Stuffed Salmon With Spinach & Feta (30 Minutes!)
As the sun begins to set and the air turns crisp, there’s something deeply comforting about retreating to the kitchen, where warm aromas can transform any space into a cozy haven. This Stuffed Salmon With Spinach & Feta is one of those delightful recipes that not only fills your home with tantalizing scents but also stirs the soul. It’s a dish I often whip up for quick weeknight dinners, serving it with a side of roasted vegetables or a simple salad. Deliciously creamy and packed with vibrant flavors, this cozy meal captures the essence of home cooking, making it a perfect choice for busy days when you still want to savor something special.
Let’s dive into this easy weeknight dinner that’s ready in just 30 minutes! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
Quick and Easy: Ready in just 30 minutes, making it a lifesaver for busy weeknights.
Creamy and Flavorful: The combination of spinach, feta, and roasted red peppers packs a punch of flavor in every bite.
Customizable: Feel free to add your favorite herbs or swap ingredients to suit your taste.
Healthy & Wholesome: Packed with nutrients, this salmon dish is both nutritious and satisfying.
Perfect for Entertaining: Easy enough for a weeknight yet elegant enough to impress friends and family.
What You’ll Need
Gather These Simple Ingredients:
- 4x 6-ounce pieces of salmon (approx. 170 grams 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)
- A pinch of cayenne pepper
- Approx. 5.3 ounce block of feta cheese (approx. 150 grams)
- 1/4 cup parmesan, freshly grated (I recommend parmigiano-reggiano)
- 1/4 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
- Salt + pepper, to taste
How to Make Stuffed Salmon With Spinach & Feta (30 Minutes!)
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place your salmon pieces onto the lined baking sheet, skin-side down.
Using a sharp knife, slice down the middle of each piece of salmon lengthwise. Be careful to keep the salmon flesh attached at the bottom and on either end so it can create a pocket for your filling.
Brush each piece of salmon with 1 Tbsp of olive oil and season generously with salt and pepper. Set aside.
In a large pan, heat the remaining 1 Tbsp of olive oil over medium heat. Once hot, add the baby spinach, Italian seasoning, paprika, cayenne, along with a pinch of salt and pepper. Sauté for a couple of minutes until the spinach is wilted.
Turn off the heat and then stir in the chopped roasted red peppers, feta cheese, and parmesan. Mix everything together, pressing down on the feta to soften it until the filling is cohesive.
Spoon the flavorful spinach-feta mixture generously into the cut sections of the salmon. Repeat until all your salmon pieces are beautifully filled.
Transfer the stuffed salmon to the oven and bake for about 12-17 minutes, depending on the thickness of your fish and your preferred level of doneness. Once baked, remove from the oven and serve hot!
Delicious Variations to Try
Mediterranean Twist: Add olives or sun-dried tomatoes for an extra layer of Mediterranean flavor.
Herb Infusion: Incorporate fresh herbs like dill or parsley into the filling for a refreshing twist.
Nutty Crunch: Top with lightly toasted pine nuts or walnuts for added texture.
Cheesy Goodness: Swap out feta with goat cheese for a tangy flavor profile that pairs beautifully with salmon.
Chef Emma’s Helpful Tips
Make-Ahead: You can prepare the filling a day in advance and store it in the fridge. Just fill the salmon when you’re ready to bake!
Ingredient Swaps: Don’t hesitate to use different greens, like kale or arugula, or even different cheeses based on what you have on hand.
Storage Suggestions: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the tender texture.
Nutrition Information per Serving
- Serving Size: 1 piece of stuffed salmon
- Calories: 380
- Carbohydrates: 6g
- Sugar: 1g
- Fat: 25g
- Protein: 32g
- Sodium: 700mg
Frequently Asked Questions
Can I make this ahead?
Yes! Prepare the filling a day in advance and store it in the fridge.
Can I use different ingredients?
Absolutely! Feel free to customize the filling with your favorite toppings and cheeses.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
How long does it last?
Enjoy the stuffed salmon within 2 days for the best flavor and freshness.
A Cozy Closing Note
There’s something undeniably heartwarming about bringing family and friends together around a delicious meal. This Stuffed Salmon With Spinach & Feta is not only nourishing but also a delight to serve and share. Save this recipe to your “Cozy Dinners” board so you’ll have it ready for those moments when you want to create something truly special! Happy cooking!
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Stuffed Salmon With Spinach & Feta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A creamy and flavorful dish featuring salmon stuffed with spinach, feta, and roasted red peppers, ready in just 30 minutes.
Ingredients
- 4 pieces (6-ounce each) salmon
- 2 Tbsp olive oil (divided)
- 3 cups baby spinach, packed
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- A pinch of cayenne pepper
- 5.3 ounces feta cheese, crumbled
- 1/4 cup freshly grated parmesan
- 1/4 cup jarred roasted red peppers, chopped
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon pieces onto the lined baking sheet, skin-side down.
- Slice down the middle of each piece of salmon lengthwise, keeping the flesh attached to create a pocket for the filling.
- Brush each piece of salmon with 1 Tbsp of olive oil and season with salt and pepper.
- Heat the remaining 1 Tbsp of olive oil in a large pan over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until the spinach is wilted.
- Stir in the roasted red peppers, feta cheese, and parmesan until the filling is cohesive.
- Spoon the spinach-feta mixture into the salmon pockets.
- Transfer the stuffed salmon to the oven and bake for 12-17 minutes, depending on thickness and desired doneness. Serve hot!
Notes
Make the filling a day in advance and store it in the fridge. Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 70mg
