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.
Ingredients
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
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper. Place salmon fillets skin-side down.
Carefully slice a pocket lengthwise into each salmon fillet without cutting all the way through.
Brush salmon with 1 tablespoon olive oil and season with salt and pepper.
Heat remaining olive oil in a skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Cook until spinach is wilted.
Remove from heat and stir in feta, parmesan, and roasted red peppers until combined.
Spoon the spinach-feta mixture evenly into each salmon pocket.
Bake for 12–17 minutes, depending on thickness, until salmon is cooked through.
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