Can I use frozen salmon?

Yes! Just thaw it completely in the refrigerator and pat it dry before preparing the recipe.

How do I know when salmon is fully cooked?

Cut into the thickest part. The flesh should look opaque pink and flaky, not translucent.

Can I make this ahead of time?

You can prepare the filling and stuff the salmon a few hours in advance . Keep it covered in the fridge until ready to bake.

Is this recipe healthy?

Absolutely. Salmon provides omega-3 fatty acids, high-quality protein, and essential nutrients. Combined with spinach and olive oil, this dish is both satisfying and nutritious.

Can I grill this instead of baking?

Yes, but baking keeps the filling intact more easily. If grilling, wrap the stuffed salmon in foil.

Stuffed Salmon With Spinach & Feta: 4 Powerful Tips

Name: Stuffed Salmon With Spinach & Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets (6 oz each / about 170 g); 2 tablespoons olive oil, divided; 3 cups baby spinach, packed; 1 teaspoon Italian seasoning; ½ teaspoon paprika (regular or smoked); Pinch of cayenne pepper; 5.3 oz feta cheese block (about 150 g); ¼ cup freshly grated parmesan cheese; ¼ cup jarred roasted red peppers, chopped; Salt and black pepper, to taste

Description

Stuffed Salmon With Spinach & Feta is a quick Mediterranean-inspired dinner made with tender salmon fillets filled with sautéed spinach, creamy feta cheese, and roasted red peppers. Oven-baked in about 30 minutes, this healthy and flavorful dish is perfect for weeknight dinners or elegant gatherings.

Ingredients

4 salmon fillets (6 oz each / about 170 g)
2 tablespoons olive oil, divided
3 cups baby spinach, packed
1 teaspoon Italian seasoning
½ teaspoon paprika (regular or smoked)
Pinch of cayenne pepper
5.3 oz feta cheese block (about 150 g)
¼ cup freshly grated parmesan cheese
¼ cup jarred roasted red peppers, chopped
Salt and black pepper, to taste

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Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper. Place salmon fillets skin-side down on the sheet.
Cut a pocket in the salmon. Using a sharp knife, slice lengthwise down the center of each fillet without cutting all the way through.
Season the salmon. Brush each fillet with 1 tablespoon olive oil and season with salt and pepper.
Cook the spinach mixture. Heat the remaining olive oil in a large skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper. Sauté until the spinach wilts, about 2 minutes.
Prepare the filling. Turn off the heat and stir in roasted red peppers, feta cheese, and parmesan. Gently mash the feta to combine everything evenly.
Stuff the salmon. Spoon the spinach and feta mixture into the slit of each salmon fillet.
Bake the salmon for 12–17 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
Serve immediately with your favorite sides like quinoa, roasted vegetables, or rice.

Notes

Fresh salmon works best for this recipe and holds the stuffing nicely.

Ask your fish counter for evenly cut 6-ounce fillets for the best results.

If Italian seasoning isn’t available, mix oregano, basil, and thyme.

Roasted red peppers can be replaced with sun-dried tomatoes for a slightly richer flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baked
Cuisine: Mediterranean

Nutrition

Serving Size: 1 salmon fillet
Calories: 438 kcal
Sugar: 1 g
Sodium: 750 mg
Fat: 28 g
Saturated Fat: 9 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 42 g
Cholesterol: 132 mg