Stuffed Salmon With Spinach & Feta
A delightful dish of salmon fillets stuffed with a creamy mixture of sautéed spinach and tangy feta cheese, ready in just 30 minutes.
Ingredients
For the Salmon
- 4 pieces 6-ounce pieces of salmon Approx. 170 grams each; longer pieces work best.
- 2 Tbsp olive oil Divided.
- to taste Salt and pepper
For the Filling
- 3 cups baby spinach Packed.
- 1 tsp Italian seasoning
- 1/2 tsp paprika Regular or smoked.
- a pinch cayenne pepper
- 5.3 ounces block of feta cheese Approx. 150 grams.
- 1/4 cup freshly grated parmesan Recommended: Parmigiano-Reggiano.
- 1/4 cup jarred roasted red peppers Chopped into small, 1/4-inch pieces.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Place the salmon pieces on the baking sheet, skin-side down. Using a sharp knife, slice down the middle of each piece lengthwise, ensuring not to cut all the way through.
- Brush the salmon with 1 tablespoon of olive oil and season generously with salt and pepper.
Cooking the Filling
- In a large pan over medium heat, heat the remaining tablespoon of olive oil. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a couple of minutes until the spinach is wilted.
- Turn off the heat and add the chopped roasted red peppers, feta cheese, and freshly grated parmesan to the pan. Stir until well combined, pressing down on the feta to soften it into the mixture.
Stuffing and Baking
- Spoon the spinach-feta mixture into the cuts of the salmon. Ensure each piece is evenly filled.
- Place the salmon in the oven and bake for about 12-17 minutes. Cooking time may vary depending on the thickness of your fish.
- Remove the salmon from the oven and serve hot.
Notes
Serve with lemon wedges on the side for an extra burst of flavor. Consider using a good quality olive oil for better flavor.