Stuffed Salmon With Spinach & Feta: A Healthy Flavor Explosion

Indulge in this Stuffed Salmon With Spinach & Feta, a healthy meal that bursts with flavor and is quick to prepare.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 fillets

Course: Dinner

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salmon

4 fillets Salmon Opt for fresh, skin-on fillets for a juicy stuffing experience.
1 tablespoon Olive oil A must for moisture and flavor; can switch it out for avocado oil if desired.

For the Filling

2 cups Baby spinach Fresh spinach adds vibrant color and nutrition; kale can work as a substitute.
1 cup Feta cheese Add crumbled sheep’s feta for the best flavor, or opt for goat cheese instead.
1/2 cup Parmesan cheese Freshly grated enhances richness; for a dairy-free option, use nutritional yeast.
1/2 cup Roasted red peppers These sweeten the stuffing and add depth; sun-dried tomatoes can be a great swap.

For Seasoning

1 teaspoon Italian seasoning Infuses aromatic notes; if you don't have it, use equal parts oregano, basil, and thyme.
1 teaspoon Paprika Adds warmth and color; both sweet and smoked varieties will work.
1/4 teaspoon Cayenne pepper Introduces a mild kick; leave it out if you prefer less heat.
to taste Salt Essential for balancing flavors; adjust according to your taste preferences.
to taste Pepper Essential for balancing flavors; adjust according to your taste preferences.

Equipment

oven
skillet
baking sheet
parchment paper

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Carefully slice the salmon fillets lengthwise down the middle, creating a pocket for the stuffing.
Coat the top of each fillet with olive oil and sprinkle with salt and pepper.
Sauté spinach with Italian seasoning, paprika, cayenne, salt, and pepper until wilted.
Mix in roasted red peppers, crumbled feta, and grated parmesan to create the filling.
Stuff the salmon pockets with the spinach-feta mixture evenly.
Bake the stuffed salmon for 12–17 minutes until opaque and flakes easily.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 7gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 3000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze before baking for up to 3 months.

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