Stuffed Salmon Spinach Feta: Delicious Recipe & Easy Instructions

Stuffed Salmon Spinach Feta – prepare to be amazed! Imagine perfectly flaky salmon, bursting with a creamy, savory filling of spinach and tangy feta cheese. This isn’t just dinner; it’s an experience. I’m so excited to share this recipe with you because it’s one of those dishes that looks and tastes incredibly impressive, but is surprisingly simple to make.

While the exact origins of stuffing fish are difficult to pinpoint, the practice has been around for centuries in various cultures. From Mediterranean shores to Scandinavian fjords, cooks have long appreciated the art of enhancing the delicate flavor of fish with complementary ingredients. The combination of spinach and feta, however, speaks to the enduring popularity of Greek flavors, known for their vibrant freshness and satisfying textures. This particular stuffed salmon spinach feta recipe draws inspiration from those classic pairings, elevating a simple salmon fillet into a gourmet delight.

People adore this dish for so many reasons. The contrast between the rich, oily salmon and the light, herbaceous filling is simply divine. The feta adds a delightful salty tang that cuts through the richness, while the spinach provides a subtle earthiness. Plus, it’s incredibly versatile! Serve it with a side of roasted vegetables, a simple salad, or even some couscous for a complete and satisfying meal. But the best part? It’s healthy, delicious, and ready in under an hour. Get ready to impress your family and friends with this incredible stuffed salmon spinach feta recipe!

Ingredients:

• For the Salmon:
• 4 (6-ounce) salmon fillets, skin on or off, your preference
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• For the Spinach and Feta Filling:
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 5 ounces fresh spinach, roughly chopped
• 1/4 cup crumbled feta cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon lemon juice
• 1/4 teaspoon salt (adjust to taste, feta is salty!)
• 1/8 teaspoon black pepper
• 1/4 cup breadcrumbs (panko or regular)
• Optional Garnishes:
• Lemon wedges
• Fresh parsley, chopped

Preparing the Spinach and Feta Filling:

1. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Make sure to stir occasionally to prevent burning. We want the onion to be nice and sweet before adding the garlic.
2. Add the Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma should be intoxicating at this point!
3. Wilt the Spinach: Add the roughly chopped spinach to the skillet. You might need to add it in batches, as it will wilt down considerably. Stir frequently until the spinach is completely wilted, about 3-5 minutes. Don’t worry if it seems like a lot of spinach at first, it will shrink down significantly.
4. Remove Excess Moisture: Once the spinach is wilted, transfer it to a colander and press out as much excess moisture as possible. This is a crucial step! Excess moisture will make the filling watery and prevent it from binding together properly. You can use the back of a spoon or your hands to squeeze out the liquid. Alternatively, you can place the spinach in a clean kitchen towel and wring it out.
5. Combine the Filling Ingredients: In a medium bowl, combine the squeezed-out spinach, crumbled feta cheese, grated Parmesan cheese, lemon juice, salt, pepper, and breadcrumbs. Mix well until all ingredients are evenly distributed. Taste the filling and adjust the seasoning as needed. Remember that feta cheese is already quite salty, so be careful not to over-salt. The breadcrumbs will help to bind the filling together and absorb any remaining moisture.

Preparing the Salmon:

1. Prepare the Salmon Fillets: Pat the salmon fillets dry with paper towels. This will help them to sear nicely and prevent them from steaming in the oven. If you are using salmon with the skin on, you can score the skin a few times with a sharp knife to prevent it from curling up during cooking.
2. Create a Pocket: Using a sharp knife, carefully cut a horizontal slit into each salmon fillet, creating a pocket for the filling. Be careful not to cut all the way through the fillet. You want to create a deep pocket without splitting the salmon in half. The size of the pocket will depend on the thickness of your salmon fillets.
3. Season the Salmon: In a small bowl, combine the olive oil, salt, pepper, garlic powder, and paprika. Mix well. Brush the mixture all over the salmon fillets, including inside the pockets. This will add flavor and help the salmon to brown nicely in the oven.

