Stuffed Salmon With Spinach & Feta Recipe

Nothing beats the perfect balance of flaky, tender fish and a savory, creamy filling, and that is exactly what you get with this delightful dish of Stuffed Salmon With Spinach & Feta. Imagine exquisite salmon fillets bursting with a bright, flavorful mixture of sautéed spinach, tangy feta, roasted red peppers, and a hint of warming spices, baked to mouthwatering perfection. This recipe takes simple, wholesome ingredients and transforms them into a show-stopping meal that’s as nourishing as it is delicious. Whether you’re cooking for a special occasion or just treating yourself on a weeknight, Stuffed Salmon With Spinach & Feta is a guaranteed crowd-pleaser that combines freshness, richness, and a little bit of magic in every bite.

Ingredients You’ll Need

Each ingredient in this recipe is carefully chosen to build layers of flavor, texture, and color, turning a humble salmon fillet into a festive and wholesome feast. The combination is simple yet essential—each component plays a starring role in what will become your new favorite salmon dish.

• 4x 6-ounce pieces of salmon: Opt for longer fillets as they hold the stuffing beautifully and roast evenly.
• 2 Tbsp olive oil: Divided to get that perfect sear and sauté, adding richness and depth.
• 3 cups baby spinach, packed: Provides freshness and a healthy green punch that wilts perfectly.
• 1 tsp Italian seasoning: A fragrant blend that lifts the filling with classic Mediterranean herbs.
• 1/2 tsp paprika: Adds warmth, subtle sweetness, and a gentle color boost.
• A pinch of cayenne pepper: Just enough to introduce a welcoming hint of heat.
• Approx. 5.3 ounce block of feta cheese: The star of the filling with its creamy, salty bite that melts into the spinach.
• 1/4 cup parmesan, freshly grated: I recommend Parmigiano-Reggiano for that nutty, savory finish.
• 1/4 cup jarred roasted red peppers, chopped: Adds sweetness, texture, and a stunning pop of red color.
• Salt + pepper, to taste: Essentials to season and bring out all the natural flavors.

How to Make Stuffed Salmon With Spinach & Feta

Step 1: Prepare Your Oven and Salmon

Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper for easy cleanup. Lay your salmon pieces on the baking sheet skin-side down to keep the flesh tender and juicy during roasting. Next, take a sharp knife and carefully slice down the length of each salmon piece, creating a pocket without cutting all the way through. This pocket is going to cradle our delicious filling perfectly.

Step 2: Season the Salmon

Brush the salmon fillets with 1 tablespoon of olive oil, then sprinkle them with salt and pepper. This simple step enhances the natural flavors of the fish and adds just the right touch of seasoning before filling.

Step 3: Sauté the Spinach and Spices

Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the baby spinach along with Italian seasoning, paprika, cayenne pepper, salt, and pepper. Cook just a few minutes until the spinach wilts down, which releases its moisture, softens the leaves, and allows the spices to meld beautifully into the greens.

Step 4: Mix in the Cheese and Roasted Peppers

Turn off the heat, then stir in the chopped roasted red peppers, feta, and parmesan cheese. Press the feta gently with your spoon to soften it into the mixture. This creates a creamy, cohesive filling that clings to the spinach, making every bite richly flavorful.

Step 5: Stuff the Salmon

Generously spoon the spinach and cheese mixture into the salmon pockets you created earlier. Be sure to fill each piece evenly so that every fillet shines with that perfect blend of fish and filling. This is where the magic happens and your salmon starts to transform into the star of the meal.

Step 6: Bake to Perfection

Slide the stuffed salmon into the preheated oven and bake for about 12 to 17 minutes. The exact time depends on the thickness of your fillets and how you prefer your fish cooked—just delicate and flaky or a little more firm. Once done, take it out and get ready to serve a plate full of gorgeous, aromatic, and utterly comforting salmon.

How to Serve Stuffed Salmon With Spinach & Feta

Garnishes

A sprinkle of freshly chopped parsley or dill adds a fresh, herbal brightness to this rich dish — plus a lovely color contrast. A light drizzle of lemon juice or a few lemon wedges on the side can also elevate the flavors and provide a refreshing zest.

Side Dishes

This salmon pairs beautifully with a variety of sides. Think fluffy quinoa, roasted baby potatoes, or even a simple green salad dressed with a lemon vinaigrette. These sides balance the richness of the feta-stuffed salmon and make the entire meal feel complete and satisfying.

Creative Ways to Present

For a stunning presentation, plate the stuffed salmon on a bed of lightly sautéed garlic green beans or asparagus. Drizzle a little extra virgin olive oil or basil pesto around the plate for an elegant finish that looks gourmet but feels totally approachable.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, leftover Stuffed Salmon With Spinach & Feta should be stored in an airtight container in the refrigerator. It will keep for up to 2 days without losing much in texture or flavor, although it’s truly best enjoyed fresh.

Freezing

If you want to freeze the stuffed salmon, it’s best to do so before baking. Wrap each stuffed fillet tightly in plastic wrap and then foil, or place in a freezer-safe bag. Frozen, they will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before baking as usual.

Reheating

To reheat, gently warm the salmon in a 350-degree Fahrenheit oven for about 10 minutes until heated through. This helps retain moisture and flavor better than microwave reheating, which can dry the fish out.

FAQs

Can I use frozen spinach instead of fresh for this Stuffed Salmon With Spinach & Feta?

Yes, you can substitute frozen spinach, but make sure to thaw it completely and squeeze out all excess water before sautéing. Otherwise, the filling might become too watery and affect the texture.

Is feta cheese the only cheese that works for this recipe?

Feta is key for its tangy creaminess, but you could experiment with goat cheese or ricotta for a different flavor profile. Just keep in mind that feta’s saltiness is a big part of the filling’s character.

Can I make this recipe dairy-free?

Absolutely! Simply swap the feta and parmesan for your favorite dairy-free cheese alternatives that melt well. Nutritional yeast can also add a cheesy flavor punch if you want to keep it light.

What wine pairs well with Stuffed Salmon With Spinach & Feta?

A crisp white wine such as Sauvignon Blanc or a dry Riesling works beautifully. Their acidity cuts through the richness of the filling and complements the salmon’s natural flavor.

How do I know when the salmon is perfectly cooked?

Look for the salmon to be opaque and flake easily with a fork. It should still be moist and tender inside. Overcooking will dry it out, so start checking around 12 minutes and adjust baking time as needed.

Final Thoughts

If you’re looking for a way to elevate your dinner with minimal effort but maximum flavor, Stuffed Salmon With Spinach & Feta is here to wow your taste buds. This recipe is heartfelt comfort food with a fresh, healthy twist that’s bound to become a beloved staple in your kitchen. Trust me, once you try it, it won’t be the last time you invite these flavors to your table.

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