Name: Simple Baked Stuffed Salmon with Spinach and Feta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets; 1.5 tbsp olive oil; Salt, to taste; Black pepper, to taste; 1 tbsp olive oil; 4 cups spinach (fresh or frozen, thawed and squeezed dry); 1 tsp Italian seasoning; 1/2 tsp paprika; 1 pinch cayenne pepper; 6 oz feta cheese (crumbled); 1/3 cup Parmesan cheese (grated); 1/4 cup roasted red peppers (chopped); 1/2 tsp garlic powder; Salt, to taste; Black pepper, to taste

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Introduction

This Simple Baked Stuffed Salmon with Spinach and Feta is a flavorful and elegant dish that’s easy enough for weeknight dinners. Filled with a savory spinach and cheese mixture, this recipe delivers wholesome ingredients wrapped in tender, flaky salmon.

A cooked salmon fillet sits on a white plate, showing three main layers: the base is the cooked pink-orange salmon flesh with a slightly crisped, browned edge; on top is a thick layer of creamy green spinach mixed with melted white cheese, spread across the center in a rough strip; small pieces of red pepper are scattered within the cheese layer, adding bright spots of color; some white cheese crumbles and oil droplets decorate the plate around the salmon; the background is a white marbled surface with a folded dark teal cloth nearby, and a wooden pepper grinder is faintly visible further back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets
1.5 tbsp olive oil
Salt
Black pepper
1 tbsp olive oil
4 cups spinach (fresh or frozen, thawed and squeezed dry)
1 tsp Italian seasoning
1/2 tsp paprika
1 pinch cayenne pepper
6 oz feta cheese (crumbled)
1/3 cup Parmesan cheese (grated)
1/4 cup roasted red peppers (chopped)
1/2 tsp garlic powder
Salt
Black pepper

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oil it. Pat the salmon fillets dry with paper towels. Lay the fillets skin-side down on the prepared baking sheet. Using a sharp knife, carefully cut a pocket into each fillet by slicing lengthwise about three-quarters of the way through, without cutting all the way through to the skin.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thawed and squeezed-dry spinach, Italian seasoning, paprika, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally until heated through and moisture evaporates.
Step 3: Remove the skillet from heat and stir in the crumbled feta, grated Parmesan, chopped roasted red peppers, and garlic powder. Let the mixture cool slightly before using.
Step 4: Brush the inside and outside of each salmon fillet with the remaining 1.5 tablespoons of olive oil. Season generously with salt and pepper.
Step 5: Divide the spinach and cheese mixture evenly among the four fillets, spooning it into the pocket. Pack gently without overstuffing to keep the filling inside during baking.
Step 6: Bake in the preheated oven for 12-17 minutes depending on fillet thickness. The salmon is done when it flakes easily and reaches an internal temperature of 145°F. Check firmness by gently pressing the thickest part—it should be firm with slight give.

Tips & Variations

For a milder flavor, omit the cayenne pepper or reduce the paprika.
Use fresh spinach for a brighter taste, but frozen and well-drained spinach also works well.
Try adding chopped sun-dried tomatoes or olives for extra tang.
To prevent the filling from spilling, don’t overfill the salmon pockets and press gently when stuffing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through to avoid drying the salmon. This dish is best enjoyed fresh but can also be served cold in salads or sandwiches.

How to Serve

Two thick salmon fillets lay side by side on a white plate, each topped with a thick layer of creamy spinach and melted cheese that has light browned spots, with small red pepper pieces mixed in. The salmon has a light orange-pink color with a slightly flaky texture, one fillet is partially cut with a fork holding a piece of the soft fish. The plate rests on a white marbled surface with a blue cloth partially visible under the plate's edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets. Make sure to fully thaw and pat them dry before preparing to ensure even cooking and better texture.

What can I substitute for feta cheese?

If you’re not a fan of feta, try using goat cheese or ricotta for a similar creamy texture with milder flavor.