Stuffing and Baking the Salmon:

1. Stuff the Salmon: Carefully stuff each salmon fillet with the spinach and feta filling. Be generous with the filling, but don’t overstuff the fillets, as the filling may spill out during baking. Use your fingers to gently pack the filling into the pockets.
2. Preheat the Oven: Preheat your oven to 400°F (200°C).
3. Prepare Baking Dish: Lightly grease a baking dish with olive oil or cooking spray. This will prevent the salmon from sticking to the dish.
4. Arrange Salmon: Place the stuffed salmon fillets in the prepared baking dish. Make sure they are not overcrowded, as this can prevent them from cooking evenly.
5. Bake the Salmon: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your salmon fillets. You can check for doneness by inserting a fork into the thickest part of the fillet and gently twisting. If the salmon flakes easily, it is done. The internal temperature of the salmon should reach 145°F (63°C).
6. Optional Broiling: For a more golden-brown top, you can broil the salmon for the last 1-2 minutes of cooking. Watch carefully to prevent burning.

Serving:

1. Rest and Serve: Remove the baked salmon from the oven and let it rest for a few minutes before serving. This will allow the juices to redistribute, resulting in a more moist and flavorful salmon.
2. Garnish and Enjoy: Garnish with lemon wedges and fresh parsley, if desired. Serve immediately and enjoy! This stuffed salmon is delicious served with roasted vegetables, rice, or a simple salad.

Conclusion:

This isn’t just another salmon recipe; it’s a culinary adventure waiting to happen! The combination of flaky, succulent salmon, the earthy spinach, and the tangy feta creates a symphony of flavors that will tantalize your taste buds. Trust me, once you try this Stuffed Salmon with Spinach and Feta, it will become a regular feature on your dinner table. It’s impressive enough for a special occasion, yet simple enough for a weeknight meal.

But why is this recipe a must-try? Beyond the incredible taste, it’s also surprisingly healthy. Salmon is packed with omega-3 fatty acids, spinach is a powerhouse of vitamins and minerals, and feta adds a boost of protein and calcium. You’re getting a delicious and nutritious meal all in one! Plus, the presentation is stunning. The vibrant green spinach and creamy white feta nestled inside the pink salmon fillet make for a dish that’s as beautiful as it is delicious.

Looking for serving suggestions? This Stuffed Salmon with Spinach and Feta pairs perfectly with a variety of sides. A simple lemon-herb roasted asparagus or steamed green beans would complement the flavors beautifully. For a heartier meal, try serving it with quinoa or brown rice. A light and refreshing salad with a vinaigrette dressing would also be a wonderful addition. And don’t forget a squeeze of fresh lemon juice over the salmon just before serving – it really brightens up the flavors!

Want to get creative? There are so many ways to customize this recipe to your liking. If you’re not a fan of feta, try using goat cheese or ricotta instead. You could also add some chopped sun-dried tomatoes or artichoke hearts to the spinach mixture for extra flavor and texture. For a spicier kick, add a pinch of red pepper flakes. Another variation is to use different types of greens, such as kale or Swiss chard, in place of the spinach. You can even add some chopped walnuts or pine nuts for a bit of crunch.

I’ve made this recipe countless times, and it’s always a hit. I’ve served it to family, friends, and even picky eaters, and everyone raves about it. It’s a guaranteed crowd-pleaser! The best part is that it’s so easy to make. Even if you’re not an experienced cook, you can easily master this recipe. The instructions are clear and straightforward, and the ingredients are readily available.

So, what are you waiting for? Grab your ingredients and get cooking! I’m confident that you’ll love this Stuffed Salmon with Spinach and Feta as much as I do. It’s a delicious, healthy, and impressive dish that’s perfect for any occasion.

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you think and any variations you tried. Did you add any special ingredients? Did you serve it with a particular side dish? Your feedback is invaluable and helps other readers discover new and exciting ways to enjoy this amazing recipe. Happy cooking!

---