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