This Baked Stuffed Salmon with Spinach and Feta is a show-stopping dish that’s as delicious as it is beautiful. Juicy, flaky salmon fillets are filled with a creamy spinach and feta mixture, then baked to perfection. It’s a restaurant-quality meal you can whip up at home, perfect for impressing guests or treating yourself to something special.

Why You’ll Love This Recipe?

Healthy and satisfying: Packed with protein, healthy fats, and leafy greens.
Elegant yet simple: Perfect for dinner parties or a quick weeknight meal.
Versatile: Pairs well with a variety of sides for any occasion.
Flavorful: The combination of tangy feta, earthy spinach, and tender salmon is divine.

Ingredients

Here’s a quick rundown of what you’ll need (full list with exact measurements below):

Salmon fillets
Fresh spinach
Feta cheese
Garlic
Olive oil

You’ll find the complete ingredient list in the recipe card below.

Directions

Prepare the oven: Preheat to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a baking dish.
Make the stuffing: Sauté garlic in olive oil, then add spinach and cook until wilted. Remove from heat and mix in crumbled feta.
Prep the salmon: Pat salmon fillets dry, then cut a pocket in each fillet (without cutting all the way through).
Stuff the salmon: Fill each pocket with the spinach-feta mixture, pressing gently to secure.
Bake: Place the stuffed salmon on the prepared baking sheet, drizzle with olive oil, and season with salt, pepper, and optional lemon juice. Bake for 18-20 minutes, or until the salmon is flaky and cooked through.
Serve: Let the salmon rest for 5 minutes, then garnish with fresh herbs and serve.

Expert Tips and Tricks

Choose the right fillets: Use thick, skinless salmon fillets to make stuffing easier.
Don’t overstuff: Add just enough filling to avoid it spilling out during baking.
Use parchment paper: It helps prevent sticking and makes cleanup a breeze.
Check doneness: Salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Recipe Variations and Possible Substitutions

Cheese swaps: Substitute feta with goat cheese or cream cheese for a milder flavor.
Add herbs: Mix fresh dill or parsley into the stuffing for extra freshness.
Low-carb option: Skip breadcrumbs if using in the stuffing to make it keto-friendly.
Use other fish: Try this recipe with trout or cod for a different twist.

Serving and Pairing Suggestions

This stuffed salmon pairs beautifully with:

Sides: Roasted vegetables, garlic mashed potatoes, or a simple green salad.
Sauces: Drizzle with a lemon-butter sauce or serve with a dollop of tzatziki.
Wine: Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.

Storage and Reheating Tips

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a 300°F (150°C) oven until warmed through to avoid drying out.
Freezing: Freeze uncooked stuffed salmon for up to 2 months. Thaw in the refrigerator before baking.

FAQs

Can I use frozen salmon?
Yes, but make sure it’s fully thawed and patted dry before stuffing and baking.
Can I make the stuffing ahead of time?
Absolutely! Prepare the spinach and feta mixture up to a day in advance and store it in the fridge.
What if I don’t have fresh spinach?
You can use frozen spinach—just thaw, drain, and squeeze out excess moisture before sautéing.
How do I know the salmon is cooked?
Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).

Conclusion

Baked Stuffed Salmon with Spinach and Feta is a dish that looks as good as it tastes. With its creamy filling and perfectly baked fish, it’s a recipe you’ll come back to again and again. Give it a try, and let this impressive meal become a star at your table!

Baked Stuffed Salmon with Spinach and Feta

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Author: Jake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baked
Cuisine: Mediterranean
Diet: Gluten Free

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Description

This Baked Stuffed Salmon with Spinach and Feta is a show-stopping dish that’s surprisingly easy to make. Tender salmon fillets are stuffed with a creamy spinach and feta mixture, then baked to perfection. A healthy and flavorful meal that’s perfect for special occasions or weeknight dinners!

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Filling: Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Stir in spinach and cook until wilted. Remove from heat and mix in feta cheese, cream cheese, lemon zest, and a pinch of salt and pepper. Set aside to cool slightly.
Prepare the Salmon: Using a sharp knife, cut a pocket in the side of each salmon fillet, being careful not to cut all the way through. Season the fillets with salt, pepper, and a light sprinkle of paprika.
Stuff the Salmon: Spoon the spinach and feta mixture into the pocket of each fillet. Gently press the edges to seal.
Bake: Place the stuffed salmon fillets on the prepared baking sheet. Squeeze fresh lemon juice over the top. Bake for 18-22 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve: Serve hot with a side of roasted vegetables, rice, or a fresh salad.

Notes

If desired, secure the salmon pockets with toothpicks to keep the filling in place while baking.
Substitute kale for spinach or goat cheese for feta for a different flavor profile.
Leftovers can be refrigerated in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 stuffed salmon fillet
Calories: 320-350 kcal
Sugar: 1g
Sodium: 350-400mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 30g
Cholesterol: 90-100mg