If you are looking for a dish that is both elegant and incredibly satisfying, this Spinach and Feta Stuffed Salmon Recipe is exactly what you need to try. Tender, flaky salmon fillets enveloped in a luscious filling of sautéed spinach, aromatic garlic, sweet onions, and tangy feta cheese come together to create a beautiful harmony of flavors and textures. Not only does this meal burst with fresh, vibrant colors, but it also offers a nutritious punch that feels indulgent yet wholesome. Whether it’s a weeknight dinner or a special occasion, this recipe is bound to impress and delight anyone lucky enough to taste it.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this dish shine. Each component plays a crucial role, from bringing vibrant color to adding layers of flavor and ensuring the perfect texture. Here’s what you’ll need to create this Spinach and Feta Stuffed Salmon Recipe with ease and delicious results.
- Olive oil (2 tablespoons, divided): Enhances richness and prevents sticking while roasting and sautéing.
- Salmon fillets (4, 6 ounces each): The star ingredient, providing moist, flavorful fish that holds the stuffing well.
- Medium yellow onion (1, diced): Adds sweetness and depth when softened gently.
- Garlic cloves (2, minced): Offers a fragrant punch that complements both spinach and salmon beautifully.
- Baby spinach (3 cups): Lets the dish stay light and fresh, blending perfectly with the creamy feta.
- Crumbled feta (1/3 cup): Brings a tangy, salty contrast that makes the stuffing irresistible.
- Kosher salt (1 teaspoon): Enhances all the flavors with just the right seasoning.
- Microgreens (optional topping): Adds a fresh, delicate finish and a pop of color.
How to Make Spinach and Feta Stuffed Salmon Recipe
Step 1: Preheat Your Oven
Start by getting your oven nice and hot at 400 degrees Fahrenheit (200 degrees Celsius). A properly heated oven is essential to cook the salmon perfectly, sealing in moisture while baking the filling to creamy perfection.
Step 2: Sauté Onions in Olive Oil
Heat one tablespoon of olive oil in a skillet over medium-high heat. Toss in the diced onion and cook them until they turn translucent, about 3 to 4 minutes. This softens their natural sweetness, laying the flavor foundation for the filling.
Step 3: Add Garlic for Aroma
Next, add the minced garlic to the skillet and cook for just 30 seconds. Be careful not to burn it—this step releases a wonderful garlicky aroma that elevates the entire dish.
Step 4: Wilt Spinach and Combine with Feta
Stir in the baby spinach and cook another 30 seconds until just wilted. Remove the pan from heat and gently fold in the crumbled feta cheese. This mixture is the creamy, savory stuffing that will make your salmon filling unforgettable.
Step 5: Create the Salmon Pockets
Take each salmon fillet and carefully flip it on its side. With a sharp knife, slice lengthwise to make a pocket without cutting all the way through. The aim is to create a small cavity perfect for stuffing.
Step 6: Stuff the Spinach and Feta Mixture
Divide the spinach-feta filling evenly among the four fillets, gently pressing the mixture inside each pocket. This step is where your dish truly comes to life, bursting with flavor inside every bite.
Step 7: Season and Bake
Drizzle the remaining tablespoon of olive oil over the stuffed salmon fillets and sprinkle them with kosher salt. Place them on a parchment-lined, rimmed baking sheet. Bake in your preheated oven for 8 to 10 minutes until the salmon flakes easily with a fork but still feels juicy and tender inside.
How to Serve Spinach and Feta Stuffed Salmon Recipe
Garnishes
Adding a sprinkle of fresh microgreens on top gives your dish a beautiful, fresh finishing touch with a lovely peppery flavor. You could also squeeze a bit of lemon juice right before serving for a citrusy brightness that cuts through the richness.
Side Dishes
This Spinach and Feta Stuffed Salmon Recipe pairs beautifully with light, healthy sides. Consider serving it alongside roasted asparagus or a vibrant quinoa salad to keep the meal balanced and colorful. Creamy mashed potatoes or garlic butter couscous are also fantastic comfort options.
