Stuffed Salmon With Spinach Feta (Print)

Salmon filled with spinach, feta, roasted peppers, and parmesan; baked in under 30 minutes for an easy main.

# Ingredients:

→ Salmon

01 - 4 pieces fresh salmon fillets, approximately 170 grams each, skin-on

→ Stuffing Mixture

02 - 3 cups baby spinach, packed (about 90 grams)
03 - 150 grams block feta cheese, crumbled
04 - 1/4 cup (25 grams) parmesan cheese, freshly grated
05 - 1/4 cup (40 grams) jarred roasted red peppers, diced into 6 mm pieces

→ Seasoning & Oil

06 - 2 tablespoons (30 ml) olive oil, divided
07 - 1 teaspoon Italian seasoning
08 - 1/2 teaspoon paprika (regular or smoked)
09 - Pinch cayenne pepper
10 - Salt, to taste
11 - Black pepper, to taste

# Steps:

01 - Preheat oven to 200°C. Line a baking tray with parchment paper and arrange salmon fillets skin-side down.
02 - Using a sharp knife, make a lengthwise incision through the center of each fillet, being careful not to cut all the way through. Ensure the ends and bottom remain intact to form a pocket.
03 - Brush fillets with 1 tablespoon of olive oil. Sprinkle with salt and black pepper. Reserve.
04 - Heat the remaining olive oil in a large sauté pan over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and black pepper. Sauté until spinach is wilted, about 2 minutes.
05 - Remove pan from heat. Add roasted red peppers, crumbled feta, and grated parmesan. Mix thoroughly, pressing down on the feta to soften and ensure the filling binds together.
06 - Using a spoon, fill each salmon pocket with an even amount of the spinach and cheese mixture, gently pressing the mixture into place.
07 - Bake stuffed salmon in the preheated oven for 12–17 minutes, depending on thickness and desired doneness. Salmon should appear opaque and flake easily with a fork.
08 - Remove from oven and serve immediately while hot.

# Notes:

01 - For best flavor and texture, use fresh (not previously frozen) salmon fillets. Leftovers may be refrigerated in an airtight container for up to 3 days.
02 - Feta stored in brine delivers optimal taste. Sun-dried tomatoes make an excellent substitute for roasted red peppers if preferred.
03 - To check doneness, cut into the thickest section; the fish should be opaque with a whitish-pink hue.
04 - If Italian seasoning is unavailable, substitute equal parts dried oregano, basil, and thyme.

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