“`html
If you’re searching for a dish that feels elegant but comes together effortlessly, this Spinach and Feta Stuffed Salmon Recipe is your new best friend. Juicy, tender salmon fillets bursting with a vibrant filling of spinach, creamy feta, and just the right hint of garlic and lemon create a perfect balance of flavors and textures that will brighten up any dinner table. Whether it’s a weeknight treat or a special occasion, this recipe brings a fresh, wholesome twist to classic seafood that you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are straightforward but each plays an essential role in achieving the delicious harmony that makes this dish so special. From fresh greens to tangy feta and fragrant herbs, every element adds depth to your Spinach and Feta Stuffed Salmon Recipe.
- 4 salmon fillets (6 oz each): Choose skin-on for crispiness or skinless for ease, both work beautifully to hold the stuffing.
- 1 tablespoon olive oil: Vital for sautéing the spinach mixture and crisping the salmon skin.
- 2 cups fresh spinach, chopped: Will wilt down into a tender, vibrant filling packed with nutrients.
- 1/2 cup feta cheese, crumbled: Adds a salty creaminess that perfectly contrasts with the tender fish.
- 2 garlic cloves, minced: Infuses the spinach with a warm, aromatic kick.
- 1 tablespoon fresh lemon juice: Brings brightness and a touch of acidity to lift all the flavors.
- 1 teaspoon dried oregano: Offers a subtle herbal note that complements both the spinach and salmon.
- 1 teaspoon fresh dill or parsley (optional): Fresh herbs add an extra layer of fragrant green flavor.
- Salt and pepper to taste: Essential seasonings to enhance every ingredient’s profile.
- 1 tablespoon butter (optional): For finishing the dish with a deliciously rich drizzle.
- Lemon wedges, for serving: Perfect for squeezing over the cooked fillets to add zesty freshness.
How to Make Spinach and Feta Stuffed Salmon Recipe
Step 1: Prepare the Filling
Start by heating olive oil in a skillet over medium heat—this will become the flavorful base for your filling. Sauté the minced garlic until it’s fragrant but not browned, about 1 to 2 minutes. Then add the chopped spinach and cook until it wilts completely, softening its texture and concentration. Remove from heat and let this mixture cool slightly to prevent melting the feta. Once cool, stir in the crumbled feta cheese, lemon juice, oregano, and fresh dill or parsley if you’re using it. Season with salt and pepper to bring all the flavors together.
Step 2: Prepare the Salmon
Preheat your oven to 375°F (190°C). Place the salmon fillets skin-side down on a cutting board. Using a sharp knife, carefully slice a pocket into the thickest side of each fillet—this will hold your delicious stuffing. Be careful not to cut all the way through; you want a nice cavity that keeps the filling secure throughout cooking.
Step 3: Stuff the Salmon
Gently spoon the spinach and feta filling into each salmon pocket. Press it in evenly so every bite delivers a perfect balance of fish and filling. This step might seem simple, but properly stuffing the salmon ensures it cooks evenly and looks stunning on the plate.
Step 4: Cook the Salmon
In an oven-safe skillet, heat another tablespoon of olive oil over medium-high heat. When the skillet is hot, add the stuffed salmon fillets skin-side down and cook for 2 to 3 minutes until the skin crisps up beautifully. Carefully flip the fillets to the other side and then transfer the skillet directly to your preheated oven. Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and is cooked through.
Step 5: Finish and Serve
For an extra touch of indulgence, melt the optional tablespoon of butter in the hot skillet after removing the salmon from the oven and spoon it over the fillets. Serve immediately with fresh lemon wedges on the side to squeeze over the top—the citrus will brighten the whole dish and enhance its freshness.
How to Serve Spinach and Feta Stuffed Salmon Recipe
Garnishes
Simple garnishes like fresh dill sprigs, lemon zest, or a light drizzle of extra virgin olive oil add charm and elevate the presentation. These touches invite you to savor the aroma before tasting, making each bite feel even more special.
Side Dishes
This Spinach and Feta Stuffed Salmon Recipe pairs beautifully with a variety of sides. Roasted asparagus, garlic mashed potatoes, quinoa salad, or a crisp green salad bring complementary textures and flavors, balancing the salty richness of the salmon with freshness and earthiness.
