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Stuffed Salmon With Spinach & Feta Recipe

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Tender salmon stuffed with creamy spinach, feta, and roasted red peppers. A weeknight-friendly meal that feels fancy!

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4x 6-ounce pieces of salmon (approx. 170 grams each; I find longer pieces of salmon work best)
  • 2 Tbsp olive oil virgin (divided)
  • 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 (I recommend parmigiano-reggiano)
  • 1/4 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
  • Salt + pepper, to taste

Instructions

  1. Preheat your oven: First things first—preheat your oven to 400°F (200°C). This ensures it’s ready to go once your salmon is prepped.
  2. Prep the salmon: Place your salmon fillets skin-side down on a parchment-lined baking sheet. Using a sharp knife, carefully slice down the center of each fillet lengthwise, but don’t go all the way through. You’re creating a little pocket for the filling. Brush the fillets with olive oil and season with salt and pepper. Set them aside.
  3. Make the filling: In a large skillet, heat the remaining olive oil over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, and a pinch of salt and pepper. Sauté until the spinach wilts, which should take about 2-3 minutes. Remove from heat, and stir in the roasted red peppers, feta, and parmesan. Mash the feta as you mix, so the filling sticks together nicely.
  4. Stuff the salmon: Spoon the spinach-feta mixture into the slit you made in the salmon fillets. It’s okay if the filling is heaped a little on top—it’s all going to melt and meld together beautifully in the oven.
  5. Bake: Pop the salmon into the oven and bake for 12-17 minutes, depending on how thick your fillets are and how well-done you like your salmon. The fish should flake easily with a fork when it’s ready.

Notes

If you happen to have any leftovers (though that’s rare in my house), store the salmon in an airtight container in the fridge for up to two days. When reheating, I recommend doing so gently in the oven at a low temperature (around 275°F) to keep the fish from drying out. You can also reheat it in the microwave in short bursts, but be careful not to overdo it.

  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner

Find it online: https://recipevibe.com/stuffed-salmon-with-spinach-feta-recipe/