This Stuffed Salmon With Spinach & Feta turns simple salmon fillets into an impressive dinner filled with creamy feta, wilted spinach, Parmesan, and roasted red peppers. Italian seasoning, paprika, and a touch of cayenne add warmth while allowing the rich salmon to remain the star.
Despite its elegant appearance, this spinach stuffed salmon is surprisingly simple to prepare and bakes in about 15 minutes.
Why You’ll Love This Recipe
This recipe delivers plenty of flavor with minimal preparation. The rich, flaky salmon pairs beautifully with tangy feta and Parmesan, while spinach and roasted red peppers add freshness, color, and texture.
It is also an easy way to make an everyday salmon dinner feel special. Creating the pockets takes only a few minutes, and there is no complicated sauce or lengthy cooking process.
The filling can be adjusted to suit the family, too. Reduce the cayenne for a mild version, use smoked paprika for deeper flavor, or add extra spinach for a more vegetable-forward filling.
Ingredients
- 4 (6-ounce) salmon fillets, about 170 g each
- 2 tablespoons olive oil, divided
- 3 cups packed baby spinach
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika, regular or smoked
- Pinch of cayenne pepper
- 5.3 ounces (150 g) feta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup jarred roasted red peppers, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet, skin-side down.
- Using a sharp knife, carefully cut a pocket lengthwise through the center of each salmon fillet. Do not cut completely through the bottom or ends of the fish.
- Brush the salmon with 1 tablespoon olive oil. Season lightly with salt and freshly ground black pepper, then set aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the baby spinach, Italian seasoning, paprika, cayenne, and a small amount of salt and pepper.
- Sauté for about 2–3 minutes, stirring frequently, until the spinach has wilted.
- Turn off the heat. Add the chopped roasted red peppers, crumbled feta, and Parmesan.
- Stir and gently mash the feta into the spinach mixture until the filling begins to hold together.
- Divide the spinach and feta mixture evenly among the four salmon fillets, carefully spooning it into each pocket. Some filling can remain visible above the salmon.
- Bake the Stuffed Salmon With Spinach & Feta for 12–17 minutes, depending on the thickness of the fillets.
- For food safety, cook the salmon to an internal temperature of 145°F (63°C), measured in the thickest part.
- Remove from the oven and serve hot.
Tips & Tricks
Choose thick, relatively long salmon fillets whenever possible. They are easier to cut into pockets and provide more room for the spinach feta filling.
Use a very sharp knife and make the pocket slowly. Keep the bottom and ends intact so the filling stays inside during baking.
Drain the roasted red peppers thoroughly before chopping them. Too much liquid can make the cheese filling watery.
Feta is naturally salty, as is Parmesan, so season the spinach and salmon conservatively before adding more salt.
Do not overcook the salmon. Cooking time varies considerably according to fillet thickness, so an instant-read thermometer is more reliable than timing alone.
Smoked paprika gives this feta stuffed salmon a slightly deeper, smoky flavor, while regular paprika keeps the flavor milder.
For halal-friendly preparation, check that the feta, Parmesan, roasted peppers, and seasonings are halal-suitable. If strict certification is important, choose cheeses made with suitable microbial or halal-certified enzymes.
Details
- Prep Time: 15 minutes
- Cook Time: 12–17 minutes
- Total Time: About 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly when made with halal-suitable cheeses and packaged ingredients; pescatarian; naturally gluten-free when all packaged ingredients are certified gluten-free
Notes
Baby spinach works especially well because it wilts quickly and has a mild flavor. Regular spinach can also be used if the stems are removed and the leaves are roughly chopped.
For additional freshness, serve the salmon with lemon wedges and squeeze fresh lemon juice over each portion just before eating.
Roasted red peppers can be omitted, although they provide sweetness and color that pair particularly well with feta and spinach.
Serve with roasted potatoes, rice, couscous, quinoa, asparagus, green beans, or a simple Mediterranean-style salad.
Nutrition
Approximate nutrition per serving:
- Calories: 510
- Protein: 43 g
- Carbohydrates: 5 g
- Fat: 35 g
Nutrition information is an estimate and will vary depending on the salmon, cheeses, oil, and serving size.
FAQ
How do you make Stuffed Salmon With Spinach & Feta?
Cut a pocket lengthwise into each salmon fillet, then prepare a filling with sautéed spinach, feta, Parmesan, roasted red peppers, and seasonings. Fill the salmon pockets and bake at 400°F until the fish is cooked through.
How do you cut salmon for stuffing?
Place the salmon skin-side down and carefully slice lengthwise through the thick center using a sharp knife. Leave the bottom and both ends attached to create a pocket rather than cutting the fillet into separate pieces.
Can I prepare spinach stuffed salmon ahead of time?
You can prepare the spinach feta filling ahead and refrigerate it separately. For best results, stuff the salmon closer to baking time and keep the fish properly refrigerated until ready to cook.
What goes well with feta stuffed salmon?
Roasted vegetables, asparagus, green beans, potatoes, rice, couscous, quinoa, and fresh salads all pair nicely with the rich salmon and tangy feta filling.
Can I use frozen spinach instead of fresh spinach?
Yes. Thaw the frozen spinach completely and squeeze out as much liquid as possible before combining it with the remaining filling ingredients. Excess water can make the stuffing soggy.
Can I make this stuffed salmon without Parmesan?
Yes. Simply omit the Parmesan and add a little extra feta if desired. Keep in mind that the final filling will have a slightly different texture and flavor.
Storage
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Refrigerate leftovers promptly after the meal.
Reheat gently in a covered baking dish at a low oven temperature until thoroughly heated. Avoid prolonged reheating because salmon can dry out quickly.
You can also microwave individual portions in short intervals at reduced power.
Freezing the cooked salmon is possible for up to 1–2 months, but the feta-spinach filling may become slightly softer after thawing. Thaw overnight in the refrigerator before reheating.
Similar Recipes
Stuffed Salmon With Spinach & Feta
Ingredients
- 4 6-ounce salmon fillets, about 170 g each
- 2 tablespoons olive oil divided
- 3 cups packed baby spinach
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika regular or smoked
- Pinch of cayenne pepper
- 5.3 ounces 150 g feta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup jarred roasted red peppers finely chopped
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet, skin-side down.
- Using a sharp knife, carefully cut a pocket lengthwise through the center of each salmon fillet. Do not cut completely through the bottom or ends of the fish.
- Brush the salmon with 1 tablespoon olive oil. Season lightly with salt and freshly ground black pepper, then set aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the baby spinach, Italian seasoning, paprika, cayenne, and a small amount of salt and pepper.
- Sauté for about 2–3 minutes, stirring frequently, until the spinach has wilted.
- Turn off the heat. Add the chopped roasted red peppers, crumbled feta, and Parmesan.
- Stir and gently mash the feta into the spinach mixture until the filling begins to hold together.
- Divide the spinach and feta mixture evenly among the four salmon fillets, carefully spooning it into each pocket. Some filling can remain visible above the salmon.
- Bake the Stuffed Salmon With Spinach & Feta for 12–17 minutes, depending on the thickness of the fillets.
- For food safety, cook the salmon to an internal temperature of 145°F (63°C), measured in the thickest part.
- Remove from the oven and serve hot.
Notes
Conclusion
This Stuffed Salmon With Spinach & Feta combines flaky salmon with a creamy, savory filling of spinach, feta, Parmesan, roasted red peppers, and Mediterranean-inspired seasonings.
It looks impressive enough for entertaining while remaining quick enough for a weeknight dinner. Pair it with vegetables, potatoes, or grains for a colorful and satisfying meal.