Creative Ways to Present
For a dinner party touch, plate each salmon fillet atop a bed of lemon-infused couscous or wild rice, garnished with edible flowers or microgreens. Serving individual portions on wooden boards or rustic plates can turn mealtime into a cozy, memorable occasion that your guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Spinach and Feta Stuffed Salmon Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 2 days, keeping their flavor intact.
Freezing
While fresh salmon is best, you can freeze cooked stuffed salmon fillets if needed. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. They will last up to 1 month. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the salmon in a low oven at 275°F (135°C) for about 10 minutes or until heated through. Avoid microwaving, which can dry out the delicate fish. A warming oven keeps the texture tender and the filling creamy.
FAQs
Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach, but be sure to thaw and squeeze out excess moisture before using. This helps maintain the perfect texture and prevents the filling from becoming watery in your Spinach and Feta Stuffed Salmon Recipe.
What type of salmon is best?
Wild-caught salmon fillets are great for flavor and texture, but farmed salmon also works well. Choose fillets that are about 6 ounces each, with or without skin depending on your preference for crispiness versus ease of eating.
Can I make this recipe dairy-free?
To make this dairy-free, simply substitute the feta with a non-dairy cheese or omit it entirely. You might want to add extra herbs or a squeeze of lemon to keep that delicious tang.
Is it possible to cook this on the grill?
Absolutely! After stuffing, place the salmon on a piece of foil with the skin side down and cook over medium heat. Grill for about 10-12 minutes, carefully flipping only once. Just be gentle to keep the filling intact.
How can I tell when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and has an opaque color throughout. The internal temperature should reach 145°F (63°C) for perfectly cooked, juicy fillets without drying out.
Final Thoughts
This Spinach and Feta Stuffed Salmon Recipe is a fantastic way to enjoy a healthy, flavorful meal that feels special without complicated steps. It’s a recipe I love sharing with friends because it proves that simple ingredients can shine when combined thoughtfully. Give it a try—you’ll be amazed at how this delightful dish can turn any mealtime into a cozy celebration!
“`
Print
Spinach and Feta Stuffed Salmon Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Delicious and nutritious Spinach and Feta Stuffed Salmon combines tender salmon fillets with a flavorful filling of sautéed spinach, garlic, and creamy feta cheese, perfectly baked to juicy perfection. This recipe is quick and easy to prepare, making it ideal for a healthy weeknight dinner or special occasion.
Ingredients
Salmon and Seasoning
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter (optional, for extra flavor)
- Lemon wedges, for serving
Stuffing
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon fresh dill or parsley (optional)
Instructions
- Prepare the Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and cook for 3-4 minutes, or until wilted. Remove from heat and let cool slightly. Once cooled, stir in the crumbled feta cheese, lemon juice, oregano, and fresh dill or parsley if using. Season with salt and pepper to taste.
- Prepare the Salmon: Preheat the oven to 375°F (190°C). Place the salmon fillets on a cutting board, skin-side down. Use a sharp knife to carefully cut a slit along the side of each fillet to create a pocket for the stuffing. Be careful not to cut all the way through.
- Stuff the Salmon: Spoon the spinach and feta mixture into each salmon pocket. Press gently to ensure the filling is evenly distributed inside the fillets.
- Cook the Salmon: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed salmon fillets skin-side down and cook for 2-3 minutes until the skin is crispy. Flip the fillets carefully and transfer the skillet to the preheated oven. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
- Finish and Serve: Optionally, melt 1 tablespoon of butter in the skillet after removing the salmon from the oven and drizzle over the fillets for extra richness. Serve the salmon hot with lemon wedges and your favorite vegetables or salad on the side.
Notes
- You can use either skin-on or skinless salmon depending on preference.
- Be careful when cutting the pocket to not slice through the other side of the fillet.
- Fresh herbs like dill or parsley add extra flavor but are optional.
- Serve immediately for the best texture and flavor.
- This recipe pairs well with roasted vegetables, quinoa, or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