Creative Ways to Present
If you want to impress your guests, try placing the stuffed salmon on a bed of lemon-herb rice or alongside a swirl of bright beet puree. You can also plate it with a drizzle of basil pesto or a dollop of Greek yogurt mixed with cucumber for a refreshing sauce.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salmon stuffed with spinach and feta in an airtight container in the refrigerator. It’s best eaten within two days to enjoy optimal freshness and flavor.
Freezing
This recipe is not ideal for freezing once cooked because the stuffed salmon can become watery and lose texture. However, you can prepare the stuffing and salmon fillets separately ahead of time, then combine and cook fresh when ready.
Reheating
To reheat leftover stuffed salmon, gently warm it in a low oven set to 275 degrees Fahrenheit (135 degrees Celsius) or in a covered skillet over low heat. Avoid microwaving to keep the salmon moist and prevent the feta from drying out.
FAQs
Can I use frozen salmon fillets for this recipe?
Yes, but it’s best to thaw them completely and pat them dry to ensure they cook evenly and the stuffing adheres well before baking.
Is feta cheese essential in the stuffing?
Feta adds a distinct tang and saltiness that complements the spinach and salmon beautifully, but you can substitute it with goat cheese or cream cheese if preferred.
Can I add other herbs or spices to the stuffing?
Absolutely! Fresh dill, parsley, or a pinch of crushed red pepper flakes would add a lovely twist without overpowering the dish.
How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
Is this dish suitable for a low-carb diet?
Definitely! This recipe is naturally low in carbs thanks to the wholesome ingredients, making it perfect for those following keto or low-carb lifestyles.
Final Thoughts
There is something truly special about combining simple ingredients to create a meal that feels so much more than the sum of its parts. The Spinach and Feta Stuffed Salmon Recipe delivers on flavor, texture, and presentation, making it an outstanding choice for anyone who loves seafood with a fresh, Mediterranean flair. I can’t wait for you to try this recipe and watch how it becomes a favorite at your dinner table!
Print
Spinach and Feta Stuffed Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Spinach and Feta Stuffed Salmon recipe offers a delightful blend of tender salmon fillets filled with a savory mixture of sautéed spinach, onions, garlic, and tangy feta cheese. Perfectly baked to flaky perfection, this dish makes for an elegant yet simple dinner that’s nutritious and flavorful.
Ingredients
Salmon and Seasoning
- 4 (6-ounce) salmon fillets
- 1 teaspoon kosher salt
- 2 tablespoons olive oil, divided
Stuffing
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups baby spinach
- 1/3 cup crumbled feta cheese
Optional Garnish
- Microgreens for topping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the salmon later.
- Sauté Onions: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced yellow onion and sauté for 3 to 4 minutes until the onions turn translucent and aromatic.
- Add Garlic: Add the minced garlic to the skillet with the onions and cook for about 30 seconds, stirring constantly to avoid burning while releasing its flavor.
- Cook Spinach and Combine Feta: Add the baby spinach to the skillet and cook for another 30 seconds or until wilted. Remove the skillet from heat and stir in the crumbled feta cheese until evenly mixed with the spinach and onion.
- Create Salmon Pockets: Take each salmon fillet and carefully flip it on its side. Using a sharp knife, cut lengthwise through the side to create a pocket for the stuffing, making sure not to slice all the way through.
- Stuff the Salmon: Divide the spinach and feta mixture into four equal portions and stuff each salmon fillet pocket generously with the filling.
- Season and Bake: Place the stuffed fillets on a parchment-lined, rimmed baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the fillets and sprinkle with kosher salt. Bake in the preheated oven for 8 to 10 minutes or until the salmon flakes easily with a fork.
- Optional Garnish and Serve: Remove the salmon from the oven and optionally top with fresh microgreens for added color and freshness before serving.
Notes
- Be careful when cutting the salmon to make pockets; avoid slicing through completely.
- Use fresh spinach for the best flavor and texture in the stuffing.
- Feta cheese adds a tangy, salty contrast—feel free to adjust the amount to taste.
- Check salmon doneness early at 8 minutes to prevent overcooking depending on thickness.
- Microgreens make a beautiful garnish but can be omitted if unavailable.
