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Spinach feta stuffed salmon showing flaky salmon and creamy cheese filling
Isaac blogger

Mediterranean Stuffed Salmon with Spinach & Feta

Tender baked salmon stuffed with a creamy spinach and feta filling, finished with Mediterranean flavors for an easy, elegant dinner ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Mediterranean-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets (about 6 oz each)
  • 2 tablespoons olive oil, divided
  • 3 cups baby spinach
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Pinch of cayenne pepper (optional)
  • 5 oz feta cheese, crumbled
  • ¼ cup grated Parmesan cheese
  • ¼ cup roasted red peppers, chopped
  • Salt and black pepper to taste
  • Lemon wedges (optional)

Method
 

  1. Before You Begin:
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Prepare Oven and Fish
  4. Preheat oven to 400°F (200°C) and line a baking sheet. Pat salmon dry and place on sheet.
  5. Cut Pockets
  6. Using a sharp knife, carefully cut a pocket lengthwise into each fillet without cutting all the way through.
  7. Season
  8. Brush salmon lightly with olive oil and season with salt and pepper.
  9. Cook Filling
  10. Heat remaining olive oil in a skillet over medium heat. Add spinach, Italian seasoning, paprika, and cayenne if using. Cook just until spinach wilts, then remove from heat.
  11. Mix Filling
  12. Stir feta, Parmesan, and roasted red peppers into spinach mixture until combined.
  13. Stuff
  14. Divide filling evenly among salmon fillets, pressing gently so it stays in place.
  15. Bake
  16. Bake for about 12–17 minutes, depending on thickness, until the salmon is opaque and flakes easily with a fork. The internal temperature should reach about 145°F (63°C) for safe doneness.

Notes

  • Use evenly thick fillets and wilt spinach to prevent excess moisture.
  • Avoid overstuffing and rest briefly after baking.
  • Refrigerate within 2 hours; store up to 3 days (do not freeze).
  • Reheat covered at low heat or in short microwave intervals until hot throughout.