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
Scale
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
