If you’re searching for a show-stopping dish that’s as stunning as it is delicious, look no further than Spinach and Feta Stuffed Salmon. This Mediterranean-inspired main course brings together the velvety richness of salmon with a creamy spinach and feta filling, delivering a meal that bursts with color and flavor in every bite. Whether you’re hosting friends or just want to treat yourself to something special on a weeknight, this recipe is pure comfort with a gourmet twist—and it’s surprisingly easy to prepare at home!
Ingredients You’ll Need
Simplicity truly shines with Spinach and Feta Stuffed Salmon. Each ingredient plays a starring role, from the luscious salmon fillets to the fresh spinach and tangy feta, ensuring an irresistible balance of flavors and textures. Gather the following for a dish that feels both elegant and effortless:
- Salmon fillets: Choose four skinless fillets (about 6 oz each), which are perfect for stuffing and cook up tender and flaky.
- Olive oil: Just a tablespoon is all you need to sauté the garlic and spinach, adding richness and bringing the flavors together.
- Fresh spinach: Two cups, chopped, wilt down beautifully and add earthy, vibrant greenness to the filling.
- Feta cheese (crumbled): Half a cup delivers creamy, tangy bursts throughout the stuffing, balancing the richness of the salmon.
- Garlic (minced): Two cloves infuse the spinach with aromatic warmth and depth—don’t skip it!
- Cream cheese (softened): Just one tablespoon helps bind the filling and adds velvety creaminess.
- Lemon zest: Half a teaspoon lifts the whole dish with fresh citrusy fragrance and flavor.
- Salt: Half a teaspoon seasons the filling and the salmon just right.
- Black pepper: A quarter teaspoon adds the perfect gentle kick.
- Lemon wedges (for serving): A pop of brightness right at the table to finish each bite beautifully.
How to Make Spinach and Feta Stuffed Salmon
Step 1: Sauté Spinach and Garlic
Start by heating your olive oil in a medium skillet over medium heat. Add in the minced garlic, letting it cook for just 30 seconds until you catch that fragrant aroma—this is where the magic begins! Next, toss in the chopped spinach and sauté for 2 to 3 minutes, stirring gently, until the leaves are perfectly wilted. Remove the skillet from the heat and let the spinach cool down a bit while you prep everything else.
Step 2: Prepare the Creamy Filling
In a small bowl, combine the cooled spinach, crumbled feta, softened cream cheese, lemon zest, salt, and black pepper. Mix everything well until you get a creamy, cohesive filling dotted with tangy bits of feta and that unmistakable citrus aroma. This mixture forms the heart of your Spinach and Feta Stuffed Salmon, so give it a quick taste and adjust seasoning if you like.
Step 3: Create Pockets in the Salmon
Grab your salmon fillets and, using a sharp knife, carefully make a horizontal slit along one side of each fillet to form a deep pocket. Be gentle so you don’t slice all the way through—you want a nice pocket to hold plenty of stuffing without splitting the fillet. The pockets are where all your savory filling magic will happen!
Step 4: Stuff and Arrange the Salmon
Take a generous spoonful of your spinach and feta mixture and carefully fill each salmon pocket. Press the stuffing in gently so it stays put, then arrange the stuffed fillets on a greased baking sheet or in a baking dish. For a prettier finish, you can neaten up any escaped filling along the edges.
Step 5: Bake Until Perfect
Slide your tray into a preheated oven at 375°F (190°C) and let the fillets bake for 15 to 18 minutes. You’ll know they’re done when the salmon is firm, opaque, and flakes easily with a fork. The filling should be hot and slightly golden at the edges. Right before serving, squeeze a few lemon wedges over the top for extra brightness—it’s the secret finishing touch that ties everything together in Spinach and Feta Stuffed Salmon.
How to Serve Spinach and Feta Stuffed Salmon
Garnishes
This is the moment to let your creativity shine! Freshness is key—a sprinkle of chopped parsley or dill over the top highlights those Mediterranean flavors, while thin lemon slices or a dusting of paprika add a lovely touch of color and a subtle boost to the aroma. Each detail makes your Spinach and Feta Stuffed Salmon feel restaurant-worthy!
