Name: Spinach and Feta Stuffed Salmon Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets; 2 tbs olive oil (divided); Salt and pepper; 3 scallions, chopped; 1 clove garlic, minced; 4 oz baby spinach; 1 tbs fresh dill, chopped; 3/4 cup feta cheese, crumbled; Paprika

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If you’re searching for a dinner that feels elegant yet delightfully easy, you’re in for a treat with this Spinach and Feta Stuffed Salmon. The rich, velvety texture of salmon fillets meets a savory filling of fresh spinach, dill, and crumbled feta—every bite is a celebration of flavor and freshness. This crowd-pleaser is impressive enough for special occasions but simple enough to prepare on a busy weeknight. Plus, the combination of creamy cheese with tender greens and flaky fish makes it impossible not to fall in love.

Ingredients You’ll Need

Spinach and Feta Stuffed Salmon Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of straightforward, powerful ingredients. Each one brings something special to the table—whether it’s vibrant color, savory depth, or a luscious, creamy finish. Here’s what you’ll want to gather before making Spinach and Feta Stuffed Salmon:

Salmon Fillets: Opt for evenly-sized fillets so your salmon cooks evenly and you get that picture-perfect stuffing.
Olive Oil: This touch of richness helps the salmon stay moist and the spinach filling sauté beautifully.
Salt and Pepper: Essential seasonings that wake up all the flavors in both the stuffing and the fish.
Scallions (Chopped): These bring a sweet, mild onion flavor that adds zip without overpowering.
Garlic (Minced): One clove goes a long way to infuse the filling with irresistible aroma and depth.
Baby Spinach: Wilts quickly into a tender, bright green base for the stuffing—plus it’s packed with nutrients.
Fresh Dill (Chopped): A tablespoon of fresh dill delivers that classic, herby note that pairs so well with salmon and feta.
Feta Cheese (Crumbled): The salty, creamy tang of feta is the star of the stuffing, binding everything together.
Paprika: Sprinkled over the top, paprika adds gentle warmth and appealing color to your finished fish.

How to Make Spinach and Feta Stuffed Salmon

Step 1: Bring Salmon to Room Temperature

Start by removing your salmon fillets from the fridge about thirty minutes before baking. This simple step helps your fish cook evenly, resulting in a moist and tender final dish. Plus, it takes away the chill so you won’t risk undercooking the thicker parts.

Step 2: Prep Your Baking Tray and Preheat

Preheat your oven to a toasty 420°F and line a medium baking tray with parchment paper. The parchment ensures easy cleanup and prevents any sticky situations when removing your stuffed salmon from the pan.

Step 3: Prepare and Cut the Salmon

Rinse the fillets, then gently pat them dry with a paper towel. Use a small, sharp knife to cut a deep slit into the thickest side of each fillet, creating a pocket for the filling. Be careful not to cut all the way through—the goal is to create space for the stuffing while keeping the fillet intact.

Step 4: Sauté the Spinach Filling

In a deep skillet, heat one tablespoon of olive oil over medium-high heat. Add your chopped scallions and cook just until they soften, about one to two minutes. Next, toss in the minced garlic for 15 seconds, only until fragrant. Pile in the baby spinach and fresh dill, season with salt and pepper, and sauté until the spinach is mostly wilted but not mushy. Move the mixture off the heat and transfer to a bowl so the greens don’t overcook. Let it cool for five minutes, then gently mix in the crumbled feta cheese.

Step 5: Stuff and Season the Salmon

Spoon the spinach and feta mixture into the prepared pockets in each salmon fillet. Stand the stuffed fillets upright on the baking tray. Brush the tops and sides liberally with the remaining tablespoon of olive oil, then sprinkle with additional salt, pepper, and a generous dusting of paprika for color and a touch of smoky flavor.

Step 6: Bake to Perfection

Slide your tray into the preheated oven and bake for about 17 minutes. Timing may vary depending on the thickness of your fillets, so keep an eye out—your salmon is done when it flakes easily with a fork and the stuffing is gently bubbling. Serve immediately to fully enjoy that just-baked flavor and texture.

How to Serve Spinach and Feta Stuffed Salmon

Garnishes

A sprinkle of fresh dill or thinly sliced scallions across the top gives the Spinach and Feta Stuffed Salmon a fresh, lively finish. A quick squeeze of lemon right before serving adds a welcome touch of brightness that makes each forkful pop.

