If you’re looking to impress with a dish that’s both elegant and bursting with flavor, the Spinach and Feta Stuffed Salmon Recipe is an absolute must-try. This recipe brings together tender salmon fillets filled with a vibrant mixture of sautéed spinach, tangy feta cheese, and fragrant herbs, creating a perfect harmony of textures and bright Mediterranean flavors. It’s quick enough for a weeknight dinner but fancy enough to serve guests, making it one of my all-time favorite ways to enjoy salmon with a fresh, wholesome twist.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s adding creaminess, freshness, or a subtle hint of zing that makes the flavors pop and the dish truly unforgettable.
- Salmon fillets (4, 6 oz each): Use fresh, quality fillets for the best flavor and moist texture.
- Olive oil (1 tablespoon): Essential for sautéing the garlic and spinach and crisping the salmon skin.
- Fresh spinach (2 cups, chopped): Offers vibrant color and a mild earthy taste that pairs beautifully with the feta.
- Feta cheese (1/2 cup, crumbled): Brings a tangy, creamy element that balances the salmon’s richness.
- Garlic cloves (2, minced): Adds a fragrant depth that wakes up the entire dish.
- Fresh lemon juice (1 tablespoon): Brightens the filling and complements the fish perfectly.
- Dried oregano (1 teaspoon): Imparts a classic Mediterranean herb flavor.
- Fresh dill or parsley (1 teaspoon, optional): Adds a subtle herbaceous note for extra freshness.
- Salt and pepper (to taste): Enhances all the natural flavors without overpowering them.
- Butter (1 tablespoon, optional): For finishing the salmon with a rich, silky touch.
- Lemon wedges (for serving): Perfect for adding a zesty squeeze just before eating.
How to Make Spinach and Feta Stuffed Salmon Recipe
Step 1: Prepare the Filling
Start by heating a tablespoon of olive oil in a skillet over medium heat. Toss in the minced garlic and sauté just until fragrant, about one to two minutes—this gentle cook brings out that wonderful aroma without burning it. Add the chopped spinach and cook for another three to four minutes until it wilts down nicely. Take the skillet off the heat and let the spinach cool slightly before mixing in the crumbled feta, fresh lemon juice, oregano, and dill or parsley if you’re using it. Season the filling with salt and pepper, giving it a taste to balance the flavors perfectly.
Step 2: Prepare the Salmon
Preheat your oven to 375°F (190°C) while you prep the star of the show—the salmon fillets. Lay them skin-side down on a cutting board and carefully carve a pocket by slicing lengthwise along the side of each fillet. You want to create enough space for the stuffing without cutting all the way through, so go slow and steady.
Step 3: Stuff the Salmon
Now the fun part. Gently spoon the vibrant spinach and feta filling directly into each salmon pocket. Press the mixture lightly so that it stays nestled inside and spreads evenly for each bite.
Step 4: Cook the Salmon
Warm a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once the oil shimmers, place your stuffed salmon fillets skin-side down in the pan. Cook them for about two to three minutes, letting the skin crisp up beautifully. Then carefully flip each fillet and move the skillet to your heated oven. Bake for 12 to 15 minutes until the salmon is fully cooked and flakes easily at a gentle prod with a fork.
Step 5: Finish and Serve
For an extra layer of silkiness, melt the optional tablespoon of butter in the skillet after removing the salmon from the oven and spoon it right over the top of the fillets. Serve with fresh lemon wedges ready to be squeezed for that lively, citrusy lift. This dish shines beautifully with a simple vegetable side or fresh salad.
How to Serve Spinach and Feta Stuffed Salmon Recipe
Garnishes
Simple garnishes can elevate your presentation in a snap. Sprinkle some freshly chopped parsley or dill on top to add a splash of color and herbaceous aroma. A few lemon wedges on the side not only brighten the plate visually but also let your guests customize the citrus tang to their liking.
Side Dishes
This recipe pairs wonderfully with crisp green beans, roasted asparagus, or a light quinoa salad. The creamy feta filling and hearty salmon balance well with fresh, crunchy veggies or a refreshing grain salad to keep your meal both nutritious and satisfying.
