If you’re searching for a truly impressive yet surprisingly easy main dish, let me introduce you to Stuffed Salmon With Spinach & Feta. This is the meal I whip up whenever I want to wow guests or just make a regular weeknight feel extra special. Tender, flaky salmon acts as the perfect canvas for a savory mixture of creamy feta, vibrant spinach, sweet roasted red peppers, and a hint of warming spices. The result? A showstopping entrée that’s bursting with color, flavor, and a delightful medley of textures. The best part: It all comes together with very little fuss, but it tastes like you spent hours in the kitchen.

Stuffed Salmon With Spinach & Feta Recipe - Recipe Image

Ingredients You’ll Need

What makes Stuffed Salmon With Spinach & Feta so magical is how a handful of straightforward ingredients come together for maximum flavor. Each element is carefully chosen to enhance the dish’s richness, tenderness, and gorgeous presentation.

Salmon fillets (four 6-ounce pieces): Choose longer pieces if possible; they’re easier to stuff and hold their shape beautifully.
Olive oil (2 Tbsp, divided): Adds luscious moisture and helps the salmon develop that irresistible golden edge.
Baby spinach (3 cups, packed): Adds a fresh pop of green plus a mild, earthy note that’s perfect with salmon.
Italian seasoning (1 tsp): A shortcut to savory, herbaceous flavor that pairs with fish and vegetables alike.
Paprika (1/2 tsp, regular or smoked): For gentle warmth and a dash of pretty color—use smoked for extra depth.
A pinch of cayenne pepper: This optional touch brings gentle heat that really wakes up the cheese and spinach.
Feta cheese (about 5.3 oz block): The star of the stuffing. Choose a block rather than pre-crumbled for better flavor and texture.
Parmesan, freshly grated (1/4 cup): Nutty, salty, and so melty when baked; parmigiano-reggiano is especially good here.
Jarred roasted red peppers (1/4 cup, chopped): Sweet, tangy, and a pop of gorgeous color in the filling.
Salt + pepper, to taste: Essential for seasoning both the fish and the filling, so don’t forget this finishing touch.

How to Make Stuffed Salmon With Spinach & Feta

Step 1: Prep Your Baking Sheet and Salmon

Start by preheating your oven to 400F and lining a baking sheet with parchment paper—trust me, this makes cleanup a total breeze. Place the salmon pieces skin-side down on your sheet. This gives you a neat, steady base for stuffing and keeps the fillets from drying out in the oven.

Step 2: Slice a Pocket

With a sharp knife, gently slice down lengthwise through the thickest part of each salmon piece, careful not to cut all the way through. You’ll want a nice pocket for your flavorful filling to nestle inside, so leave the base and ends intact. Take your time—this little extra effort is what creates that special stuffed effect.

Step 3: Season the Salmon

Brush each piece generously with 1 tablespoon of olive oil, then sprinkle with salt and pepper. This not only flavors the fish but also helps it retain moisture as it bakes. Set the seasoned fillets aside while you whip up the filling.

Step 4: Sauté the Spinach Mixture

In a large pan, heat the remaining tablespoon of olive oil over medium heat. When it shimmers, add the baby spinach, Italian seasoning, paprika, cayenne, and a pinch of salt and pepper. Sauté for two or three minutes until the spinach collapses into bright green silk. The spices bloom in the oil, giving the filling lots of depth.

Step 5: Add Cheeses and Roasted Peppers

Turn off the heat, then fold in the chopped roasted red peppers, crumbled feta, and fresh parmesan. Use a spoon or spatula to press down on the feta as you stir; it’ll “mush” into the warm spinach, binding the mix together in a deliciously creamy filling. The contrast of salty cheese and sweet peppers is irresistible!

Step 6: Stuff the Salmon

With a spoon, pack the spinach-feta mixture firmly into the pocket of each salmon fillet. You want a generous amount in every piece—don’t worry about little bits spilling out; they’ll get beautifully blistered and golden in the oven. Keep dividing the mixture until every salmon fillet is perfectly stuffed.

Step 7: Bake to Perfection

Pop your stuffed salmon onto the baking sheet and slide it into the oven. Bake for 12 to 17 minutes, depending on the thickness of your fish and how you like your salmon—just-cooked salmon is still tender and silky in the middle. Once the salmon is opaque and the stuffing is golden with tiny bubbly edges, it’s time to plate up and enjoy!

How to Serve Stuffed Salmon With Spinach & Feta

Garnishes

Add a final flourish with a sprinkle of extra chopped parsley, a few thin lemon slices, or a dusting of more parmesan over the top. A drizzle of good olive oil right before serving brings a little extra richness and a lovely, glossy finish to Stuffed Salmon With Spinach & Feta.

Side Dishes

This dish pairs wonderfully with simple, fresh sides that let the salmon and savory stuffing shine. Think roasted potatoes, sautéed green beans, a crisp cucumber salad, or even fluffy couscous. The bright flavors of the Stuffed Salmon With Spinach & Feta can stand up to hearty grains as easily as a bed of baby greens.

Creative Ways to Present

Consider slicing each stuffed salmon piece on the diagonal to show off the vibrant filling, and arrange on a platter with colorful sides for your guests. For a dinner party, serve on individual plates with a swoosh of herby yogurt sauce or a roasted pepper coulis for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

If you have any Stuffed Salmon With Spinach & Feta left, just pop the pieces in an airtight container and refrigerate. They’ll keep well for up to 2 days, and are delicious cold, flaked into salads or grain bowls if you’re in the mood for something fresh the next day.

Freezing

For longer storage, you can wrap stuffed salmon portions tightly in foil or plastic wrap, then place in freezer bags. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.

Reheating

To reheat, add a splash of water or lemon juice to keep things moist, and warm covered in a low oven (about 300F) for 10-12 minutes. This keeps the fish tender while ensuring the stuffing is heated through. Avoid the microwave if possible, as it can dry out the fish.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw about 1 cup of frozen spinach, squeeze out as much moisture as possible, and use it in place of the fresh spinach. The overall flavor and texture of Stuffed Salmon With Spinach & Feta will still be wonderful.

What other cheeses pair well with the stuffing?

While feta is classic, goat cheese or ricotta also work beautifully in this recipe. Feel free to combine them or add a bit of cream cheese for extra creaminess in your Stuffed Salmon With Spinach & Feta.

Is there a good substitute for salmon?

Yes, you can swap in steelhead trout or even thick fillets of cod as an alternative, following the same technique. The stuffing and seasonings work well with a variety of mild, flaky fish.

Can I make the stuffing ahead of time?

Yes! You can prep the spinach-feta mixture up to a day ahead and keep it refrigerated. Assemble right before baking for the freshest flavor and texture in your Stuffed Salmon With Spinach & Feta.

How do I know when the salmon is cooked through?

Salmon is ready when it flakes easily with a fork, is opaque throughout, and reaches 145F at the thickest point. For Stuffed Salmon With Spinach & Feta, aim for just-cooked fish so it stays moist.

Final Thoughts

I can’t wait for you to experience how a handful of delicious ingredients can become the centerpiece of a truly memorable meal. Stuffed Salmon With Spinach & Feta is the kind of recipe that instantly feels special, whether you’re cooking for a crowd or treating yourself. Give it a try, and I promise your kitchen will be filled with happy smiles and satisfied hearts!