Stuffed Salmon With Spinach & Feta (30 Minutes!)

This Stuffed Salmon With Spinach & Feta looks fancy, but it’s shockingly easy to make! You’ll love it for a dinner party or a healthy, elevated weeknight dinner. Salmon is stuffed with a Mediterranean-inspired mixture of spinach, feta, and roasted red peppers. It’s oven-baked and ready in just about 30 minutes!

4x 6-ounce pieces of salmon (approx. 170 grams each; I find longer pieces of salmon work best)
2 Tbsp olive oil (divided)
3 cups baby spinach, packed
1 tsp Italian seasoning
1/2 tsp paprika (regular or smoked)
A pinch of cayenne pepper
Approx. 5.3 ounce block of feta cheese (Approx. 150 grams)
1/4 cup parmesan, freshly grated (I recommend parmigiano-reggiano)
1/4 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
Salt + pepper, to taste

Why You’ll Love This Spinach and Feta Stuffed Salmon

If you’re looking for a meal that effortlessly bridges the gap between a busy Wednesday and a festive Saturday night, you’ve found it. This Stuffed Salmon with Spinach and Feta is that rare recipe that feels like a special occasion but is simple enough for your regular dinner rotation.

Beyond its stunning appearance and fantastic flavors, this dish is a nutritional powerhouse. Salmon is an excellent source of high-quality protein and heart-healthy omega-3 fatty acids, which are known to support brain health and reduce inflammation . Paired with vitamin-rich spinach and creamy feta, this meal is as nourishing as it is delicious. It’s a complete package: quick, healthy, impressive, and undeniably tasty.

Ingredient Deep Dive & Smart Substitutions

Using high-quality ingredients makes a noticeable difference, but this recipe is also wonderfully adaptable. Here’s a closer look at what you’ll need and how you can customize it.

• Salmon: For the best texture, try to use fresh rather than previously frozen salmon if possible . Ask your fishmonger for four evenly shaped, longer fillets (about 6 ounces or 170 grams each), as longer pieces are easier to stuff . A pro tip: remove the salmon from the fridge 30 minutes before cooking to bring it to room temperature. This helps it cook more evenly and can prevent that white albumin protein from leaching out excessively .

• The Spinach & Herb Blend: We use baby spinach for its tender texture and mild flavor. The Italian seasoning provides a classic herbaceous base; if you don’t have a pre-mix, you can create your own with equal parts dried oregano, basil, and thyme . For a fresh twist, some recipes incorporate fresh dill, which pairs beautifully with the feta and salmon .

• The Cheeses: The star here is a high-quality block of feta cheese, preferably sheep’s milk feta stored in brine, for the best tangy and creamy flavor . The addition of freshly grated parmesan adds a lovely, robust umami depth that takes the stuffing to the next level .

• Flavor Enhancers: Jarred roasted red peppers add a sweet and smoky note, but you can easily swap them with sun-dried tomatoes for a more intense, tangy flavor . The paprika (regular or smoked) and a pinch of cayenne add warmth and a very subtle hint of spice, which is not overpowering but simply rounds out the flavor profile .

Visual Guide: Key Ingredients for Stuffed Salmon

Step-by-Step Instructions: How to Make Stuffed Salmon

Don’t let the “stuffed” technique intimidate you. With a sharp knife and a little confidence, the process is straightforward. I’ve included detailed steps and pro tips to ensure your success.

Preparing the Salmon:

1. Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Place the salmon fillets on the sheet, skin-side down.

2. The Cut: This is the most important step! Using a sharp paring or utility knife, slice down the middle of the thickest part of each salmon fillet, lengthwise. Imagine you are creating a pocket. Your knife should go deep, but not slice all the way through to the other side or through the ends. You want the fillet to remain intact at the bottom and on both ends, forming a perfect pouch for the filling .

3. Season: Brush the salmon, inside and out, with 1 tablespoon of olive oil. Season generously with salt and pepper. Set aside while you make the filling.

Creating the Filling:
4. Sauté Aromatics & Spinach: In a deep skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the spinach, Italian seasoning, paprika, and cayenne. Sauté for just a couple of minutes until the spinach is wilted but not fully cooked—about 85% wilted is perfect, as it will continue to cook in the oven .
5. Combine with Cheeses: Promptly remove the skillet from the heat. Add the chopped roasted red peppers, crumbled feta, and grated parmesan. Stir to combine well, pressing down on the feta with your spoon to help it soften and “mush” into the other ingredients. The mixture should stick together. Let it cool for 3-5 minutes before stuffing to avoid melting the feta completely .

Stuffing and Baking:
6. Fill the Pouches: Spoon the spinach and feta mixture into the slit you created in each salmon fillet. Pack in as much as you can without overstuffing to the point of bursting .
7. Bake to Perfection: Place the baking sheet in the preheated oven and bake for 12-17 minutes. The exact time will depend on the thickness of your fillets and your desired doneness. The salmon is cooked when it is opaque and flakes easily with a fork. You can check by carefully peeking into the thickest part of the fish; it should no longer be translucent-pink but instead be a whitish-pink color .

