Baked Stuffed Salmon with Spinach and Feta is a tasty and healthy dish that brings together the rich, flaky salmon with a creamy, flavorful filling of fresh spinach and tangy feta cheese. The salmon stays moist as it bakes, and the filling adds a nice mix of textures and flavors that really make this meal special.
I love how easy it is to prepare this recipe, yet it feels extra fancy when you serve it. My little trick is to make sure the spinach is well-drained before mixing it with the feta so the filling doesn’t get soggy. It’s one of those dishes I turn to when I want something impressive but don’t want to spend hours in the kitchen.
This stuffed salmon goes perfectly with a simple side like roasted potatoes or a fresh green salad. I often serve it with a squeeze of lemon on top, which brightens up the flavors even more. It’s a dish my family enjoys, especially on weekends when we want a nice meal that’s both healthy and satisfying.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work best, ideally with the skin removed for easier stuffing. You can substitute with steelhead trout or arctic char if salmon isn’t available.
Spinach: Fresh spinach is ideal for a light, fresh taste and texture. Frozen spinach can be used but make sure to thaw and squeeze out all excess water to avoid soggy filling.
Feta Cheese: Crumbled feta adds a tangy creaminess and pairs well with the spinach. If you’re avoiding dairy, try a vegan feta or mashed tofu seasoned with lemon and herbs.
Sun-dried Tomatoes: These give a sweet and savory pop but are optional. Cherry tomatoes or roasted red peppers could also be a nice swap.
Cream Cheese or Ricotta: These add extra creaminess and help bind the filling. You can skip this or swap with a nut-based cheese for a dairy-free option.
How Can I Make Sure the Salmon Stays Moist and the Filling Doesn’t Overflow?
Stuffing salmon evenly without losing moisture is key. Here’s how I handle it:
- Cut the pocket carefully: Use a sharp knife to slice horizontally without cutting all the way through. Take your time to avoid tearing.
- Drain spinach well: After cooking, press out as much water as possible from the spinach using a clean towel. This prevents soggy filling and watery salmon.
- Don’t overfill: Fill the pocket gently with the spinach and feta mix, just enough to stuff it without forcing it out during baking.
- Drizzle olive oil on top: This locks in moisture and helps the salmon cook beautifully with a nice finish.
- Bake at the right temp: Baking at 375°F lets the salmon cook through evenly and keeps it tender and flaky.
Equipment You’ll Need
- Baking dish or oven-safe skillet – perfect for cooking salmon evenly and catching juices.
- Sharp knife – helps you cut a neat pocket in the salmon without tearing the flesh.
- Medium sauté pan – ideal for quickly wilting spinach and cooking garlic.
- Mixing bowl – to combine the spinach, feta, and other filling ingredients smoothly.
- Wooden spoon or spatula – great for stirring the filling without scratching your pan.
Flavor Variations & Add-Ins
- Swap feta for goat cheese – it gives a creamier texture and slightly tangy taste that pairs well with salmon.
- Add pine nuts or chopped walnuts to the filling for a nice crunch and extra richness.
- Use kale instead of spinach for a more robust, earthier flavor and added nutrients.
- Mix in some fresh herbs like dill, basil, or parsley to brighten the stuffing’s flavor profile.
Baked Stuffed Salmon With Spinach And Feta
Ingredients You’ll Need:
- 4 salmon fillets (6 oz each), skin removed
- 2 cups fresh spinach leaves
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped sun-dried tomatoes (optional)
- 1 small garlic clove, minced
- 2 tablespoons cream cheese or ricotta (optional for creaminess)
- 1 tablespoon olive oil
- 1 teaspoon dried dill or 1 tablespoon fresh dill, finely chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake, for a total time of around 30-35 minutes. It’s quick and easy for a healthy weeknight meal or a simple dinner that feels special.
Step-by-Step Instructions:
1. Prepare the Spinach Filling:
Heat a teaspoon of olive oil in a medium pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. In a bowl, combine cooked spinach, crumbled feta, cream cheese (if using), and sun-dried tomatoes. Season with salt and pepper and mix well.
2. Prepare the Salmon:
Lay salmon fillets flat on a cutting board. Carefully slice a pocket horizontally into each fillet, taking care not to cut through completely. Spoon the spinach and feta mixture evenly inside each pocket, pressing gently to fill without overstuffing.
3. Bake the Stuffed Salmon:
Lightly grease a baking dish or oven-safe skillet with olive oil. Place the stuffed salmon fillets inside. Drizzle olive oil over the tops, sprinkle with dill, and season with a little extra salt and pepper. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the salmon flakes easily with a fork. Serve immediately with lemon wedges for squeezing over.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight and pat it dry before preparing. This helps the fillets hold together and prevents excess moisture from making the filling soggy.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can make the spinach and feta filling a day in advance and keep it refrigerated. Just bring it to room temperature before stuffing the salmon for easier spreading.
How Do I Store and Reheat Leftover Stuffed Salmon?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 300°F (150°C) covered with foil to prevent drying out, until warmed through.
What Are Good Side Dishes to Serve With This Salmon?
This stuffed salmon pairs well with roasted potatoes, a fresh green salad, or steamed vegetables like asparagus or green beans. A squeeze of fresh lemon enhances the flavors even more!
