Spinach Feta Stuffed Salmon: How to Make

#Jumptorecipecard

Hey everyone! Want to make a dinner that looks super fancy but is actually really easy? Let me tell you about this Mediterranean Stuffed Salmon. It’s a fantastic dish where yummy salmon fillets get stuffed with a tasty mix of spinach, feta cheese, and sweet roasted red peppers. Sounds good, right?

This isn’t just any salmon recipe; it’s like taking a trip to the sunny Mediterranean without leaving your kitchen! The salmon comes out perfectly flaky, and the creamy, tangy filling is just bursting with flavor.¹ It’s a healthy, protein-packed meal that’s ready in about 30 minutes.² Perfect for making any dinner feel a bit special, even on a busy weeknight! Trust me, you’re going to love how simple and delicious this Stuffed Salmon With Spinach & Feta is!

Why You’ll Love This Salmon Recipe

This dish is a real winner for so many reasons!

Looks Impressive, Super Easy: Seriously, it looks like you spent hours, but it’s quick to put together.
So Much Flavor: The combo of flaky salmon, salty feta, fresh spinach, and sweet peppers is amazing.
Healthy & Good for You: Salmon is packed with good stuff like omega-3s, and spinach adds vitamins.³ It’s naturally gluten-free too!
Quick Dinner: Ready in about 30 minutes – perfect for busy evenings.
Makes Salmon Exciting: A fun way to serve fish that even picky eaters might enjoy!

Ingredients You’ll Need

Let’s grab a few simple things to make this tasty meal.

Salmon Fillets: About 4 pieces, around 6 ounces each. Fresh works best if you can get it. We’ll cut a little pocket in them!
Baby Spinach: About 3 cups. It wilts down a lot.
Feta Cheese: About a 5-ounce block. Crumble it up for that salty, tangy goodness.
Roasted Red Peppers: From a jar is easiest! About ¼ cup, chopped up small. They add a nice sweet flavor and pretty color.
Parmesan Cheese: About ¼ cup, freshly grated if you can.⁴ It adds a yummy nutty taste.
Olive Oil: Just a couple of tablespoons for cooking.
Italian Seasoning: About 1 teaspoon. It’s a great mix of herbs like oregano and basil.
Seasonings: A little paprika (regular or smoked), a tiny pinch of cayenne pepper (if you like a tiny kick, otherwise skip it!), plus salt and black pepper to taste.

(Note: the full ingredient list with exact amounts is in the recipe card below!)

Let’s Get Cooking! (Easy Step-by-Step)

Making this Stuffed Salmon is easier than you think!

Get Ready:
- First, turn your oven on to 400°F (200°C).
- Line a baking sheet with parchment paper (this stops the salmon from sticking!).
- Place your salmon pieces on the baking sheet, skin-side down if they have skin.⁵
Cut Pockets in Salmon:
- Carefully, with a sharp knife, cut a slit lengthwise down the middle of each salmon piece. Think of making a little pocket.
- Don’t cut all the way through to the bottom or the ends. You want the filling to stay inside!
Oil & Season Salmon:
- Brush the salmon all over with about 1 tablespoon of olive oil.
- Sprinkle with a little salt and pepper. Set it aside for a moment.
Make the Yummy Filling:
- Heat the other tablespoon of olive oil in a large pan over medium heat.
- Add the spinach, Italian seasoning, paprika, cayenne (if using), and a little salt and pepper.
- Cook and stir just until the spinach wilts down, which only takes about 2 minutes. You don’t want it to get mushy.
- Take the pan off the heat. Now, stir in the chopped roasted red peppers, the crumbled feta cheese, and the grated Parmesan cheese.
- Mix and gently mash everything together with a spoon until it’s all combined and kind of sticks together.
Stuff the Salmon:
- Carefully spoon the spinach and feta mixture into the pocket you cut in each piece of salmon.⁶
- Try to divide the filling evenly among all the salmon pieces. Make it nice and full, but not overflowing everywhere.
Bake to Perfection:
- Place the stuffed salmon in your preheated oven.
- Bake for about 12 to 17 minutes. The exact time will depend on how thick your salmon is and how cooked you like it.
- The salmon is done when it easily flakes with a fork and changes color from bright pink to a lighter, opaque pink.

How to Know Your Salmon is Perfectly Cooked

You don’t want dry salmon! Here’s how to tell when it’s ready:

Color Change: It will turn from a darker, almost see-through pink to a lighter, solid pinkish-white.
Flakes Easily: Gently press the thickest part with a fork. If it flakes apart easily, it’s done!
Temperature (Optional): If you have a food thermometer, it should read 125°F to 135°F in the thickest part for medium-rare to medium. It will cook a tiny bit more after you take it out of the oven.

