Pin Elevate your dinner routine with this Simple Baked Stuffed Salmon. Featuring tender fillets filled with a savory blend of spinach, feta cheese, and roasted red peppers, this Mediterranean-inspired dish offers a sophisticated flavor profile that is surprisingly easy to prepare. Whether you are looking for a healthy weeknight meal or an elegant main course for guests, this recipe delivers perfectly flaky fish and a creamy, vibrant stuffing in just 30 minutes.
Pin The secret to this dish lies in the carefully crafted stuffing. By sautéing fresh spinach with Italian seasoning, paprika, and a hint of cayenne, you create a seasoned base that pairs beautifully with the rich, oily texture of the salmon. The addition of crumbled feta and grated Parmesan adds a creamy, salty finish that melts slightly as the fish bakes to perfection in a 400°F oven.
Ingredients
- 4 salmon fillets (about 6 oz each, skin on or off as preferred)
- 1.5 tbsp olive oil (for the salmon)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp olive oil (for the filling)
- 4 cups fresh spinach (or frozen, thawed and squeezed dry)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 pinch cayenne pepper
- 6 oz feta cheese, crumbled
- 1/3 cup Parmesan cheese, grated
- 1/4 cup roasted red peppers, chopped
- 1/2 tsp garlic powder
Instructions
- Step 1
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- Step 2
- Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet.
- Step 3
- Using a sharp knife, cut a pocket lengthwise into each fillet, slicing about three-quarters of the way through without cutting to the skin.
- Step 4
- Heat 1 tbsp olive oil in a skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for 2–3 minutes until the spinach is wilted.
- Step 5
- Remove from heat. Stir in crumbled feta, grated Parmesan, roasted red peppers, and garlic powder. Mix well and let cool slightly.
- Step 6
- Brush the salmon fillets inside and out with the remaining 1.5 tbsp olive oil. Season generously with salt and black pepper.
- Step 7
- Divide the spinach-feta mixture among the fillets, gently spooning it into each pocket. Do not overfill; leave a little space at the edges.
- Step 8
- Bake for 12–17 minutes, depending on fillet thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Step 9
- Remove from oven and let rest for 2 minutes before serving.
Zusatztipps für die Zubereitung
For the best results, ensure the salmon fillets are uniform in thickness so they cook at the same rate. When cutting the pocket, use a steady hand and a sharp knife to avoid tearing the flesh. If you are using frozen spinach, it is crucial to squeeze out every drop of moisture after thawing to prevent the stuffing from becoming watery during the baking process.
Varianten und Anpassungen
This recipe is highly versatile. If you prefer a milder, creamier cheese, you can substitute the feta with goat cheese. To add a bright, herbaceous note, consider sprinkling fresh dill or lemon zest over the fillets immediately after they come out of the oven. For those who enjoy more heat, increase the amount of cayenne pepper in the spinach mixture.
Serviervorschläge
Present these golden-baked fillets with fresh lemon wedges to cut through the richness of the salmon. This dish pairs excellently with a crisp garden salad, roasted baby potatoes, or a light quinoa pilaf. Leftovers can be stored in the refrigerator for up to 2 days, making it a great option for healthy meal prepping.
Pin Simple Baked Stuffed Salmon with Spinach and Feta is a testament to how simple ingredients like fresh fish, leafy greens, and tangy cheese can create a truly remarkable meal. Easy enough for a Tuesday night but impressive enough for a dinner party, this recipe is sure to become a favorite in your culinary repertoire.
Recipe Questions & Answers
- → How do I prepare the spinach and feta filling?
Sauté fresh or thawed spinach with Italian seasoning, paprika, cayenne, salt, and pepper. Once wilted, mix in crumbled feta, Parmesan, roasted peppers, and garlic powder. Let it cool slightly before stuffing.
- → What is the best way to stuff the salmon fillets?
Cut a pocket lengthwise into each salmon fillet, being careful not to cut through the skin. Spoon the spinach-feta mixture gently into each pocket without overfilling to prevent spilling during baking.
- → At what temperature and how long should the salmon be baked?
Preheat the oven to 400°F (200°C) and bake the stuffed fillets for 12 to 17 minutes depending on thickness, until the salmon flakes easily and reaches 145°F internally.
- → Can I substitute other cheeses in the filling?
Yes, goat cheese can be used instead of feta for a slightly different flavor while maintaining the creamy texture of the filling.
- → What sides complement this baked salmon dish?
Serve with lemon wedges, a crisp salad, or roasted potatoes to balance and enhance the savory flavors of the salmon and filling.