Spinach and Feta Stuffed Salmon Recipe
The Spinach and Feta Stuffed Salmon is a show-stopping main dish that manages to be both stunningly elegant and weeknight-friendly. Tender, flaky salmon fillets are generously filled with vibrant sautéed spinach, creamy feta, and a touch of lemon and dill, creating a medley of Mediterranean flavors in every bite. This recipe is as much a feast for the eyes as it is for your taste buds, making it perfect for impressing guests or treating yourself to something special at home.
Ingredients You’ll Need
This recipe relies on simple but essential ingredients that each play a key role in delivering extraordinary flavor and color. From the juicy salmon to the zesty lemon and herby dill, every ingredient combines for a truly memorable Spinach and Feta Stuffed Salmon.
- Salmon fillets: Look for thick, center-cut fillets so you can easily make a pocket for stuffing.
- Olive oil: Adds richness to the spinach and helps keep the salmon moist as it bakes.
- Fresh spinach: Provides a pop of color and earthy flavor; chop before cooking for easy mixing.
- Crumbled feta cheese: Brings creaminess and a tangy bite that pairs beautifully with salmon.
- Cream cheese: Makes the filling luscious and helps it bind together.
- Garlic: Just one clove, but it makes the filling irresistibly aromatic.
- Lemon juice: Brightens up the flavors and cuts through the richness.
- Dried dill: Infuses freshness and that classic Mediterranean flair.
- Salt: Enhances every taste note in the dish—don’t skip it!
- Black pepper: Offers subtle heat and depth.
- Lemon wedges for serving: A squeeze just before eating makes all the flavors sing and adds a touch of elegance to the plate.
How to Make Spinach and Feta Stuffed Salmon
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish so the salmon lifts out easily after baking and maintains its beautiful, intact presentation—just a drizzle of olive oil does the trick!
Step 2: Sauté the Spinach
In a small skillet over medium heat, add a little olive oil and toss in the chopped spinach. Sauté for just 2–3 minutes, until wilted and vibrant green. Sautéing not only softens the spinach but also removes excess moisture, so your filling isn’t runny. Let the spinach cool slightly before moving on—this helps the cheeses stay creamy when you mix them in.
Step 3: Mix up the Perfect Filling
In a small bowl, combine your sautéed spinach, crumbled feta, softened cream cheese, minced garlic, lemon juice, dill, salt, and pepper. Stir everything together until you get a creamy, colorful mixture, flecked with green and dotted with feta. Taste and adjust seasonings if you like—the filling should be just a little tangy and herby.
Step 4: Prepare the Salmon
Using a sharp knife, carefully slice a pocket into the side of each salmon fillet. Go slowly and keep it centered so you don’t slice through. This pocket is where the magic happens, making room for that luscious spinach and feta mixture.
Step 5: Stuff and Assemble
Spoon the spinach and feta filling evenly into each salmon pocket, packing it gently but firmly. Place the stuffed fillets in your prepared baking dish and brush the tops with a little extra olive oil to keep them moist and give them a shine as they bake.
Step 6: Bake to Perfection
Slide the baking dish into your preheated oven and bake for 18–20 minutes, or until the salmon flakes easily with a fork and the filling is bubbling slightly. Keep an eye on the fillets during the last few minutes to avoid overbaking—they should be opaque and tender.
Step 7: Serve and Enjoy
Plate each fillet warm from the oven and finish with a generous squeeze of fresh lemon from those beautiful wedges. The Spinach and Feta Stuffed Salmon is ready to be enjoyed—get ready for happy forks and glowing reviews!
How to Serve Spinach and Feta Stuffed Salmon
Garnishes
Dress up each serving with a few sprigs of fresh dill, more crumbled feta, or a sprinkle of lemon zest for a lively pop of color and flavor. A drizzle of extra virgin olive oil just before serving also adds a gourmet touch and a subtle sheen.
