If you are on the hunt for a dish that feels special but is surprisingly easy to prepare, this Spinach and Feta Stuffed Salmon Recipe is an absolute game-changer. The tender, flaky salmon paired with creamy, tangy feta and vibrant spinach creates a perfect harmony of flavors and textures that will have you reaching for seconds. Whether you’re cooking for a weeknight dinner or a casual gathering, this recipe combines the fresh Mediterranean-inspired ingredients you love into a satisfying meal that feels both elegant and wholesome.
Ingredients You’ll Need
The beauty of this Spinach and Feta Stuffed Salmon Recipe lies in its simplicity — every ingredient plays an important role in building layers of flavor, texture, and color, making your dish as appealing to the eye as it is to your palate.
- Salmon fillets: Choose fresh, skinless fillets, about 6 ounces each, for perfectly even cooking and a tender bite.
- Olive oil: A drizzle adds richness and helps soften the garlic and spinach gently without overpowering the dish.
- Garlic cloves: Minced finely to infuse the spinach filling with a warm, aromatic undertone.
- Fresh spinach: Provides a vibrant green color and a healthy dose of nutrients while balancing the richness of the cheeses.
- Feta cheese: Crumbled for that salty, creamy pop, feta is essential for adding Mediterranean flair.
- Cream cheese: Softened and mixed in to create a luscious texture and marry the flavors seamlessly.
- Lemon juice: A splash of freshness that brightens the filling and complements the natural flavors of the salmon.
- Dill: Either dried or fresh, it adds an herbal note that enhances the seafood without masking it.
- Salt and black pepper: Seasoning to taste ensures every bite is perfectly balanced.
- Lemon wedges: Served on the side to squeeze over the salmon, adding an extra zing of citrus delight.
How to Make Spinach and Feta Stuffed Salmon Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C). This temperature is ideal to cook the salmon evenly without drying it out. Line a baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup a breeze.
Step 2: Cook the Garlic and Spinach
Heat a tablespoon of olive oil in a skillet over medium heat. Toss in the minced garlic, cooking just for about 30 seconds until it’s fragrant but not browned — this quick step unlocks the garlic’s flavor without bitterness. Add the chopped fresh spinach and cook until it wilts, about 2–3 minutes. Then, remove the skillet from heat and let this mixture cool slightly before moving to the next step.
Step 3: Combine the Filling Ingredients
To the cooled spinach and garlic, add the crumbled feta cheese, softened cream cheese, fresh lemon juice, dill, salt, and pepper. Stir everything together gently but thoroughly, crafting a creamy, flavorful filling that’s packed with character and moisture ready to be nestled inside your salmon.
Step 4: Create Pockets in the Salmon
Take a sharp knife and carefully slice a horizontal pocket into the thickest part of each salmon fillet, making sure not to cut all the way through the fish. This pocket will hold the delicious spinach and feta mixture, turning a simple salmon fillet into an exciting stuffed meal.
Step 5: Stuff and Bake
Spoon the spinach and feta filling carefully into each pocket, pressing gently to ensure the stuffing stays in place while baking. Arrange the stuffed salmon on your prepared baking sheet. Season the tops with a little salt and pepper and drizzle with olive oil if you like for an added golden finish. Bake in the oven for 15 to 18 minutes, or until the salmon flakes easily with a fork and the filling is heated through.
How to Serve Spinach and Feta Stuffed Salmon Recipe
Garnishes
To elevate your plated dish, serve each fillet with fresh lemon wedges on the side. The bright, tart juice squeezed over the warm salmon creates a perfect contrast to the creamy interior, balancing the fat and adding a refreshing zing that really wakes up your taste buds.
Side Dishes
This Spinach and Feta Stuffed Salmon Recipe pairs beautifully with a range of side dishes. Consider serving it alongside fluffy quinoa, fragrant rice pilaf, or a medley of roasted seasonal vegetables. These sides will complement the Mediterranean flavors and make the meal fulfilling without overshadowing the star of the plate.
