Heavenly Baked Stuffed Salmon with Spinach and Feta Recipe

Swimming with flavor, this baked stuffed salmon promises a culinary adventure that’ll make your taste buds dance.

Mediterranean ingredients weave magic into every delectable bite.

Feta’s tangy essence mingles beautifully with tender salmon and fresh spinach.

Delicate fish becomes a canvas for vibrant, creamy cheese and emerald greens.

Simple ingredients combine to create an elegant meal that feels restaurant-worthy yet effortless to prepare.

Nutritious and indulgent, this dish brings sophistication to your dinner table without complicated techniques.

Let you explore a recipe that turns an ordinary evening into a gourmet experience.

What’s Delicious About Baked Stuffed Salmon

• Elevate Home Cooking: Gourmet restaurant-quality dish that transforms ordinary salmon into an extraordinary meal right in your kitchen.
• Quick Weeknight Winner: Prepare this elegant recipe in under 30 minutes, making it perfect for busy professionals seeking delicious yet fast dinner solutions.
• Nutrient-Packed Powerhouse: Combines protein-rich salmon with antioxidant-loaded spinach and calcium-dense feta, delivering a balanced and healthy meal that supports overall wellness.
• Customizable Culinary Adventure: Easily adapt the filling by swapping feta with goat cheese or adding herbs like dill or basil to match personal taste preferences and dietary needs.

Baked Stuffed Salmon Ingredient Set

• Salmon Fillets: The star of the dish, fresh salmon provides a rich and buttery base for the stuffing.
• Important to choose fresh, high-quality salmon with firm flesh and no strong fishy smell.

• Spinach, Feta Cheese: A classic Mediterranean combination that adds tangy and earthy flavors to the salmon.
• Fresh spinach offers vibrant green color and nutrient-packed goodness.
• Feta cheese brings a salty and creamy texture to the stuffing.
• Cream Cheese: Helps bind the filling and creates a smooth, rich consistency.

• Garlic: Adds depth and aromatic flavor to the filling.
• Lemon Zest: Provides bright, citrusy notes that complement the rich salmon.
• Salt, Pepper, Paprika: Essential seasonings that enhance the overall taste of the dish.
• Fresh Lemon Juice: Adds a final bright, acidic touch to the baked salmon.

• Olive Oil: Used for sautéing garlic and spinach, adding a subtle fruity flavor.
• Parchment Paper: Ensures easy cleanup and prevents the salmon from sticking to the baking sheet.

Baked Stuffed Salmon with Spinach Steps

Step 1: Fire Up the Oven

Crank the oven to a toasty 375°F.

Line a baking sheet with parchment paper for easy cleanup.

Step 2: Whip Up the Magical Filling

Grab a skillet and drizzle in olive oil.

Toss in minced garlic and let it dance for a minute.

Add spinach and watch it soften and shrink.

• Crumbled feta
• Cream cheese
• Lemon zest
• Salt
• Black pepper

Let the mixture cool down a bit.

Step 3: Prepare the Fish Canvas

Take your salmon fillets and gently slice a hidden pocket along the side.

Be careful not to cut completely through.

• Salt
• Black pepper
• Paprika

Step 4: Stuff with Deliciousness

Carefully spoon the spinach-feta mixture into each salmon pocket.

Press the edges gently to seal in all the goodness.

Step 5: Bake to Perfection

Place the stuffed salmon on the prepared baking sheet.

Squeeze fresh lemon juice over the top for a bright burst of flavor.

Slide into the oven and bake for 18-22 minutes until the salmon flakes easily with a fork.

Step 6: Plate and Enjoy

Serve immediately alongside roasted veggies, fluffy rice, or a crisp salad.

Dinner is served!

Baking Tips for Stuffed Salmon with Spinach and Feta

• Experiment with different cheeses like goat cheese or ricotta for unique flavor profiles. Swap spinach for kale or Swiss chard to keep the nutrient-rich base.
• Fill salmon pockets gently to avoid tearing the fish. Use a spoon to carefully distribute the mixture without applying too much pressure.
• Check salmon's internal temperature reaches 145°F with a meat thermometer. Avoid overcooking by removing from oven when fish just turns opaque and flakes easily.
• Use a sharp, thin-bladed knife to create clean pockets without piercing through salmon's bottom or top. Hold the fillet steady and slice horizontally with smooth, controlled movements.
• Sprinkle fresh herbs like dill or parsley over the finished dish. Add a drizzle of lemon-infused olive oil for an extra burst of citrusy brightness before serving.

Baked Salmon with Spinach – Keep It Tender After Storing

• Store leftover salmon in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3 days to maintain freshness and prevent bacterial growth.
• Reheat salmon on medium power for 30-45 seconds. Check internal temperature reaches 145°F to ensure safe consumption. Add a splash of water to prevent drying out.
• Preheat oven to 275°F. Place salmon in a covered baking dish with a tablespoon of water. Warm for 10-12 minutes until heated through, preserving moisture and texture.
• Reheat salmon only once to maintain quality and prevent potential foodborne illness. Discard any salmon left at room temperature for more than 2 hours.

