Baked Stuffed Salmon with Spinach and Feta
This Baked Stuffed Salmon with Spinach and Feta is an elegant yet easy dish featuring tender, flaky salmon filled with a creamy, savory spinach and feta mixture. The rich, briny feta pairs beautifully with the fresh greens and buttery fish, creating a perfectly balanced bite. Ideal for weeknight dinners or special occasions, it’s healthy, flavorful, and effortlessly impressive.
Ingredients
For the Salmon
- 4 salmon fillets 6–7 ounces each, skin-on or skinless
- Choose center-cut fillets for even cooking.
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika optional, for color
For the Spinach and Feta Filling
- 2 cups fresh spinach chopped
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ cup crumbled feta cheese
- 2 tablespoons cream cheese optional, for extra creaminess
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
For Finishing
- Fresh lemon wedges
- Chopped fresh parsley or dill
Substitutions & Notes
- Swap feta for goat cheese for a milder flavor
- Use frozen spinach thawed and squeezed dry
- Add sun-dried tomatoes for extra Mediterranean flair
Instructions
1. Preheat the Oven
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
2. Prepare the Spinach Filling
- Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the chopped spinach and cook for 2–3 minutes, stirring, until wilted. Remove from heat and let cool slightly.
- Stir in the feta, cream cheese (if using), oregano, and red pepper flakes. Mix until well combined. Set aside.
3. Prep the Salmon
- Place salmon fillets on a cutting board. Using a sharp knife, carefully cut a deep slit lengthwise into each fillet to create a pocket. Be careful not to cut all the way through.
- Brush the salmon with olive oil and season with salt, pepper, and paprika.
4. Stuff the Salmon
- Spoon the spinach and feta mixture evenly into each salmon pocket, gently pressing it in so it stays put.
5. Bake
- Arrange the stuffed salmon fillets in the prepared baking dish. Bake for 18–22 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. Finish and Serve
- Remove from the oven and let rest for a couple of minutes. Squeeze fresh lemon juice over the top and garnish with herbs before serving.
Video
Notes
📝 Notes
- Choose center-cut salmon fillets for even cooking.
- Fresh spinach wilts best, but frozen can be used if well-drained.
- Crumbled feta adds saltiness; reduce added salt if needed.
- Do not overstuff to ensure the salmon cooks through evenly.
- Bake just until salmon flakes easily to avoid dryness.
- Lemon juice brightens flavors and balances the richness.
- Store leftovers in an airtight container up to 2 days.
- Reheat gently in the oven to maintain texture.
🍽️ Nutrition Facts (Per Serving)
Calories: 390 kcal,Carbohydrates: 5 g,
Fiber: 1 g,
Sugars: 1 g,
Protein: 36 g,
Fat: 25 g,
Saturated Fat: 6 g,
Cholesterol: 95 mg,
Sodium: 520 mg,
Potassium: 720 mg,
Calcium: 180 mg,
Iron: 2.2 mg ::contentReference[oaicite:0]{index=0}