Go Back
–+ servings
Baked Stuffed Salmon with Spinach and Feta

Baked Stuffed Salmon with Spinach and Feta: A Flavorful Treat

Baked Stuffed Salmon with Spinach and Feta is a quick, healthy, and customizable dish that transforms weeknight dinners into something special.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Resting Time 15 minutes
Total Time 47 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon fillets Choose skin-on for added flavor and texture.
  • 1 tablespoon Olive oil Essential for moisture and achieving that golden crust.
  • to taste Salt Key seasoning to enhance overall flavor.
  • to taste Black pepper Key seasoning to enhance overall flavor.
For the Filling
  • 1 cup Spinach Use fresh or thawed frozen spinach.
  • 1 teaspoon Italian seasoning Elevates flavor profile with aromatic qualities.
  • 1 teaspoon Paprika Provides a mild smokiness to the filling.
  • 1/4 teaspoon Cayenne pepper Adds heat that can be adjusted to taste.
  • 1 cup Feta cheese Offers creaminess and a tangy kick; crumble for easy mixing.
  • 1/2 cup Parmesan cheese Brings a nutty flavor and creamy texture to the mixture.
  • 1/2 cup Roasted red peppers Adds sweetness and a pop of color.
  • 1 teaspoon Garlic powder Enhances filling's overall flavor.

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Parchment paper
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. Pat the salmon fillets dry and lay them skin-side down on the prepared baking sheet. Cut a pocket into each fillet.
  3. In a skillet, heat olive oil, add spinach, Italian seasoning, paprika, cayenne, salt, and black pepper. Sauté for 2-3 minutes until spinach wilts.
  4. Stir in crumbled feta, grated Parmesan, roasted red peppers, and garlic powder. Allow filling to cool slightly.
  5. Brush salmon fillets with olive oil, season, and stuff each pocket with the spinach filling.
  6. Bake for 12-17 minutes until salmon flakes easily and reaches 145°F (63°C).

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 10gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Ensure to dry spinach thoroughly after cooking to prevent a soggy filling. Cut pockets gently to avoid leaking filling during baking.

Tried this recipe?

Let us know how it was!