Stuffed Salmon With Spinach & Feta (30 minutes!)

 

This stuffed salmon is a weeknight hero that feels special enough for guests. Tender fillets cradle a creamy spinach and feta filling that browns lightly in the oven, delivering a vibrant plate in just about half an hour. The recipe is simple to scale and plays nicely with quick sides like roasted potatoes or a crisp green salad. If you enjoy baked seafood recipes, you might also like this baked salmon with spinach and mozzarella twist for another easy weeknight option.

Why This Recipe Is a Great Choice

This recipe balances speed and showstopping flavor, so you get dinner on the table quickly without sacrificing a restaurant feel. It uses pantry-friendly ingredients and one skillet for the filling, which keeps cleanup light. Stuffing the salmon concentrates the flavors inside the fish so every bite is loaded with creamy feta and tender spinach. The method is forgiving, so even beginners can serve a beautiful main course. For fans of stuffed mains, the contrast of creamy filling against firm fish is similar to stuffed chicken recipes like this apple and brie stuffed chicken, but with a brighter, coastal profile.

Flavor and Texture

The filling creates a creamy, slightly tangy core from the feta and parmesan while roasted red peppers add sweetness and color. The spinach softens and melds with spices to give herbal, warm notes without overpowering the salmon. Paprika and a pinch of cayenne provide a subtle smoky and peppery lift that plays well with the rich fish. The salmon itself stays moist thanks to the protective pocket of filling, and baking briefly preserves a tender, flaky texture. Finish hot so the cheeses are soft and the flavors sing.

Ingredients

– 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

Step by Step Instructions

1. Preheat oven to 400F. Line a baking sheet with parchment paper. Place salmon pieces onto lined baking sheet, skin-side down.
2. Using a sharp knife, slice down the middle of each piece of salmon, lengthwise. Make sure that your knife doesn’t go all the way through, leaving the salmon flesh still attached at the very bottom and on either end.
3. Brush salmon with 1 Tbsp of olive oil and season with salt and pepper. Set aside.
4. Heat remaining 1 Tbsp of olive oil on a large pan, over medium. Once hot, add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a couple minutes, until wilted.
5. Turn off the heat, then add in chopped roasted red peppers, feta cheese, and parmesan. Stir to combine well, pressing down on the feta to soften (“mush”) it, until all ingredients stick together.
6. Spoon the spinach-feta mixture into the cut part of the salmon. Repeat until all mixture is used up and pieces of salmon are evenly filled.
7. Place salmon in the oven and bake for about 12-17 minutes, depending on desired doneness and how thick your fish is. Remove from oven and serve hot!

Tips for Best Results

Use longer fillets if you want a deeper pocket for stuffing; they hold filling better and look more elegant on the plate. Press the feta into the spinach while it is still warm so it softens and binds the mixture, preventing it from falling out during baking. Watch the oven time closely—thicker fillets may need the full 17 minutes, while thinner ones will finish sooner. If you like a golden top, switch to broil for the final minute, watching carefully. Serve immediately for the best contrast of warm filling and flaky salmon.

Storage and Make Ahead

You can prepare the spinach and feta filling up to two days ahead and keep it refrigerated in an airtight container. Fill the salmon just before baking so the fish stays firm and fresh. Leftovers store well for one to two days in the fridge and reheat gently in a low oven to avoid overcooking the fish. For meal prep, bake salmon and cool quickly before refrigerating in single portions.

Final Thought

This stuffed salmon recipe is a fast, flavorful way to elevate a simple dinner without fuss. It balances bright, creamy filling with rich fish and requires minimal hands-on time. Perfect for busy nights when you still want a dish that looks and tastes special.

Conclusion

For the original inspiration and full notes, see the detailed guide at Stuffed Salmon With Spinach & Feta (30-Minutes!) | Walder Wellness.

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