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Stuffed Salmon With Spinach & Feta (30 Minutes!): Your New Go-To Impressive & Easy Dinner

Stuffed Salmon With Spinach & Feta (30 Minutes!): Your New Go-To Impressive & Easy Dinner
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This Stuffed Salmon with Spinach & Feta looks fancy but is incredibly easy to make! Perfect for a healthy weeknight dinner or a dinner party, the salmon is filled with a Mediterranean-inspired mixture of spinach, feta, parmesan, and roasted red peppers. Oven-baked to perfection, it’s ready in just 30 minutes and packed with flavor.

Ingredients

Scale

  • 4 pieces of salmon fillets (6 oz / 170 g each; longer pieces work best)

  • 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 feta cheese (150 g), crumbled

  • ¼ cup freshly grated Parmesan (Parmigiano-Reggiano recommended)

  • ¼ cup jarred roasted red peppers, chopped into small pieces

  • Salt and pepper, to taste

Instructions

  • Preheat the Oven
    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place salmon skin-side down.

  • Prepare the Salmon
    Slice down the middle of each salmon fillet lengthwise, creating a pocket, but do not cut all the way through. Brush with 1 Tbsp olive oil and season with salt and pepper. Set aside.

  • Make the Filling
    Heat remaining 1 Tbsp olive oil in a pan over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté 2–3 minutes until wilted.
    Remove from heat, then stir in roasted red peppers, feta, and Parmesan until well combined, pressing down on the feta to soften it.

  • Stuff the Salmon
    Spoon the spinach-feta mixture into the salmon pockets evenly.

  • Bake
    Bake salmon in the oven for 12–17 minutes, depending on thickness and desired doneness. Fish is cooked when opaque and flakes easily with a fork.

  • Serve
    Serve hot, optionally garnished with extra parsley or a squeeze of lemon.

Notes

  • Fresh vs. Frozen Salmon: Fresh salmon gives the best texture. Ask the fishmonger for evenly shaped fillets, about 6 oz each.

  • Check Doneness: Salmon should be opaque with a whitish-pink color in the thickest part.

  • Cheese Choice: Use a high-quality block of sheep’s feta for the best flavor.

  • Substitutions: Swap roasted red peppers with sun-dried tomatoes for a different flavor.

  • Leftovers: Store in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://biteseason.com/stuffed-salmon-with-spinach-feta-30-minutes-your-new-go-to-impressive-easy-dinner/

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