Baked Stuffed Salmon with Spinach and Feta (Printable Version)

Tender salmon fillets stuffed with spinach, feta, and roasted peppers, baked until flaky and delicious.

# What You’ll Need:

→ Salmon

01 - 4 salmon fillets, 6 ounces each, skin on or off as preferred
02 - 1.5 tablespoons olive oil
03 - Salt to taste
04 - Freshly ground black pepper to taste

→ Spinach-Feta Filling

05 - 1 tablespoon olive oil
06 - 4 cups fresh spinach, or frozen spinach thawed and squeezed dry
07 - 1 teaspoon Italian seasoning
08 - 1/2 teaspoon paprika
09 - 1 pinch cayenne pepper
10 - 6 ounces feta cheese, crumbled
11 - 1/3 cup Parmesan cheese, grated
12 - 1/4 cup roasted red peppers, chopped
13 - 1/2 teaspoon garlic powder
14 - Salt to taste
15 - Freshly ground black pepper to taste

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - Pat salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet.
03 - Using a sharp knife, cut a pocket lengthwise into each fillet, slicing approximately three-quarters of the way through without cutting to the skin.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for 2 to 3 minutes until spinach is wilted or heated through and dry if using frozen.
05 - Remove from heat. Stir in crumbled feta, grated Parmesan, roasted red peppers, and garlic powder. Mix well and let cool slightly.
06 - Brush salmon fillets inside and out with the remaining 1.5 tablespoons olive oil. Season generously with salt and black pepper.
07 - Divide spinach-feta mixture among fillets, gently spooning it into each pocket. Do not overfill; leave a little space at the edges.
08 - Bake for 12 to 17 minutes, depending on fillet thickness, until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
09 - Remove from oven and let rest for 2 minutes before serving.

# Additional Tips::

01 -
  • The filling stays moist and flavorful while the salmon cooks perfectly, no dry fish disasters here.
  • It feels fancy enough for guests but comes together faster than ordering takeout.
  • Naturally gluten-free, low-carb, and the kind of meal that makes you feel virtuous without tasting like virtue.
02 -
  • The pocket needs to go deep enough to hold the filling but not so deep you slice all the way through; imagine you're creating a hug for the stuffing, not a wound.
  • Squeezing frozen spinach thoroughly is non-negotiable; any trapped moisture makes the filling weep into the salmon and creates a soggy situation nobody signed up for.
03 -
  • Room temperature salmon cooks more evenly than cold, so pull it out five minutes before you plan to bake it and you'll notice the difference immediately.
  • If you love this filling, it works beautifully stuffed into chicken breasts too, making it a hack worth remembering for your whole cooking rotation.
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