Creative Ways to Present
Take your Spinach and Feta Stuffed Salmon Recipe up a notch by plating fillets on a bed of lemon-herb couscous or atop a vibrant beet and arugula salad. For a dinner party, drizzle a basil-infused olive oil around the plate to add a gourmet touch. You can even serve it family-style by arranging several fillets on a large platter with colorful roasted vegetables for a feast that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Place any leftover salmon in an airtight container and refrigerate it for up to two days. This dish holds up well, especially when the spinach and feta filling stays moist inside the salmon.
Freezing
If you want to plan ahead, you can freeze uncooked stuffed salmon by wrapping each fillet tightly and storing them in a freezer-safe bag for up to one month. When you’re ready to enjoy, thaw overnight in the fridge before cooking as usual.
Reheating
To reheat leftovers, gently warm the salmon in a low oven or covered skillet to avoid drying it out. A quick zap in the microwave works too, but keep an eye on it to prevent overcooking the delicate fish and filling.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out as much liquid as possible before using. This helps keep the filling from becoming too watery and ensures your salmon stays perfectly cooked.
What if I don’t have feta cheese on hand?
If feta isn’t available, fresh goat cheese or ricotta can be good alternatives. They’ll offer a creamy texture though the flavor will be milder and less tangy, so you might want to adjust your seasoning accordingly.
Is it better to cook the salmon on the skin or skinless?
Cooking salmon with the skin on helps protect the fillet and keeps it moist, plus it crisps up nicely for added texture. If you prefer skinless, just watch closely while searing to avoid sticking or breaking apart.
Can I prepare the stuffed salmon ahead of time?
Absolutely! You can prepare the filling and stuff the salmon a few hours ahead, then keep it refrigerated until you’re ready to cook. This is great for busy days or when you’re entertaining guests.
What wine pairs well with Spinach and Feta Stuffed Salmon Recipe?
A crisp white wine like Sauvignon Blanc or a light, citrusy Pinot Grigio works wonderfully with the fresh, herbal flavors in this dish. Their acidity complements the richness of the salmon and tangy feta beautifully.
Final Thoughts
The Spinach and Feta Stuffed Salmon Recipe is a delightful way to bring a fresh Mediterranean twist to your dinner table with minimal fuss but maximum flavor. It’s one of those dishes you’ll find yourself craving again and again, perfect for cozy nights or impressing company. Trust me, once you try it, you’ll wonder how you ever enjoyed salmon any other way.
Print
Spinach and Feta Stuffed Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Delicious and elegant Spinach and Feta Stuffed Salmon featuring tender salmon fillets filled with a flavorful mixture of sautéed spinach, garlic, tangy feta cheese, lemon juice, and herbs. This recipe combines searing and baking techniques for a perfect crispy skin and moist, flaky interior, making it an impressive yet easy-to-make dish ideal for weeknight dinners or special occasions.
Ingredients
Salmon and Seasoning
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter (optional, for extra flavor)
- Lemon wedges, for serving
Spinach and Feta Filling
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon fresh dill or parsley (optional)
Instructions
- Prepare the Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and cook for 3-4 minutes, or until wilted. Remove from heat and let cool slightly. Once cooled, stir in the crumbled feta cheese, lemon juice, oregano, and fresh dill or parsley if using. Season with salt and pepper to taste.
- Prepare the Salmon: Preheat the oven to 375°F (190°C). Place the salmon fillets on a cutting board, skin-side down. Use a sharp knife to carefully cut a slit along the side of each fillet, creating a pocket for the stuffing without cutting all the way through.
- Stuff the Salmon: Spoon the spinach and feta mixture into the pocket of each salmon fillet. Press gently to ensure the filling is evenly distributed inside the fillets.
- Cook the Salmon: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed salmon fillets, skin-side down, and cook for 2-3 minutes until the skin becomes crispy. Flip the fillets carefully and transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Finish and Serve: Optional: For added richness, melt 1 tablespoon of butter in the skillet after removing the salmon from the oven and drizzle it over the fillets. Serve immediately with lemon wedges and your favorite side vegetables or salad.
Notes
- Ensure not to cut all the way through the salmon when making the pocket to keep the filling secure during cooking.
- The skin-on fillets provide a nice crispy texture but you can use skinless if preferred.
- Fresh herbs add more brightness but dried oregano works well and is convenient.
- Use an oven-safe skillet to easily transfer from stovetop searing to oven baking without extra dishes.
- For a dairy-free option, omit the feta and butter or substitute with a vegan cheese alternative.
- Adjust the baking time according to the thickness of the salmon to avoid overcooking.
