Stuffed Salmon With Spinach & Feta

Stuffed Salmon with Spinach and Feta is one of those recipes I turn to when I want something impressive but easy. The flaky salmon gets filled with a creamy, savory mixture of sautéed spinach and tangy feta cheese, then baked to perfection. It’s a restaurant-quality dish I can make right in my own kitchen with just a handful of ingredients.

Why You’ll Love This Recipe

I love how elegant this dish looks on the plate, yet it takes so little time to prepare. The rich, buttery flavor of salmon pairs perfectly with the briny feta and the earthiness of wilted spinach. It’s low-carb, high in protein, and loaded with healthy fats, which makes it a smart choice for a balanced dinner. Best of all, I can prep it ahead and bake it just before serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin-on or skinless, center-cut for easier stuffing)

• Fresh spinach (baby spinach works best)

• Feta cheese, crumbled

• Garlic, minced

• Olive oil

• Salt and pepper

• Lemon juice (freshly squeezed)

• Paprika or crushed red pepper flakes (optional for a kick)

• Toothpicks or kitchen twine (optional, for keeping fillets closed while baking)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking dish with parchment or lightly grease it.

2. In a skillet, I heat olive oil and sauté the garlic until fragrant. I add the spinach and cook it down until wilted, then remove from heat and let it cool slightly.

3. I mix the cooled spinach with crumbled feta in a bowl.

4. I cut a slit in each salmon fillet to create a pocket, being careful not to cut all the way through.

5. I spoon the spinach-feta mixture into each pocket and press gently to close. I secure with toothpicks if needed.

6. I place the stuffed salmon in the prepared baking dish, season the tops with salt, pepper, lemon juice, and a pinch of paprika.

7. I bake for 18–22 minutes, or until the salmon is cooked through and flakes easily with a fork.

8. I let it rest for a few minutes before serving.

Servings and timing

This recipe serves 2 to 4 people, depending on the size of the fillets. It takes about 10 minutes to prep and 20 minutes to cook, so dinner’s ready in just 30 minutes.

Variations

Sometimes I add chopped sun-dried tomatoes or artichoke hearts to the filling for a more Mediterranean vibe. I’ve also swapped feta with goat cheese or cream cheese for a milder, creamier texture. If I want a little crunch, I top the stuffed fillets with a sprinkle of breadcrumbs or chopped nuts before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I cover the fillets with foil and warm them in a 300°F oven until heated through. I avoid using the microwave if possible—it tends to dry out the salmon. This dish is best enjoyed fresh, but leftovers are still tasty when gently reheated.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I’ve used thawed frozen spinach. I just make sure to squeeze out all the excess water before mixing it with the feta.

What’s the best kind of salmon to use?

I prefer center-cut fillets because they’re thicker and easier to stuff. Wild-caught salmon gives the best flavor and texture.

Can I grill the stuffed salmon instead of baking?

I wouldn’t recommend grilling unless the fillets are tightly sealed. The filling can spill out easily, but if I wrap them in foil packets, it can work.

Is this dish keto-friendly?

Yes, it’s naturally low in carbs and fits well into a keto or low-carb diet. I just make sure my filling ingredients don’t include anything with added sugars.

Can I prep it ahead of time?

Absolutely. I often stuff the salmon in the morning and keep it in the fridge until dinnertime. Then I just bake it fresh when I’m ready to eat.

Conclusion

Stuffed Salmon with Spinach and Feta is one of those recipes that looks fancy but is surprisingly simple to pull off. I love the contrast of the tender salmon with the salty, creamy filling. It’s wholesome, flavorful, and quick enough for weeknights—yet special enough to serve when I’m having company.

Stuffed Salmon With Spinach & Feta

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2–4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

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Description

Stuffed Salmon with Spinach and Feta is an elegant, easy-to-make dish featuring tender salmon fillets filled with a savory mixture of sautéed spinach and tangy feta cheese, then baked to perfection.

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Ingredients

• 2–4 salmon fillets (center-cut, skin-on or skinless)
• 2 cups fresh baby spinach
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice (freshly squeezed)
• 1/2 tsp paprika or crushed red pepper flakes (optional)
• Toothpicks or kitchen twine (optional, to secure fillets)

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Instructions

1. Preheat oven to 375°F (190°C) and prepare a baking dish with parchment or a light greasing.
2. In a skillet, heat olive oil and sauté garlic until fragrant.
3. Add spinach and cook until wilted. Remove from heat and let cool slightly.
4. Mix wilted spinach with crumbled feta in a bowl.
5. Cut a slit in each salmon fillet to form a pocket. Do not cut all the way through.
6. Stuff each fillet with the spinach-feta mixture and gently press to close. Use toothpicks if needed.
7. Place stuffed salmon in the baking dish. Season with salt, pepper, lemon juice, and paprika.
8. Bake for 18–22 minutes, or until salmon is cooked through and flakes easily.
9. Let rest for a few minutes before serving.

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Notes

• Add sun-dried tomatoes or artichoke hearts for variation.
• Swap feta with goat cheese or cream cheese for a different texture.
• Top with breadcrumbs or chopped nuts before baking for extra crunch.
• Use foil to grill if preferred, to prevent filling from spilling.
• Prep ahead and refrigerate until ready to bake.

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Nutrition

• Serving Size: 1 stuffed fillet
• Calories: 340
• Sugar: 1g
• Sodium: 430mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 85mg