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Tender salmon fillets stuffed with sautéed spinach, feta, parmesan, and roasted red peppers, seasoned with herbs and spices, baked to perfection for a nutritious and elegant meal.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 x 6-ounce salmon fillets (about 170 grams each), skin removed if present
  • 2 tablespoons olive oil, divided
  • 3 packed cups baby spinach, fresh
  • 2 cloves garlic, minced finely
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika (regular or smoked)
  • Pinch of cayenne pepper
  • 5.3 ounces feta cheese block (about 150 grams), crumbled
  • 1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
  • 1/4 cup jarred roasted red peppers, chopped
  • 1 lemon, zested and juiced
  • Salt, to taste
  • Black pepper, to taste
  • Fresh dill or parsley, for garnish

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Remove skin from salmon fillets if present, rinse under cold water, and pat dry.
  3. Place salmon fillets skin-side down on the prepared baking sheet.
  4. Use a sharp knife to cut a horizontal slit through the thickest part of each fillet to create a pocket, being careful not to cut through the bottom or ends.
  5. Brush each fillet with 1 tablespoon olive oil and season with salt and black pepper.
  6. Heat the remaining 1 tablespoon olive oil in a large pan over medium heat.
  7. Add minced garlic, baby spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper to the pan and sauté until the spinach is wilted.
  8. Remove the pan from heat; stir in chopped roasted red peppers, crumbled feta, freshly grated Parmesan, lemon zest, and lemon juice until well combined.
  9. Spoon the spinach-cheese mixture evenly into each salmon pocket, avoiding overstuffing. Gently pinch the edges or secure with toothpicks if needed.
  10. Optional: For a seared crust, heat an oven-safe skillet over medium-high heat with a splash of olive oil, sear each stuffed fillet for 3–4 minutes per side, then transfer to a preheated 375°F oven and bake for 10–12 minutes until cooked through.
  11. Alternatively, bake the stuffed salmon directly on the baking sheet in the 400°F oven for 12–17 minutes, or until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).
  12. Remove from oven and let rest for a few minutes.
  13. Garnish with fresh dill or parsley and lemon slices before serving.

Notes

For a dairy-free version, substitute feta cheese with plant-based cheese alternatives that crumble like feta., To prevent filling from spilling out, gently pinch edges or secure with toothpicks before cooking. Remove toothpicks before serving or reheating., Overstuffing can cause filling to spill; use a generous but manageable amount in the salmon pockets., The filling can be prepared up to 24 hours in advance and stored separately in the refrigerator., Assembled stuffed salmon can also be refrigerated up to 24 hours before cooking to save time., Leftovers keep well in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months if cooked, or up to 1 month if raw and stuffed., To reheat, warm gently in oven (275–300°F), skillet over medium-low heat, or in short low-power bursts in the microwave to prevent drying out., Use a meat thermometer to check for doneness; the salmon should reach 145°F (63°C) internally., Frozen spinach can be used if fully thawed and excess water squeezed out to avoid soggy filling.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 stuffed salmon fillet
  • Calories: Approximately 380 calories per serving
  • Fat: Approximately 25 grams per serving
  • Carbohydrates: Approximately 6 grams per serving
  • Protein: Approximately 35 grams per serving