Side Dishes
This Spinach and Feta Stuffed Salmon goes hand in hand with an array of side dishes—try fluffy quinoa, roasted baby potatoes, or a crisp green salad tossed with vinaigrette. If you’re feeling extra-fancy, herby couscous or lightly sautéed asparagus will echo the dish’s Mediterranean flair.
Creative Ways to Present
For special occasions, arrange the salmon fillets over a bed of greens on a large platter, sprinkle with pomegranate seeds for color, and surround with lemon slices. Or prep individual portions atop lentil salad or wilted spinach for a restaurant-worthy effect—the options are truly endless!
Make Ahead and Storage
Storing Leftovers
If you have any Spinach and Feta Stuffed Salmon left (a big if!), store it in an airtight container in the fridge. It’s best eaten within 2 days for peak freshness and texture. Make sure the container is well-sealed to keep the fish from picking up other fridge flavors.
Freezing
The salmon can be prepared and stuffed ahead, then wrapped tightly and frozen before baking. Simply thaw overnight in the fridge and bake as directed when ready. Cooked leftovers can also be frozen, though the texture of the filling may change slightly upon thawing.
Reheating
To keep the salmon moist, reheat in a 300°F oven, covered loosely with foil, until just warmed through. Microwaving is quick, but can dry out the fish—if you go that route, cover and use a low setting. Add a fresh squeeze of lemon for brightness after reheating.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw the frozen spinach completely and squeeze out as much excess water as possible so your filling stays thick and creamy.
What if I don’t have cream cheese?
Greek yogurt is a great swap. It gives a tangier taste and still helps the filling hold together well. Ricotta cheese also works beautifully for a lighter, fluffier texture.
How can I tell if my salmon is cooked perfectly?
Perfectly cooked salmon will flake easily with a fork, look opaque, and be just barely cooked through in the thickest part. For best results, take care not to overbake—it should still be juicy and tender!
Can this be made dairy-free?
While the core of Spinach and Feta Stuffed Salmon is creamy and cheesy, you can experiment with plant-based cheeses or a cashew-based filling for a dairy-free version. Just be sure to taste and adjust the seasonings since dairy-free cheeses can be milder.
Is this recipe suitable for meal prep?
Yes! You can assemble the salmon with the stuffing a day in advance, cover well, and refrigerate until ready to bake. It’s a fantastic make-ahead dish for impressing company or enjoying effortless weeknight meals.
Final Thoughts
If you’re feeling inspired to try something that looks and tastes restaurant-worthy without the fuss, make this Spinach and Feta Stuffed Salmon part of your next dinner lineup. Each bite is bursting with fresh and savory flavors, and it’s easy enough to become a new go-to favorite. Let your kitchen smell amazing, enjoy every bite, and don’t be shy about sharing your creation with family and friends!
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Spinach and Feta Stuffed Salmon Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delightful meal with this Spinach and Feta Stuffed Salmon recipe. Tender salmon fillets are filled with a flavorful mixture of spinach, feta cheese, and aromatic seasonings, creating a dish that’s both elegant and delicious.
Ingredients
Salmon:
- 4 salmon fillets (6 ounces each)
- 1 tablespoon olive oil
Stuffing:
- 1 cup fresh spinach (chopped)
- 1/3 cup crumbled feta cheese
- 2 tablespoons cream cheese (softened)
- 1 garlic clove (minced)
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Sauté spinach: In a skillet, sauté chopped spinach with olive oil until wilted. Remove from heat and let cool.
- Prepare stuffing: Mix sautéed spinach with feta cheese, cream cheese, garlic, lemon juice, dill, salt, and pepper.
- Stuff salmon: Slice a pocket into each salmon fillet and fill with the spinach and feta mixture.
- Bake: Place stuffed fillets in the baking dish, brush with olive oil, and bake for 18–20 minutes until cooked.
- Serve: Serve warm with lemon wedges.
Notes
- You can use frozen spinach—just thaw and squeeze out excess moisture before using.
- This dish pairs well with quinoa, roasted vegetables, or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 360
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 95mg