Best Sides for Stuffed Salmon

• Pair with Crisp White Wine: Select a zesty sauvignon blanc or pinot grigio that cuts through the rich, creamy salmon filling and complements the tangy feta cheese.
• Match with Mediterranean Salad: Create a light Greek-style salad with cucumber, tomatoes, red onion, and a lemon-oregano vinaigrette to echo the salmon's Mediterranean flavors.
• Complement with Herbed Quinoa: Prepare quinoa mixed with fresh dill, parsley, and a touch of lemon zest to provide a light, nutritious base that enhances the salmon's delicate texture.
• Serve with Chilled Cucumber Tzatziki: Whip up a cool, refreshing tzatziki sauce that adds a creamy, herbal contrast to the warm, stuffed salmon and provides a classic Mediterranean touch.

Stuffed Salmon – Try These New Takes

• Mediterranean Seafood Swap: Replace salmon with white fish like cod or halibut, keeping the same spinach and feta stuffing for a lighter protein option.
• Dairy-Free Delight: Substitute feta with nutritional yeast and dairy-free cream cheese for those avoiding dairy, maintaining the same flavor profile and creamy texture.
• Keto-Friendly Version: Use full-fat cream cheese, increase the cheese quantity, and serve with roasted low-carb vegetables like zucchini or cauliflower instead of rice.
• Vegetarian Alternative: Swap salmon for large portobello mushrooms or thick eggplant slices, stuffing them with the same spinach and feta mixture, then baking until tender.

FAQs

• Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach completely, then squeeze out excess moisture before mixing with other filling ingredients to prevent a watery stuffing.

• How do I know if the salmon is fully cooked?

Check that the internal temperature reaches 145°F using a meat thermometer, or when the fish flakes easily with a fork and appears opaque throughout.

• What type of salmon works best for this recipe?

Choose fresh salmon fillets with similar thickness, such as wild-caught sockeye or king salmon, to ensure even cooking and consistent texture.

• Is it difficult to create the pocket in the salmon fillet?

Use a sharp knife and cut horizontally into the thickest part of the fillet, keeping the knife parallel to the cutting board, and avoid cutting completely through the fish.

Baked Stuffed Salmon with Spinach and Feta Recipe

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4.5 from 34 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Succulent baked stuffed salmon with spinach and feta brings Mediterranean flavors to your dinner table. Creamy feta and tender spinach create a delightful filling that elevates this elegant seafood dish for you to savor.

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Ingredients

Scale 1x2x3x

Protein

• 4 salmon fillets (about 6 ounces/170 grams each)

Filling Ingredients

• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons cream cheese, softened
• 2 cloves garlic, minced

Seasoning and Finishing Ingredients

• 1 tablespoon olive oil
• 1/2 teaspoon lemon zest
• Juice of 1/2 lemon
• Salt and pepper, to taste
• Paprika (optional, for garnish)

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Instructions

1. Prepare a cozy baking environment by warming the oven to 375°F (190°C) and layering a baking sheet with parchment paper for a mess-free cooking experience.
2. Craft a vibrant filling by gently heating olive oil and releasing garlic’s aromatic essence. Introduce spinach, allowing it to wilt and surrender its bright green color. Remove from heat and fold in creamy feta, velvety cream cheese, zesty lemon zest, and a whisper of salt and pepper. Let the mixture rest and meld its flavors.
3. Transform the salmon fillets into culinary canvases by delicately slicing a pocket along their length, maintaining structural integrity. Enhance the fish with a harmonious blend of seasoning – salt, pepper, and a sprinkle of warm paprika.
4. Carefully spoon the prepared spinach and feta mixture into the salmon’s hidden pocket, ensuring an even distribution. Gently seal the edges, creating a beautiful parcel of flavor.
5. Arrange the stuffed salmon on the prepared baking sheet and anoint with fresh lemon juice. Allow the fish to bake for 18-22 minutes, watching for a perfect golden hue and a delicate flakiness that signals complete cooking.
6. Present the salmon immediately, accompanied by roasted vegetables, fluffy rice, or a crisp salad to complement its rich, Mediterranean-inspired profile.

Notes

• Check salmon thickness carefully when creating the pocket to ensure even cooking and prevent tearing during stuffing process.
• Use fresh baby spinach for a more delicate texture and vibrant green color that enhances the overall dish presentation.
• Drain excess moisture from spinach after wilting to prevent soggy filling and maintain a creamy, compact texture.
• For gluten-free and low-carb variations, replace cream cheese with Greek yogurt or dairy-free alternatives to accommodate different dietary needs.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 75 mg