Description
Deliciously tender salmon fillets stuffed with a flavorful mixture of sautéed spinach, feta cheese, roasted red peppers, and aromatic Italian seasoning, baked to perfection in just 30 minutes.
Ingredients
Units
Scale
Salmon
- 4x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces work best)
- 2 Tbsp olive oil (divided)
- Salt and pepper, to taste
Stuffing
- 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 (recommended parmigiano-reggiano)
- 1/4 cup jarred roasted red peppers, chopped into small, 1/4-inch pieces
Instructions
- Preheat and prepare salmon: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and place salmon pieces skin-side down on the sheet.
- Slice salmon for stuffing: Using a sharp knife, carefully slice down the middle lengthwise of each salmon piece, creating a pocket but ensuring the slice does not go all the way through, leaving salmon flesh attached at the bottom and ends.
- Season salmon: Brush each piece with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
- Sauté spinach and seasonings: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until the spinach is wilted, about 2-3 minutes.
- Mix stuffing ingredients: Turn off heat. Add chopped roasted red peppers, crumbled feta cheese, and grated parmesan to the spinach mixture. Stir well, pressing down on the feta to soften it, until all components bind together.
- Stuff salmon: Spoon the spinach-feta mixture evenly into the pockets of each salmon piece until all filling is used.
- Bake salmon: Place the stuffed salmon in the oven and bake for 12-17 minutes, depending on thickness and desired doneness. The salmon should be opaque and flaky when done.
- Serve: Remove from oven and serve hot immediately.
Notes
- LEFTOVERS: Best enjoyed fresh, but can be refrigerated in an airtight container for up to 3 days.
- RECIPE MODIFICATIONS + TIPS: Use fresh salmon for the best texture, preferably longer fillets for easier stuffing.
- Check doneness by cutting the thickest part; fish should be opaque with a whitish-pink color, no translucent areas.
- High-quality sheep’s feta stored in brine is recommended for optimal flavor.
- Roasted red peppers can be substituted with sun-dried tomatoes.
- If Italian seasoning is not available, combine equal parts oregano, basil, and thyme as an alternative.
Nutrition
- Serving Size: 1 stuffed salmon fillet (6 ounces)
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 95 mg