Side Dishes
Pairing is everything. For a balanced meal, serve your Spinach and Feta Stuffed Salmon with a light quinoa salad, roasted potatoes, or a simple medley of steamed seasonal vegetables. Rice pilaf with herbs or lemony orzo is another winner, soaking up the extra juices from the salmon and keeping the meal fresh and vibrant.
Creative Ways to Present
Try serving individual fillets on a bed of baby greens drizzled with olive oil and a squeeze of lemon. For a family-style gathering, arrange the stuffed salmon on a large platter and garnish generously for a centerpiece-worthy moment. Stack the fillets with colorful roasted veggies for a layered effect or tuck them into warm pita with a dollop of tzatziki for a tasty riff on Mediterranean wraps!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Spinach and Feta Stuffed Salmon, store it in an airtight container in the refrigerator for up to two days. The flavors mingle even more after a night in the fridge, making your next meal feel just as special!
Freezing
While salmon can be frozen, the stuffing’s creamy texture means it’s best enjoyed fresh. If you need to, wrap individual stuffed salmon fillets tightly in plastic wrap and then foil before freezing for up to a month. Thaw overnight in the fridge and bake gently to reheat for best results.
Reheating
Reheat your stuffed salmon in a preheated oven at 325°F (165°C) for about 10 minutes, or until fully warmed through. Avoid the microwave if possible, as it can dry out the fish and make the filling watery—low and slow is the way to revive all those flavors and keep the inside creamy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out as much moisture as possible from the frozen spinach before adding it to the filling. This prevents the stuffing from getting watery and keeps the texture of your Spinach and Feta Stuffed Salmon just right.
Is it possible to make this dish with other types of fish?
Yes! Try trout or Arctic char if you’d like to switch up the flavor profile. As long as the fillets are thick enough to cut pockets for stuffing, you can experiment with different fish and still enjoy the signature creamy, herby filling.
How do I prevent the salmon from overcooking?
The trick is to bake just until the fish flakes easily with a fork—usually between 15 and 18 minutes, depending on thickness. Keep an eye on it, and pull it from the oven as soon as it’s opaque and the stuffing is hot in the center. An instant-read thermometer should read 145°F (63°C) inside the thickest part.
Can I make Spinach and Feta Stuffed Salmon ahead?
You can prepare the filling and even stuff the salmon earlier in the day. Keep the stuffed fillets covered in the fridge on a baking sheet, then bake them just before serving. It’s a lifesaver for dinner parties or busy weeknights!
What herbs work well in this recipe?
Fresh dill, parsley, or chives all complement the rich, creamy filling. Mix your favorite into the stuffing or sprinkle over the finished fillets for a pop of color and extra flavor. They really brighten up the Spinach and Feta Stuffed Salmon and give it an extra gourmet flourish.
Final Thoughts
There’s just something so satisfying about serving up Spinach and Feta Stuffed Salmon—it always feels like a celebration, no matter the day. Trust me, it’s a recipe that gets rave reviews every time, and it truly is as easy as it is impressive. Invite your friends or treat yourself, and you’ll see why this one’s always on repeat in my kitchen!
Print
Spinach and Feta Stuffed Salmon Recipe
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and nutritious, this Spinach and Feta Stuffed Salmon recipe is a show-stopping dish perfect for a special dinner or a quick weeknight meal.
Ingredients
Salmon:
- 4 salmon fillets (6 oz each, skinless)
- 1 tbsp olive oil
Stuffing:
- 2 cups fresh spinach (chopped)
- 1/2 cup crumbled feta cheese
- 2 cloves garlic (minced)
- 1 tbsp cream cheese (softened)
- 1/2 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Serving:
- lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté spinach: Heat olive oil in a skillet, sauté garlic, add spinach, and cook until wilted.
- Prepare stuffing: Combine cooked spinach with feta, cream cheese, lemon zest, salt, and pepper.
- Stuff salmon: Cut pockets in fillets, stuff with spinach mixture.
- Bake: Place fillets on a baking sheet, bake for 15–18 minutes until cooked through.
- Serve: Serve warm with lemon wedges.
Notes
- You can prepare the stuffing ahead of time and refrigerate until ready to use.
- For added flavor, top the salmon with a sprinkle of paprika or fresh herbs before baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 360
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg
