Simple Baked Stuffed Salmon with Spinach and Feta Recipe
A simple and flavorful baked salmon recipe stuffed with a savory mixture of spinach, feta, Parmesan, and roasted red peppers. This healthy dish combines tender salmon fillets with a delicious Mediterranean-inspired filling, perfect for a quick and elegant weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Salmon
- 4 salmon fillets
- 1.5 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Spinach and Feta Stuffing
- 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
Instructions
- Prepare the oven and salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it. Pat the salmon fillets dry with paper towels to ensure even cooking. Place the fillets skin-side down on the prepared baking sheet.
- Create the pockets: Using a sharp knife, carefully slice lengthwise into each salmon fillet about three-quarters of the way through, creating a pocket without cutting all the way to the skin. This pocket will hold the filling.
- Cook the spinach filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the squeezed dry spinach, Italian seasoning, paprika, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, until heated through and excess moisture evaporates.
- Mix in cheeses and peppers: Remove the skillet from heat and stir in crumbled feta, grated Parmesan, chopped roasted red peppers, and garlic powder. Allow the mixture to cool slightly to prevent wilting the salmon when stuffing.
- Season and stuff salmon: Brush the inside and outside of each salmon fillet with the remaining 1.5 tablespoons of olive oil and season generously with salt and black pepper. Spoon the spinach and feta mixture evenly into each salmon pocket, packing gently and leaving a little space at the edges to prevent overflow during baking.
- Bake the salmon: Place the baking sheet in the preheated oven and bake for 12-17 minutes, depending on fillet thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Press the thickest part of the fillet gently—it should feel firm with slight give. Avoid overcooking to keep the salmon moist.
Notes
- Ensure the spinach is thoroughly squeezed dry to avoid a watery stuffing.
- Use fresh or frozen spinach that has been thawed and squeezed well.
- Do not overstuff the salmon pockets to prevent filling from spilling out during baking.
- The internal temperature of cooked salmon should reach 145°F for safe consumption.
- Adjust spices like cayenne pepper according to your preference for heat.
Keywords: baked salmon, stuffed salmon, spinach and feta, healthy salmon recipe, Mediterranean salmon, easy dinner, seafood main course, baked fish
