Stuffed Salmon With Spinach and Feta

If Stuffed Salmon With Spinach and Feta sounds like something you’d order at a cute little restaurant and pay way too much for… good news: you can absolutely make it at home, in real-life clothes, on a weeknight, without crying into a pile of dishes.

This recipe is one of my favorite “I want dinner to feel fancy, but I also want to sit down” meals. It’s cozy, flavorful, and honestly? Your kitchen will smell like a warm hug with a side of “wow, who cooked?” (Spoiler: you did.)

Why You’ll Love This Stuffed Salmon With Spinach and Feta

• Big flavor, low effort: The oven does the heavy lifting while you whip up a quick filling.
• Restaurant vibes at home: Spinach, feta, and roasted red peppers make salmon feel extra.
• Great for busy nights: Minimal prep, no complicated steps, and it’s ready fast.
• Picky-eater friendly: It’s cheesy, savory, and not “too healthy” tasting (you know what I mean).

Ingredients You’ll Need

Here’s what’s going into this cozy little salmon situation:

• 4 x 6-ounce pieces of salmon (about 170g each; longer pieces work best)
• 2 Tbsp olive oil, divided
• 3 cups baby spinach, packed
• 1 tsp Italian seasoning
• 1/2 tsp paprika (regular or smoked)
• Pinch of cayenne pepper
• 5.3 oz block feta cheese (about 150g)
• 1/4 cup parmesan, freshly grated (Parmigiano-Reggiano is lovely)
• 1/4 cup jarred roasted red peppers, chopped small (about 1/4-inch pieces)
• Salt + pepper, to taste

How to Make Stuffed Salmon With Spinach and Feta

1) Prep the oven and salmon

1. Preheat your oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Place the salmon skin-side down on the sheet.

2) Cut the pocket (the “stuff me” moment)

Using a sharp knife, slice down the middle of each salmon piece lengthwise to create a pocket.

• Don’t cut all the way through—leave the flesh attached at the bottom and at both ends.
• Think of it like making a little salmon “canoe,” not two separate filets.

Brush the salmon with 1 Tbsp olive oil, then season with salt and pepper. Set aside.

3) Sauté the spinach filling

1. Heat the remaining 1 Tbsp olive oil in a large pan over medium heat.
2. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper.
3. Sauté for a couple minutes until the spinach is wilted.

4) Add the cheesy goodness

Turn off the heat. Add:

• chopped roasted red peppers
• feta
• parmesan

Stir well, and gently press/mash the feta so it softens and everything sticks together. You’re aiming for a filling that’s creamy and scoopable—not perfectly smooth, just nicely “together.”

5) Stuff the salmon

Spoon the spinach-feta mixture into each salmon pocket. Divide it evenly so every piece gets a fair share of the good stuff. (No salmon left behind.)

6) Bake

Bake for 12–17 minutes, depending on thickness and how done you like your salmon.

• Thicker pieces = closer to 17
• Medium thickness = usually around 13–15

Remove from the oven and serve hot!

Tips for the Best Results (No Stress Allowed)

• Use longer salmon pieces if you can. They’re easier to slice and stuff without falling apart.
• Don’t overcook it. Salmon goes from “juicy” to “why is it dry?” faster than my kids can sense I sat down.
• Smoked paprika = extra cozy. Regular paprika works, but smoked gives that subtle “wait, what is that amazing flavor?” moment.
• If the filling looks too thick… congratulations, you just made extra comfort. Add a tiny splash of olive oil and stir if you want it looser.
• Forgot to chop the roasted red peppers small? No judgment. Just chop them a bit more next time. Your salmon will survive.

A Little Story From My Kitchen

This Stuffed Salmon With Spinach and Feta saved me during one of those weeks where the calendar looked like a game of Tetris… and I was losing. I wanted something comforting and nourishing, but I did not have the energy for a complicated dinner.

I threw this together, and when it came out of the oven all golden and melty, it felt like I’d pulled off something impressive—without actually doing anything impressive. That’s my favorite kind of cooking.

FAQs About Stuffed Salmon With Spinach and Feta

Your New Weeknight “Fancy” Favorite

If you’ve been craving a dinner that feels special but fits into real life, Stuffed Salmon With Spinach and Feta is it. It’s warm, cheesy, a little smoky, and somehow makes an ordinary evening feel like you’ve got your act together—even if the laundry says otherwise.

Make it once, and I have a feeling it’ll land in your regular rotation… right next to all the other “I can’t believe this was so easy” favorites.

Keep the Cozy Vibes Going (More Easy Favorites)

• If you loved the cheesy, Mediterranean-style flavors in this dinner, you’ll probably want to try Mediterranean quesadillas for a quick “pantry-to-plate” lunch
• Want a simple side that feels a little fancy (but takes barely any effort)? Pair your next meal with garlic parmesan roasted Brussels sprouts that come out crispy and golden
• If you’re in the mood for another salmon night with a bolder, slightly sweet kick, don’t miss cajun brown sugar salmon that tastes like a restaurant splurge
• And for those “I need dinner to basically cook itself” evenings, bookmark slow cooker whole chicken for a cozy, low-stress meal (plus leftovers!)

If you make this Stuffed Salmon With Spinach and Feta, I’d love to hear how it turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other readers know it’s a keeper!

Stuffed Salmon With Spinach and Feta

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• Author: Mounia
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Stuffed Salmon With Spinach and Feta is a cozy yet impressive dinner made with tender baked salmon filled with creamy feta, spinach, parmesan, and roasted red peppers. Perfect for busy weeknights or a simple special meal.

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Ingredients

Scale 1x2x3x

• 4 (6-ounce) salmon fillets, skin-on

• 2 tablespoons olive oil, divided

• 3 cups baby spinach, packed

• 1 teaspoon Italian seasoning

• ½ teaspoon paprika (regular or smoked)

• Pinch of cayenne pepper

• 5.3 ounces feta cheese, crumbled

• ¼ cup freshly grated parmesan cheese

• ¼ cup jarred roasted red peppers, finely chopped

• Salt and black pepper, to taste

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Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Place salmon fillets skin-side down.

2. Carefully slice a pocket lengthwise into each salmon fillet without cutting all the way through.

3. Brush salmon with 1 tablespoon olive oil and season with salt and pepper.

4. Heat remaining olive oil in a skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Cook until spinach is wilted.

5. Remove from heat and stir in feta, parmesan, and roasted red peppers until combined.

6. Spoon the spinach-feta mixture evenly into each salmon pocket.

7. Bake for 12–17 minutes, depending on thickness, until salmon is cooked through.

8. Serve hot with lemon wedges if desired.

Notes

Longer salmon fillets are easier to stuff.

Smoked paprika adds extra depth of flavor.

Avoid overbaking to keep the salmon juicy.

Great served with rice, salad, or roasted vegetables.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed salmon fillet
• Calories: 430 kcal
• Sugar: 2 g
• Sodium: 620 mg
• Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 38 g
• Cholesterol: 95 mg