Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stuffed Salmon with Spinach and Feta

Stuffed salmon with spinach and feta is a culinary delight that combines flaky salmon fillets with a rich, creamy filling of fresh spinach and tangy feta cheese. This dish is not only simple to prepare but also impressively elegant, making it perfect for both weeknight dinners and special occasions. Each bite offers a harmonious blend of flavors that will leave your taste buds wanting more. Serve it alongside herbed rice or roasted vegetables for a wholesome meal that’s sure to impress.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless salmon fillets (6 oz each)
  • 2 cups fresh spinach leaves
  • 1 cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp extra virgin olive oil (plus more for drizzling)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add spinach and cook until wilted.
  3. In a bowl, mix sautéed spinach with feta, lemon juice, salt, and pepper.
  4. Lay salmon fillets on parchment-lined baking sheet. Slice pockets in each fillet without cutting through.
  5. Stuff each pocket generously with the spinach-feta mixture. Drizzle with olive oil and season with salt and pepper.
  6. Bake for 20-25 minutes until the salmon flakes easily with a fork.
  • Author: Ashley Adams
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 1g
  • Sodium: 590mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 39g
  • Cholesterol: 100mg

Keywords: For added flavor, consider incorporating sun-dried tomatoes or swapping spinach for kale. Ensure your salmon fillets are thick enough to hold the stuffing without leaking. Leftovers can be stored in an airtight container in the fridge for up to three days.