Stuffed Salmon With Spinach Feta

Stuffed salmon with spinach and feta is my secret weapon for impressing guests on busy weeknights. Tender salmon holds a creamy filling packed with leafy greens roasted peppers and two cheeses. It feels restaurant special but is beautifully fuss free and on the table fast.

I first made this for a friend’s birthday dinner and it was the highlight of the night. Now I turn to it anytime I need a showstopper dish that does not stress me out.

Ingredients

• Salmon fillets: Fresh and long fillets are easier to stuff and hold the filling best I always ask for even cuts at the fish counter
• Olive oil: Adds richness and helps keep everything moist Choose extra virgin for the best taste
• Baby spinach: Packs vitamins and a mild leafy flavor Look for fresh crisp leaves with no wilting
• Italian seasoning: Infuses earthy herbal notes If you cannot find a blend use equal parts dried oregano basil and thyme
• Paprika: Lends subtle sweetness or smokiness Smoked paprika deepens the flavor but regular shines too
• Cayenne pepper: Just a pinch gives a hint of heat Adjust based on your spice preference
• Feta cheese: Creamy and tangy sheep’s milk feta in brine is my pick It softens beautifully for stuffing
• Parmesan cheese: Fresh parmigiano reggiano offers nutty depth Always grate it yourself for boldest flavor
• Jarred roasted red peppers: Sweet and vivid They add a welcome pop in the filling Opt for peppers packed in brine for extra tenderness
• Salt and pepper: Brings everything together And fresh ground is worth it

Step-by-Step Instructions

Prepare the Salmon:

Place salmon fillets skin side down on a parchment lined baking sheet Slice a pocket down the middle lengthwise leaving the ends and bottom intact This creates space for the stuffing without splitting the fish apart

Season the Fillets:

Brush each fillet with a little olive oil Sprinkle with salt and pepper to highlight the natural flavor of the fish Set aside while preparing the filling

Cook the Spinach Mixture:

Heat remaining olive oil in a large pan Add baby spinach Italian seasoning paprika and cayenne Cook gently until the spinach wilts stirring occasionally to coat the leaves and bloom the spices

Mix in Cheese and Peppers:

Remove pan from heat Fold in chopped roasted red peppers feta and parmesan Press the feta with your spoon so it breaks up and softens Blend everything well until it is cohesive and just cool enough to handle

Stuff the Salmon:

Fill each salmon pocket generously with the warm spinach mixture Use a spoon to gently tuck the filling inside spreading it as evenly as possible

Bake:

Transfer the stuffed salmon to the oven Bake at four hundred degrees until the salmon turns opaque and flakes easily The typical cook time is between twelve and seventeen minutes depending on thickness Check at twelve minutes and add time if needed

Serve:

Plate the salmon while still hot Spoon over any extra filling from the pan Enjoy with your favorite sides immediately

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Feta is my standout ingredient Every time I crumble it into the warm spinach filling its briny creaminess makes the whole dish taste special My dad could not get enough of it the first time he tried this recipe and now asks for it on every visit

Storage Tips

Store any leftover salmon in an airtight container in the fridge for up to three days Reheat gently in the oven or toaster oven to keep the texture nice Avoid microwaving for long periods since that can dry out the fish and cheese

Ingredient Substitutions

You can swap the roasted red peppers for sun dried tomatoes for a tangy twist If you are out of Italian seasoning a mix of dried oregano basil and thyme will do Goat cheese works in place of feta in a pinch and chopped kale stands in for spinach if needed

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Serving Suggestions

Serve the stuffed salmon with a grain like farro quinoa or brown rice for a balanced plate Roasted potatoes and a simple green salad are also great If you find pasta comforting toss orzo or couscous with olive oil fresh herbs and a sprinkle of parmesan for a Mediterranean feast

Cultural and Historical Context

Stuffed fish recipes are found all around the Mediterranean reflecting a love for simple nourishing ingredients Salmon though not native to the region pairs beautifully with classic Greek and Italian flavors like feta spinach and peppers This dish brings those sunny tastes to the everyday table

Recipe FAQs

→ How do I prevent the stuffing from falling out during baking?

Press the spinach-feta mixture firmly into the salmon slit and avoid overstuffing; the filling will set as it bakes.

→ Can I use frozen salmon?

Fresh salmon is best for texture, but thawed frozen fillets work. Pat dry to remove excess moisture before stuffing.

→ What can I substitute for roasted red peppers?

Sun-dried tomatoes or sautéed mushrooms can replace roasted red peppers for a similar flavor boost.

→ How do I know when salmon is cooked through?

The flesh should be opaque and flake easily with a fork. Avoid translucent, raw-looking centers for perfect doneness.

→ Are there any recommended side dishes?

Serve with cooked grains, light pastas, or roasted potatoes. A simple salad also pairs well for freshness.

→ How should leftovers be stored?

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently to preserve texture.