Go Back
–+ servings
Stuffed Salmon With Spinach & Feta

Stuffed Salmon With Spinach & Feta for an Easy Gourmet Dinner

Enjoy a delicious Stuffed Salmon With Spinach & Feta, perfect for a quick and healthy gourmet dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 30 minutes
Servings: 2 fillets
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2 pieces Fresh Salmon Fillets Look for long pieces weighing about 6 ounces each for easy stuffing.
  • 1 tablespoon Olive Oil Use extra virgin for enhanced flavor.
  • Salt & Pepper Adjust these seasonings to taste.
For the Stuffing
  • 4 cups Baby Spinach Fresh spinach works best.
  • 1 cup Feta Cheese Choose a high-quality, brined block.
  • 1/2 cup Parmesan Cheese Freshly grated.
  • 1/2 cup Roasted Red Peppers Can be swapped with sun-dried tomatoes.
  • 1 teaspoon Italian Seasoning Substitute with oregano, basil, and thyme if needed.
  • 1 teaspoon Paprika Regular or smoked varieties.
  • 1/4 teaspoon Cayenne Pepper Adjust according to your heat preference.

Equipment

  • Oven
  • Baking Sheet
  • skillet
  • Parchment paper
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Carefully slice each salmon fillet lengthwise to create a pocket.
  3. Brush the salmon fillets with olive oil and season with salt and pepper.
  4. In a skillet, heat olive oil and sauté the spinach with Italian seasoning, paprika, and cayenne pepper for 2-3 minutes.
  5. Mix in chopped roasted red peppers, crumbled feta, and grated parmesan until combined.
  6. Spoon the spinach-feta mixture into each salmon pocket.
  7. Bake the stuffed salmon for 12-17 minutes until opaque and tender.
  8. Let cool for a minute, then serve hot with optional garnishes.

Nutrition

Serving: 1filletCalories: 400kcalCarbohydrates: 5gProtein: 35gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 2000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for 2 months. Reheat gently in the oven.

Tried this recipe?

Let us know how it was!