Serving Ideas for Your Stuffed Salmon

This Mediterranean Stuffed Salmon is so good, it doesn’t need much! But here are some ideas:

Roasted Potatoes: Crispy on the outside, fluffy on the inside – perfect!
Rice or Quinoa: A simple side of fluffy rice or healthy quinoa.
Simple Pasta: Orzo or couscous tossed with a little olive oil and herbs.
Fresh Salad: A green salad with a light lemon dressing is really nice.
Steamed Veggies: Asparagus or green beans are great choices.

Quick Tips for Awesome Salmon

Dry Your Salmon: Before you season it, pat the salmon fillets dry with a paper towel.⁷ This helps the oil and seasonings stick better.
Don’t Overcook! Salmon cooks fast. Keep an eye on it so it stays moist and flaky.
Fresh Lemon: A squeeze of fresh lemon juice over the salmon just before you serve it makes all the flavors pop!
Spinach Squeeze (If using frozen): If you ever use thawed frozen spinach instead of fresh, squeeze out all the extra water. This is super important so your filling isn’t soggy! (This recipe uses fresh, which is easier!)

Simple Swaps (Easy Variations)

Want to try something a little different?

No Roasted Red Peppers? You can use chopped sun-dried tomatoes (the kind packed in oil, drained well) instead for a tangy, chewy taste.⁸
Different Cheese? If you don’t have feta, crumbled goat cheese would also be yummy and tangy.
Herbs: No Italian seasoning? A mix of dried oregano and basil works great.

Storing Leftovers

If you have any Stuffed Salmon left (big “if”!), let it cool down and then store it in an airtight container in the fridge. It will be good for up to 2-3 days. You can enjoy it cold or gently reheat it in the oven or microwave.

Conclusion: Fancy Dinner, Made Easy!

And there you have it! This Stuffed Salmon With Spinach & Feta is such a fantastic way to enjoy fish. It looks like a special occasion meal, but it’s so quick and simple you can totally make it on a regular weeknight.

The flaky salmon with that creamy, savory Mediterranean filling is just so delicious and satisfying. It’s a healthy, protein-packed dinner that everyone will be impressed by. So go ahead, give this recipe a try – you’ll feel like a super chef!

(Printable Recipe Card Below)

Mediterranean Stuffed Salmon with Spinach & Feta Recipe Card

Yields: 4 Servings | Prep time: 10 minutes | Cook time: 12-17 minutes | Total time: Approx. 30 minutes

Category: Main Dish | Method: Baking | Cuisine: Mediterranean Inspired | Diet: Gluten-Free, Low-Carb Friendly⁹

DESCRIPTION

Impressive yet easy! Salmon fillets are stuffed with a delicious Mediterranean mix of spinach, feta cheese, and roasted red peppers, then baked until perfectly flaky. A quick, healthy, and flavorful dinner.

INGREDIENTS

(Scale: 1x)

4 Salmon Fillets (approx. 6 oz / 170g each, skin-on or off)
2 tbsp Olive Oil, divided
3 cups Baby Spinach, packed¹⁰
1 tsp Italian Seasoning
½ tsp Paprika¹¹
Pinch of Cayenne Pepper (optional)
5 oz Feta Cheese, crumbled (from a block is best)
¼ cup Grated Parmesan Cheese¹²
¼ cup Jarred Roasted Red Peppers, chopped small
Salt and Black Pepper, to taste
Fresh Lemon Wedges, for serving (optional)

INSTRUCTIONS

Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon on the sheet.
Cut Pocket: Carefully cut a lengthwise slit down the middle of each salmon fillet, not cutting all the way through, to create a pocket.
Season Salmon: Brush salmon with 1 tbsp olive oil. Season with salt and pepper.
Make Filling: Heat remaining 1 tbsp olive oil in a pan over medium heat. Add spinach, Italian seasoning, paprika, cayenne (if using), salt, and pepper. Sauté about 2 mins until spinach wilts. Remove from heat.
Combine Filling: Stir in roasted red peppers, feta, and Parmesan cheese into the spinach until well mixed.
Stuff Salmon: Carefully spoon the spinach-feta mixture evenly into the pocket of each salmon fillet.
Bake: Place in preheated oven. Bake for 12-17 minutes, or until salmon is cooked through (opaque and flakes easily).
Serve: Let rest a minute. Serve hot, with lemon wedges if desired.

NOTES

Use fresh salmon if possible. Pat it dry before seasoning.
Don’t overcook! Salmon is done when it flakes easily.¹³
Store leftovers in an airtight container in the fridge for up to 3 days.¹⁴
Great with roasted potatoes, rice, or a fresh salad.¹⁵

DID YOU MAKE THIS RECIPE?

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