Baked Stuffed Salmon Spinach (Print)

Salmon fillets filled with spinach, feta, and roasted peppers, baked for a savory, satisfying meal.

# Components:

→ Salmon

01 - 4 salmon fillets, 6 oz each, skin on or off
02 - 1.5 tablespoons olive oil
03 - Salt to taste
04 - Freshly ground black pepper to taste

→ Spinach-Feta Filling

05 - 1 tablespoon olive oil
06 - 4 cups fresh spinach, or frozen thawed and squeezed dry
07 - 1 teaspoon Italian seasoning
08 - 0.5 teaspoon paprika
09 - 1 pinch cayenne pepper
10 - 6 oz feta cheese, crumbled
11 - 0.33 cup grated Parmesan cheese
12 - 0.25 cup roasted red peppers, chopped
13 - 0.5 teaspoon garlic powder
14 - Salt to taste
15 - Freshly ground black pepper to taste

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - Pat salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet.
03 - Using a sharp knife, cut a lengthwise pocket into each fillet, slicing approximately three-quarters of the way through without cutting to the skin.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for 2 to 3 minutes until wilted or heated through if using frozen spinach.
05 - Remove from heat. Stir in crumbled feta, grated Parmesan, roasted red peppers, and garlic powder. Mix well and let cool slightly.
06 - Brush salmon fillets inside and out with the remaining 1.5 tablespoons olive oil. Season generously with salt and black pepper.
07 - Divide spinach-feta mixture among the fillets, gently spooning it into each pocket. Avoid overfilling; leave a small space at the edges.
08 - Bake for 12 to 17 minutes, depending on fillet thickness, until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
09 - Remove from oven and let rest for 2 minutes before serving.

# Expert Advice:

01 -
  • Nutritious and Delicious: A protein-rich meal that is naturally low-carb, gluten-free, and pescatarian-friendly.
  • Quick Preparation: With only 10 minutes of prep and 20 minutes of cooking, it is perfect for busy schedules.
  • Bold Mediterranean Flavors: The combination of salty feta, savory Parmesan, and sweet roasted peppers creates a complex taste without needing dozens of ingredients.
02 -
  • Don't Overcook: Use an instant-read thermometer to check for an internal temperature of 145°F (63°C) to keep the salmon moist and tender.
  • Avoid Overfilling: Leave a small margin at the edge of the pocket so the stuffing stays tucked inside as the fish expands during cooking.
  • Resting Time: Letting the salmon rest for 2 minutes allows the juices to redistribute, ensuring a flakier texture upon serving.
Back