Description
This Stuffed Salmon with Spinach & Feta is a quick and flavorful dish perfect for a healthy weeknight dinner, combining tender salmon with a savory mixture of sautéed spinach, roasted red peppers, and creamy cheeses.
Ingredients
Units
Scale
Salmon
- 4x 6-ounce pieces of salmon ((approx. 170 grams each; I find longer pieces of salmon work best))
- 2 Tbsp olive oil ((divided))
- Salt + pepper, to taste
Filling
- 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))
Instructions
- Preheat and prepare salmon: Preheat oven to 400F. Line a baking sheet with parchment paper. Place salmon pieces onto lined baking sheet, skin-side down.
- Slice salmon for stuffing: 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.
- Season salmon: Brush salmon with 1 Tbsp of olive oil and season with salt and pepper. Set aside.
- Sauté spinach and spices: 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.
- Combine filling ingredients: 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.
- Stuff the salmon: 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.
- Bake: 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!
Notes
- I recommend parmigiano-reggiano for the parmesan cheese.