Creative Ways to Present
For a dinner party or special occasion, try serving the salmon on a bed of lightly dressed arugula or baby greens. Drizzle a bit of your favorite vinaigrette around the plate for color contrast and flavor depth. Garnish with fresh dill sprigs or a sprinkle of paprika for a stunning visual appeal that will impress your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with some leftovers — lucky you! Place them in an airtight container and refrigerate for up to two days. The flavors develop even more once rested, making reheated servings just as delightful as fresh.
Freezing
While the stuffed salmon is best enjoyed fresh, you can freeze leftovers by wrapping each fillet tightly in plastic wrap and then placing them in a freezer-safe bag or container. Freeze for up to one month to maintain optimal taste and texture.
Reheating
Reheat leftovers gently in a 300°F (150°C) oven, plated on a baking sheet, for around 10–12 minutes to warm through without drying out the salmon. Avoid microwaving if possible, as this can toughen the fish and alter the delicate filling’s texture.
FAQs
Can I use frozen spinach for the filling?
Yes, you can substitute fresh spinach with frozen, but make sure to thaw and thoroughly drain the spinach to remove excess moisture. This prevents the filling from becoming too watery and ensures your salmon stays perfectly moist and flavorful.
Is it necessary to remove the skin from the salmon fillets?
For this recipe, it’s recommended to use skinless fillets to make it easier to create the pocket and to eat. However, if you prefer to leave the skin on, just be careful when slicing the pocket and adjust cooking time as needed, as the skin may affect heat distribution.
Can I grill the stuffed salmon instead of baking?
Absolutely! Wrapping the stuffed salmon in foil packets and grilling over medium heat is a fantastic alternative. This method seals in moisture and imparts a subtle smoky flavor, making the dish perfect for warmer weather or outdoor cooking.
What can I substitute for cream cheese?
If you want a lighter option or happen to be out of cream cheese, Greek yogurt or ricotta cheese both make excellent substitutes. They’ll give you a similarly creamy texture while keeping the filling deliciously rich.
How do I know when the salmon is done baking?
The salmon is done when it flakes easily with a fork and the internal temperature reaches about 145°F (63°C). The filling should be hot and slightly bubbly. Watch carefully during the last few minutes to avoid overcooking and drying out your fish.
Final Thoughts
There’s something truly satisfying about bringing simple, wholesome ingredients together into a dish as delightful as this Spinach and Feta Stuffed Salmon Recipe. It’s a wonderful way to enjoy seafood with an added touch of Mediterranean charm, perfect for impressing family or simply treating yourself to a nourishing dinner. Give it a try—you’ll soon see why this recipe quickly becomes a favorite in any home kitchen.
Print
Spinach and Feta Stuffed Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
Description
A delicious and healthy Mediterranean-inspired main course featuring salmon fillets stuffed with a flavorful mixture of spinach, feta cheese, and herbs, baked to perfection and served with fresh lemon wedges.
Ingredients
Salmon Fillets
- 4 salmon fillets (about 6 oz each), skin removed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Lemon wedges, for serving
Stuffing
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons cream cheese, softened
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill (or 1 teaspoon fresh dill)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare Spinach Mixture: In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook for 2 to 3 minutes until wilted. Remove from heat and let cool slightly. Stir in crumbled feta cheese, softened cream cheese, lemon juice, dill, salt, and pepper until well combined.
- Create Salmon Pockets: Using a sharp knife, carefully slice a horizontal pocket into the thickest part of each salmon fillet without cutting all the way through. This will hold the stuffing securely.
- Stuff Salmon: Spoon the spinach-feta mixture into each pocket of the salmon fillets, pressing gently to fill and seal the pockets.
- Season and Bake: Place the stuffed salmon fillets on the prepared baking sheet. Season the tops with additional salt and pepper, and optionally drizzle a little olive oil over each fillet. Bake in the preheated oven for 15 to 18 minutes, or until the salmon flakes easily with a fork and the stuffing is heated through.
- Serve: Remove from the oven and serve warm, accompanied by lemon wedges for squeezing over the top.
Notes
- For extra flavor, brush the salmon with lemon butter before baking.
- This recipe pairs well with side dishes like rice, quinoa, or roasted vegetables.
- Alternatively, you can grill the stuffed salmon over medium heat using foil packets for easier handling and smoky flavor.