Serving Suggestions: Creating the Perfect Meal

This spinach and feta stuffed salmon is a fantastic source of protein and healthy fats. To create a nutritionally balanced and satisfying meal, I recommend pairing it with a complex carbohydrate or a fresh salad .

• For Grains: Serve it over a bed of fluffy quinoa, farro, or brown rice. The grains will soak up any delicious juices from the salmon.

• For Pasta: Orzo, couscous, or pasta tossed with a little olive oil, lemon juice, and herbs would be a delightful companion.

• For Potatoes: Creamy mashed potatoes, roasted baby potatoes, or even a sweet potato mash are classic, comforting choices.

• For Salads: A simple tomato and cucumber salad or a crisp green salad with a lemony vinaigrette cuts through the richness of the fish beautifully .

Expert Tips for the Best Stuffed Salmon

• Don’t Overcook the Spinach: Wilting the spinach just until it collapses ensures it doesn’t become mushy or release too much water during baking.

• Let the Filling Cool: Giving the spinach mixture a few minutes to cool before adding the feta and before stuffing the salmon prevents the cheese from melting into a greasy puddle and makes the stuffing process much cleaner.

• Check for Doneness Early: Salmon continues to cook after being removed from the oven. Start checking at the 12-minute mark to avoid dry, overcooked fish.

• Embrace Leftovers: While best fresh, leftovers will keep in an airtight container in the fridge for up to 3 days. Gently reheat in the oven or enjoy cold flaked over a salad.

Frequently Asked Questions (FAQ)

Can I use frozen salmon?
Yes, you can. Thaw it completely in the refrigerator overnight and pat it very dry with paper towels before using. However, for the best texture and to prevent excess moisture, fresh salmon is preferred .

How do I know when the stuffed salmon is fully cooked?
The salmon should be opaque throughout and flake easily with a fork. The internal temperature, if measured with a thermometer, should reach 145°F (63°C). Visually, the thickest part of the fish should have changed from a translucent pink to an opaque, whitish-pink color .

My stuffing is falling out. What did I do wrong?
This usually happens if the pocket was cut too deep or if the salmon fillet was too thin. Using longer, thicker fillets and being careful not to slice through the bottom or ends of the pocket is key. You can also use toothpicks to secure the opening if necessary.

Can I prepare this stuffed salmon ahead of time?
You can prepare the filling and stuff the salmon up to a few hours in advance. Keep it covered in the refrigerator until you’re ready to bake. You may need to add 1-2 minutes to the baking time since it will be going into the oven cold.

Stuffed Salmon With Spinach & Feta (30 Minutes!)

Print Recipe

Elegant enough for guests, yet simple enough for a busy weeknight — this Stuffed Salmon with Spinach & Feta delivers Mediterranean flavors in every bite. Juicy salmon fillets are filled with a creamy, tangy mixture of spinach, feta, and roasted red peppers, then oven-baked to perfection. You’ll love how easy and impressive it is — dinner is ready in just 30 minutes!

• Author: alae

Ingredients

Scale 1x2x3x

• 4 salmon fillets (about 6 oz / 170 g each, skin-on)

• 2 tbsp olive oil (divided)

• 3 cups baby spinach, packed

• 1 tsp Italian seasoning

• ½ tsp paprika (regular or smoked)

• Pinch of cayenne pepper

• 5.3 oz (150 g) feta cheese, crumbled

• ¼ cup freshly grated parmesan

• ¼ cup roasted red peppers, chopped

• Salt & pepper, to taste

Instructions

• Prep the Salmon: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon skin-side down and make a slit lengthwise down the center of each fillet, creating a pocket without cutting through. Brush with 1 tbsp olive oil, season with salt and pepper.

• Make the Filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until wilted. Remove from heat, then stir in feta, parmesan, and roasted red peppers. Mix well until it forms a cohesive filling.

• Stuff & Bake: Spoon the spinach-feta mixture into each salmon pocket. Bake for 12–17 minutes, depending on thickness, until the salmon is opaque and flakes easily.

• Serve Hot: Garnish with a squeeze of lemon or a sprinkle of herbs for extra freshness.

Notes

• Use fresh salmon for best flavor and texture.

• Substitute roasted red peppers with sun-dried tomatoes for a deeper taste.

• Don’t overbake — salmon should be juicy and tender inside.

Nutrition

• Calories: 350 kcal per serving
• Fat: 22g
• Carbohydrates: 4 g
• Protein: 33g

Final Thoughts

This Stuffed Salmon with Spinach and Feta truly is a perfect recipe for any night of the week. It proves that you don’t need to spend hours in the kitchen to create a meal that is elegant, healthy, and packed with incredible Mediterranean flavor. The combination of tender, flaky salmon with the creamy, tangy, and savory filling is simply irresistible.

I hope this recipe becomes a cherished favorite in your home. If you make it, I’d love to hear how it turned out! Leave a comment and a recipe rating below, or tag me on social media so I can see your beautiful creation!