Looking for a dinner that feels elegant but is surprisingly simple to make? This spinach and feta stuffed salmon checks all the boxes. Juicy salmon fillets are filled with a Mediterranean-inspired mixture of spinach, roasted red peppers, feta, and Parmesan, then baked to perfection. It looks gourmet, but it’s ready in just 30 minutes—perfect for both a special occasion and a quick weeknight dinner.
Why You’ll Love This Recipe
- Impressive but effortless – Looks restaurant-worthy, but the prep is easy.
- Wholesome and balanced – Packed with protein, healthy fats, and veggies.
- Bursting with flavor – Creamy feta, savory Parmesan, and sweet roasted peppers in every bite.
- Ready in 30 minutes – Quick enough for busy nights.
Ingredients & Substitutions
- Salmon – Fresh fillets work best (about 6 oz each). Ask for evenly shaped pieces, ideally longer cuts that are easier to stuff.
- Spinach – Baby spinach cooks down quickly and blends smoothly into the filling.
- Feta cheese – Choose a block of feta stored in brine for the best flavor and creaminess.
- Parmesan – Freshly grated Parmesan adds richness (optional, but highly recommended).
- Roasted red peppers – Sweet and smoky; swap with sun-dried tomatoes if you prefer.
- Seasonings – Italian seasoning, paprika (regular or smoked), and a pinch of cayenne for subtle heat.
- Olive oil, salt, and pepper – For sautéing and seasoning.
Step-by-Step Instructions
Step 1 – Prep the salmon
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. With a sharp knife, slice a pocket down the center of each salmon fillet, being careful not to cut all the way through. Brush with olive oil and season with salt and pepper.
Step 2 – Cook the spinach mixture
In a skillet, heat olive oil over medium. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until the spinach wilts (just 2–3 minutes).
Step 3 – Make the stuffing
Remove from heat and stir in roasted red peppers, crumbled feta, and grated Parmesan. Press down on the feta as you stir to help it soften and bind with the spinach.
Step 4 – Stuff the salmon
Spoon the mixture evenly into each salmon fillet pocket.
Step 5 – Bake
Bake salmon for 12–17 minutes, depending on thickness, until the flesh turns opaque and flakes easily with a fork.
Serving Suggestions
This stuffed salmon pairs beautifully with grains or light sides:
- Quinoa, farro, couscous, or brown rice
- Garlic butter pasta, orzo, or herbed couscous
- Roasted or mashed potatoes
- A crisp side salad or roasted seasonal vegetables
Tips for Success
- Use fresh salmon when possible—it gives the best texture.
- Check doneness by cutting into the thickest part of the fillet; it should be opaque, not translucent.
- Swap roasted red peppers for sun-dried tomatoes for a different flavor twist.
- Leftovers keep in the fridge for up to 3 days (best reheated gently in the oven).
Nutrition Highlights
Salmon is rich in protein (34g per 6-oz fillet), heart-healthy omega-3 fatty acids, and essential vitamins and minerals like B12, niacin, potassium, and selenium. Spinach adds fiber, antioxidants, and iron, making this meal both nourishing and delicious.
Recipe Card
Spinach & Feta Stuffed Salmon
Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Serves: 4
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 Tbsp olive oil, divided
- 3 cups baby spinach
- 1 tsp Italian seasoning
- ½ tsp paprika (regular or smoked)
- Pinch of cayenne pepper
- 150g block of feta cheese (about 5.3 oz)
- ¼ cup freshly grated Parmesan
- ¼ cup roasted red peppers, diced
- Salt & pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Cut a lengthwise slit in each salmon fillet to form a pocket. Brush with 1 Tbsp olive oil, season with salt and pepper.
- Heat remaining oil in a skillet over medium. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until wilted.
- Stir in roasted peppers, feta, and Parmesan until combined.
- Stuff the mixture into each salmon pocket.
- Bake for 12–17 minutes, or until salmon is opaque and flakes easily. Serve hot.