Description
Stuffed Salmon with Spinach & Feta is a Mediterranean-inspired dish that features juicy salmon fillets filled with a delicious mixture of sautéed spinach, tangy feta cheese, parmesan, and roasted red peppers. This recipe combines flavorful herbs and spices to create a hearty yet healthy meal that cooks quickly in the oven, perfect for a nutritious weeknight dinner or a special occasion.
Ingredients
Scale
Salmon and Seasoning
- 4 pieces Salmon fillets (6-ounce each)
- Salt & Pepper to taste
- 2 Tbsp Olive Oil
Stuffing
- 3 cups Baby Spinach (packed)
- 1 tsp Italian Seasoning
- 1/2 tsp Paprika
- A pinch Cayenne Pepper (optional)
- 5.3 oz Feta Cheese (crumbled)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1/4 cup Jarred Roasted Red Peppers (chopped)
Instructions
- Preparation: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the Salmon: Carefully slice each salmon fillet lengthwise to create a pocket where the stuffing will go. Brush each fillet with 1 tablespoon of olive oil, then season generously with salt and pepper on both sides.
- Sauté the Spinach: Heat the remaining olive oil in a pan over medium heat. Add the baby spinach, Italian seasoning, paprika, and cayenne pepper (if using). Cook for about 2 minutes until the spinach is wilted and tender.
- Make the Filling: Remove the pan from heat. Stir in the chopped roasted red peppers, crumbled feta cheese, and grated parmesan into the sautéed spinach mixture, blending all flavors together.
- Stuff the Salmon: Evenly fill each salmon pocket with the spinach and cheese mixture, ensuring each fillet is generously stuffed.
- Bake: Place the stuffed salmon on the prepared baking sheet and bake in the preheated oven for 12-17 minutes, or until the salmon is opaque and flakes easily with a fork.
- Serve: Remove from oven and serve hot, enjoying the combination of rich salmon with the flavorful Mediterranean stuffing.
Notes
- For extra flavor, you can add a squeeze of fresh lemon juice over the salmon before serving.
- If you prefer less spice, omit the cayenne pepper.
- Make sure not to overstuff the salmon pockets to prevent filling from spilling during baking.
- Fresh spinach can be substituted with frozen spinach that’s been thoroughly drained.
- This dish pairs well with a side of roasted vegetables or a light quinoa salad.
