Nuts: For some crunch, toss in a handful of chopped walnuts or pine nuts to the filling.
- Spicy Kick: If you love heat, add finely chopped jalapeños into the spinach mixture for an elevated flavor profile.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can prepare the spinach-feta filling a day in advance. Just store it in the fridge and stuff the salmon just before cooking!
- Freezing Salmon: If you have leftover salmon, it can be frozen. Just wrap it tightly in plastic wrap and then aluminum foil to prolong its freshness.
- Chef’s Knife Trick: When preparing your salmon, using a fillet knife can help you make cleaner cuts for stuffing.
- Perfect Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days—great for lunch the next day!
Nutrition Information per Serving
- Serving Size: 1 piece of stuffed salmon
- Calories: 360
- Protein: 34g
- Total Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 5g
- Sugar: 1g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Yes, the filling can be prepared the day before. Just stuff the salmon just before baking.Can I use different ingredients?
Absolutely! Feel free to mix in your favorite veggies or cheese varieties.How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.How long does it last?
Stuffed salmon is best enjoyed fresh but can be stored for up to 2 days in the fridge.
A Cozy Closing Note
This Stuffed Salmon with Spinach & Feta is more than just dinner; it’s a warm embrace on a plate, perfect for those chilly evenings when you crave something nourishing and satisfying. The combination of flaky salmon and a rich filling is comfort food at its best, and it’s sure to warm your heart.
Be sure to save this delicious recipe to your dinner board so it’s ready whenever you need a cozy treat! Happy cooking!
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Stuffed Salmon with Spinach & Feta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A cozy and flavorful stuffed salmon dish filled with creamy feta and vibrant spinach, perfect for a quick weeknight dinner.
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
- 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)
- Salt + pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the salmon pieces on the lined baking sheet, skin-side down.
- Slice down the middle of each piece of salmon lengthwise without cutting all the way through.
- Brush the salmon with 1 Tbsp of olive oil and season generously with salt and pepper. Set aside.
- Heat the remaining 1 Tbsp of olive oil in a large pan over medium heat. Add the baby spinach and seasonings; sauté until wilted.
- Turn off the heat and mix in the chopped roasted red peppers, feta cheese, and parmesan.
- Spoon the spinach-feta mixture into the cut part of the salmon.
- Bake in the oven for about 12-17 minutes, depending on thickness, until done. Serve hot!
Notes
Make the filling a day in advance and store in the fridge until ready to use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 70mg
