Name: Stuffed Salmon with Spinach and Feta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 4x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces recommended); Salt and pepper, to taste; 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 (recommended parmigiano-reggiano); 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces; Salt and pepper, to taste

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Introduction

This Stuffed Salmon with Spinach & Feta is a flavorful, healthy dish that comes together in just 30 minutes. The creamy, tangy filling perfectly complements the tender salmon, making it an impressive yet easy meal for any night of the week.

Four pieces of salmon fillets lie on a large white plate. Each fillet has a visible layer of creamy mixture with green spinach and small red bell pepper pieces placed on the center top. The salmon is a soft orange-pink with a slightly grilled texture around the edges and a sprinkle of black pepper on top. Around the plate, there is a small white bowl with fresh spinach leaves, a small white bowl with chunks of white cheese, and another small white bowl with red bell pepper pieces. The whole setting is on a white marbled surface with a beige cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 x 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 (recommend parmigiano-reggiano)
1/4 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon pieces skin-side down on the sheet.
Step 2: With a sharp knife, carefully slice lengthwise down the center of each salmon piece, stopping before you cut all the way through to keep the base attached.
Step 3: Brush the salmon with 1 tablespoon of olive oil, then season with salt and pepper. Set aside while preparing the filling.
Step 4: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a few minutes until the spinach wilts.
Step 5: Remove the pan from heat. Stir in the chopped roasted red peppers, feta cheese, and parmesan. Press down on the feta to soften it and combine all ingredients well until the mixture sticks together.
Step 6: Spoon the spinach and feta mixture into the cut pockets of the salmon, distributing evenly across all pieces.
Step 7: Bake the stuffed salmon in the oven for 12 to 17 minutes, depending on thickness and your preferred doneness. The salmon should be cooked through but still moist.

Tips & Variations

For extra flavor, sprinkle a little lemon zest over the filling before baking.
If you prefer a milder taste, omit the cayenne pepper or reduce the paprika amount.
Try swapping spinach for kale or Swiss chard for a different leafy green texture.
Use crumbled goat cheese instead of feta for a creamier filling.
If fresh parmesan is unavailable, finely grated Pecorino Romano is a great alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) until warmed through to avoid drying out the salmon. Avoid microwaving to keep the texture intact.

How to Serve

The image shows four cooked salmon fillets on a white plate, each topped with a textured mix of creamy cheese, green spinach, and small red tomato pieces. The salmon has a bright orange-pink color with visible flakes, and the topping is spread in a line across the middle of each fillet. Black pepper is sprinkled lightly over the salmon and plate. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salmon stuffing ahead of time?

Yes, you can prepare the spinach and cheese filling a few hours in advance and keep it refrigerated. Assemble the salmon just before baking for best freshness.

What is the best way to tell when salmon is done?

Salmon is done when it flakes easily with a fork but still looks moist in the center. The internal temperature should reach 145°F (63°C). Overcooking can make it dry, so check early if your salmon pieces are thin.