The aroma of sautéed spinach mingling with tangy feta cheese wafts through the kitchen, promising a flavorful meal. This recipe for Stuffed Salmon With Spinach & Feta takes just 30 minutes to prepare and cook, making it an excellent choice for a delicious weeknight dinner. It combines tender salmon with a rich, creamy filling that will leave your taste buds singing.
This dish is perfect for seafood lovers who want to impress family or guests without spending the entire evening in the kitchen. Whether you’re hosting a dinner party or simply want a healthy meal, this recipe fits the bill. Plus, if you have leftovers, they can easily be stored in the fridge for a quick lunch the next day.
Why You’ll Love This Recipe
- The flaky texture of the salmon perfectly contrasts with the creamy filling.
- It cooks quickly, allowing you to have dinner on the table in no time.
- The combination of flavors creates a dish that is both rich and light.
- It’s versatile enough for both casual meals and special occasions.
What You’ll Need
Gather your ingredients for this delightful dish:
For the Salmon
- 4 x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces work best)
- 2 tbsp olive oil (divided)
For the Filling
- 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 (parmigiano-reggiano recommended)
- 1/4 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
- Salt + pepper, to taste
Note: Use any type of feta or spinach you prefer.
Substitutions & Swaps
- Swap feta with goat cheese for a tangy twist.
- Use fresh herbs if Italian seasoning is unavailable.
- Substitute roasted red peppers with sun-dried tomatoes for a different flavor.
- Regular paprika works, but smoked paprika adds depth.
How to Make It
Here’s how to create this delicious dish in just a few easy steps:
1. Preheat
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Salmon
Place the salmon pieces onto the lined baking sheet, skin-side down. Using a sharp knife, slice down the middle of each piece lengthwise, ensuring the flesh stays attached at the bottom and ends.
3. Brush and Season
Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper. Set the salmon aside while you prepare the filling.
4. Sauté the Filling
Heat the remaining tablespoon of olive oil in a large pan over medium heat. Once hot, add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a couple of minutes until the spinach is wilted.
5. Combine Ingredients
Turn off the heat, then add the chopped roasted red peppers, feta cheese, and parmesan to the pan. Stir to combine well, pressing down on the feta to soften it until the mixture sticks together.
6. Stuff the Salmon
Spoon the spinach-feta mixture into the cut part of the salmon. Repeat until all the mixture is used up and the salmon pieces are evenly filled.
7. Bake
Place the salmon in the oven and bake for 12-17 minutes, depending on your desired doneness and the thickness of the fish. Remove from the oven and serve hot!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture will deteriorate upon thawing.
Reheat: Microwave for 1-2 minutes or bake at 350°F until warmed through.
Tips for Best Results
- Use a sharp knife for clean cuts in the salmon to avoid tearing.
- Ensure the pan is hot before adding the spinach to prevent steaming.
- Allow the filling to cool slightly before stuffing to maintain salmon texture.
- Check for doneness around the 12-minute mark to avoid overcooking.
Serving Suggestions
- Serve with a side of quinoa or a fresh salad for a balanced meal.
- Pair with a crisp white wine for an elevated dining experience.
- Perfect for holidays or special occasions as a beautiful main dish.
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