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Stuffed Salmon With Spinach & Feta

Stuffed Salmon With Spinach & Feta - A Flavorful 30-Minute Delight

Discover a Mediterranean twist on salmon with this Stuffed Salmon With Spinach & Feta, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 pieces Fresh Salmon Fillets Choose high-quality pieces for the best texture and flavor.
  • to taste Salt
  • to taste Pepper
For the Filling
  • 1 tablespoon Olive Oil Use extra virgin for richer flavor.
  • 5 ounces Baby Spinach Substitute with kale or Swiss chard if needed.
  • 1 teaspoon Italian Seasoning Or mix equal parts oregano, basil, and thyme.
  • 1 teaspoon Paprika Smoked paprika can provide a delicious twist.
  • 1/4 teaspoon Cayenne Pepper Adjust to your spice preference.
  • 4 ounces Feta Cheese Sheep's feta offers an even richer taste.
  • 1/4 cup Parmesan Cheese Opt for freshly grated for the best melting quality.
  • 1/2 cup Roasted Red Peppers You can use sun-dried tomatoes as an alternative.

Equipment

  • Medium Pan
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice each salmon fillet lengthwise to create a pocket, brushing the outside with olive oil and seasoning with salt and pepper.
  3. Sauté the spinach in a medium pan with olive oil, Italian seasoning, paprika, and cayenne for about 2 minutes until wilted.
  4. Remove from heat and mix in roasted red peppers, feta, and parmesan cheese until well combined.
  5. Stuff the salmon pockets with the filling, ensuring even distribution.
  6. Bake the stuffed salmon for 12-17 minutes until opaque and flakes easily with a fork.
  7. Let the stuffed salmon rest for a few minutes before serving, pairing with a light salad or whole grains.

Nutrition

Serving: 1filletCalories: 380kcalCarbohydrates: 5gProtein: 35gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 2500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, wrap tightly before baking and it can last up to 2 months.

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