Side Dishes

This dish pairs gorgeously with simply roasted potatoes, a lemony orzo salad, or a medley of lightly sautéed vegetables. If you want something even lighter, a crisp green salad with a tangy vinaigrette is perfect to balance out the richness of the salmon.

Creative Ways to Present

For a dinner-party-ready display, slice the stuffed salmon fillets in half on a slight diagonal and fan them out across the plate. Serve over a bed of warm grains, or arrange colorful roasted veggies alongside for a restaurant-style presentation. You can also tuck extra spinach leaves or vibrant microgreens around the plate for a lush, inviting look.

Make Ahead and Storage

Storing Leftovers

Let any leftover Spinach and Feta Stuffed Salmon cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to two days. The flavors become even more pronounced, and you’ll have lunch or dinner ready to go!

Freezing

To freeze, wrap each stuffed salmon fillet tightly in plastic wrap and place in a freezer-safe bag or container. Frozen, they’ll keep their best texture and flavor for up to one month. Thaw in the refrigerator overnight before reheating to preserve the stuffing’s creamy consistency.

Reheating

To reheat Spinach and Feta Stuffed Salmon, place the fillets on a baking tray and warm in a 325°F oven for about 10–12 minutes, or until heated through. Cover loosely with foil to prevent drying. For a quick lunch, gentle reheating in the microwave at 50 percent power works, just watch closely so the fish doesn’t overcook.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw and squeeze out as much water as possible from the frozen spinach before sautéing. This keeps your filling flavorful and prevents watery salmon.

What can I use instead of feta cheese?

Goat cheese or ricotta both work wonderfully if you prefer something milder than feta, offering a slightly different but equally delicious spin on this recipe.

How do I know when my salmon is cooked perfectly?

Your salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Be sure not to overbake since salmon continues to cook a little even after you take it out of the oven.

Can I make this with a whole side of salmon for a crowd?

Yes! Carefully cut a large pocket down the length of a side of salmon, stuff with the spinach and feta mixture, and adjust baking time accordingly. It makes a dramatic, impressive centerpiece for your table.

Is Spinach and Feta Stuffed Salmon gluten-free?

Yes, as written, Spinach and Feta Stuffed Salmon is naturally gluten-free, making it a fantastic option for guests with dietary restrictions. Just double-check your cheese and seasonings to be sure.

Final Thoughts

If you’re looking to impress or just treat yourself to something special, Spinach and Feta Stuffed Salmon is always a guaranteed hit. The combination of tender salmon, creamy cheese, and fresh herbs will have everyone coming back for seconds—don’t be surprised if it becomes your new go-to recipe!

Spinach and Feta Stuffed Salmon Recipe

★★★★★

5.1 from 14 reviews

Author: lilan
Total Time: 32 minutes
Yield: 4 servings 1x
Diet: Low Calorie

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Description

This Spinach and Feta Stuffed Salmon recipe is a flavorful and elegant dish that’s perfect for a special dinner or entertaining guests. Tender salmon fillets are filled with a savory mixture of spinach, feta cheese, and aromatic herbs, then baked to perfection. The combination of rich salmon, creamy feta, and vibrant spinach creates a delicious and impressive main course.

Ingredients

Scale

Salmon:

4 salmon fillets
2 tbs olive oil (divided)
Salt and pepper

Spinach and Feta Stuffing:

3 scallions, chopped
1 clove garlic, minced
4 oz baby spinach
1 tbs fresh dill, chopped
3/4 cup feta cheese, crumbled
Paprika

Instructions

Prepare the Salmon: Remove your salmon 30 minutes prior to baking so that it comes to room temperature.
Preheat the Oven: Preheat oven to 420°F. Line a medium baking tray with parchment paper.
Prepare the Stuffing: In a skillet, cook scallions and garlic, then add spinach, dill, salt, and pepper. Mix in feta once slightly cooled.
Stuff the Salmon: Cut a slit in each fillet, fill with the spinach and feta mixture, and bake:
Bake: Brush with olive oil, season with salt, pepper, and paprika. Bake for about 17 minutes until cooked through.

Notes

You can customize the stuffing by adding ingredients like sun-dried tomatoes or pine nuts for extra flavor.
Ensure not to overcook the salmon to keep it moist and tender.
This dish pairs well with a side of roasted vegetables or a fresh salad.

Prep Time: 15 minutes
Cook Time: 17 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean