Name: Spinach and Feta Stuffed Salmon Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Mediterranean
Ingredients: 2 salmon fillets; 1 cup fresh spinach; 1/2 cup crumbled feta cheese; 1 clove garlic, minced; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon lemon juice (optional)

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Introduction

This Spinach and Feta Stuffed Salmon is a flavorful and elegant dish that’s simple enough for a weeknight dinner yet special enough for guests. Combining tender salmon with savory spinach and tangy feta, it’s a delicious way to enjoy a healthy meal.

Two thick pieces of cooked salmon with a slightly crispy orange-golden crust sit on a flat surface with a white marbled texture. Each salmon piece is stuffed with dark green cooked spinach layers in the middle that add a leafy texture. On top of and inside the salmon, there are scattered small chunks of white crumbly cheese, adding a rough texture contrast. The salmon shows some specks of seasoning and oil around it, giving a glossy and flavorful look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 salmon fillets
1 cup fresh spinach
1/2 cup crumbled feta cheese
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice (optional)

Instructions

Step 1: Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully slice a horizontal pocket into the thickest part of each fillet, creating space for the filling.
Step 2: Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 3: Add the fresh spinach to the pan and cook until wilted, stirring occasionally. Remove from heat and allow to cool slightly.
Step 4: In a bowl, combine the cooked spinach and crumbled feta cheese. Mix well to create the stuffing.
Step 5: Stuff each salmon fillet’s pocket generously with the spinach and feta mixture.
Step 6: Preheat your oven to 375°F (190°C). Place the stuffed salmon fillets on a baking sheet lined with parchment paper or foil.
Step 7: Drizzle the fillets with olive oil and season with salt and black pepper.
Step 8: Bake in the preheated oven for 15–18 minutes, or until the salmon flakes easily with a fork.
Step 9: (Optional) Squeeze fresh lemon juice over the salmon before serving to add a bright, fresh flavor.

Tips & Variations

For extra flavor, add chopped sun-dried tomatoes or olives to the spinach and feta stuffing.
If you prefer a milder taste, substitute the feta cheese with cream cheese or goat cheese.
Use skin-on salmon fillets for easier handling and additional crispiness if you pan-sear before baking.
Make sure not to overstuff the salmon pockets to prevent them from splitting during cooking.

Storage

Store any leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven at low temperature to keep the salmon moist. It’s best enjoyed fresh for optimal texture and flavor.

How to Serve

This image shows two cooked salmon fillets, each with three layers: the top layer is a golden brown, slightly crispy salmon skin with seasoning visible, the middle layer is soft pink cooked salmon flesh with a tender texture, and the bottom layer is a mix of cooked dark green spinach and white crumbly feta cheese, all sitting on a piece of parchment paper over a white marbled surface. The fillets look juicy with some oil or butter glistening around them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can stuff the salmon fillets a few hours ahead and keep them refrigerated until ready to bake. Just cover them tightly to prevent drying out.

What can I serve with stuffed salmon?

This dish pairs well with a light salad, steamed vegetables, or roasted potatoes for a well-rounded meal.