It was a crisp Saturday morning, the kind that nudges you toward a leisurely breakfast and a quiet kitchen experiment. I had just returned from the local farmer’s market, my tote full of fresh spinach and vibrant roasted red peppers.
My husband, curious as always, peeked over my shoulder, asking what I had in mind for dinner. The kids were coming over later, and I wanted something both healthy and impressive—without spending hours fussing in the kitchen.
As I sliced into a fresh block of feta, memories of my mother’s kitchen came rushing back. She loved stuffing fish with fresh herbs and cheese, an art I had only begun to appreciate in my later years. Today felt like the perfect day to recreate that magic with salmon, my favorite weekday protein. The combination of tender salmon, creamy feta, and sautéed spinach felt like a cozy, Mediterranean-inspired hug on a plate.
I could almost smell the paprika and Italian seasoning sizzling in the pan, the aroma filling my kitchen with warmth. By the time my grandchildren arrived, the house smelled heavenly, a perfect blend of comfort and flavor that drew everyone in.
Short Description
This baked salmon dish combines tender, juicy fillets with a rich spinach and feta stuffing, accented by roasted red peppers, parmesan, and aromatic seasonings. It’s a healthy, flavorful meal that’s quick to prepare and perfect for family dinners.
Key Ingredients
- 4 × 6-ounce pieces of salmon (approx. 170 grams each)
- 2 Tbsp olive oil (divided)
- 3 cups baby spinach, packed
- 1 tsp Italian seasoning
- ½ tsp paprika (regular or smoked)
- Pinch of cayenne pepper
- 5.3-ounce block feta cheese (approx. 150 grams)
- ¼ cup parmesan, freshly grated
- ¼ cup jarred roasted red peppers, chopped into ¼-inch pieces
- Salt + pepper, to taste
Tools Needed
- Sharp knife
- Large sauté pan
- Baking sheet lined with parchment paper
- Spoon for stuffing
- Measuring spoons and cups
Cooking Instructions
Step 1: Preheat and Prepare Salmon
Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the salmon fillets skin-side down. Using a sharp knife, carefully slice down the center of each fillet lengthwise, leaving the bottom intact so the flesh remains attached at both ends. Brush each fillet with 1 Tbsp of olive oil and season lightly with salt and pepper. This helps keep the fish moist while baking.
Step 2: Sauté Spinach and Seasonings
Heat the remaining 1 Tbsp olive oil in a large pan over medium heat. Once hot, add the spinach along with Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for 2–3 minutes until the spinach is wilted and tender, releasing a fragrant aroma. Remove the pan from heat.
Step 3: Mix Stuffing
Add the chopped roasted red peppers, crumbled feta, and grated parmesan to the wilted spinach. Stir gently, pressing the feta to soften and help bind the mixture. The result should be creamy and slightly sticky, perfect for stuffing the salmon.
Step 4: Stuff the Salmon
Spoon the spinach-feta mixture evenly into the cut of each salmon fillet, pressing lightly to ensure it stays in place. Distribute the filling evenly so each piece has a balanced portion of creamy, flavorful mixture.
Step 5: Bake the Salmon
Place the stuffed fillets in the preheated oven. Bake for 12–17 minutes, depending on the thickness of your salmon and your preferred doneness. The salmon should be opaque and flake easily with a fork, while the filling should be melted and slightly golden on top. If the top starts browning too quickly, cover loosely with foil.
Step 6: Serve and Enjoy
Remove the salmon from the oven and let it rest for a minute or two. Serve immediately while warm, allowing the creamy spinach and feta filling to melt slightly over the tender salmon. Pair with a squeeze of fresh lemon for added brightness.
Why You’ll Love This Recipe
Flavorful and Balanced: Creamy feta and roasted red peppers complement the salmon without overpowering it.
Healthy: Packed with protein, vitamins from spinach, and heart-healthy fats from olive oil.
Quick and Easy: Prepping and baking takes less than 30 minutes.
Versatile: Perfect for a weekday dinner or an elegant weekend gathering.
Kid-Friendly: Mild flavors with just a hint of spice from paprika and cayenne.
Mistakes to Avoid & Solutions
Overcooking the Salmon: Bake just until opaque; remove from oven if it flakes easily.
Watery Filling: Squeeze excess water from thawed spinach to prevent soggy stuffing.
Uneven Stuffing: Press the feta and spinach mixture firmly into the fillets for uniform distribution.
Too Much Heat: Adjust paprika and cayenne according to family tolerance, especially for kids.
Serving and Pairing Suggestions
Serve with a light lemon-butter drizzle or a side of roasted vegetables.
Pair with steamed rice, quinoa, or a fresh salad for a complete meal.
Present on a platter for family-style dining or plate individually for a more formal look.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a 325°F oven for 5–7 minutes to avoid drying the salmon.
Do not microwave directly, as this can make the fish rubbery.
FAQs
1. Can I use frozen salmon?
Yes, just thaw completely and pat dry before baking.
2. Can I make the stuffing ahead of time?
Absolutely; prepare it a few hours in advance and refrigerate until ready to use.
3. Can I swap spinach for kale?
Yes, but sauté a little longer to soften the tougher leaves.
4. Can I use goat cheese instead of feta?
Goat cheese works well for a creamier texture and slightly tangy flavor.
5. Is this recipe gluten-free?
Yes, it contains no wheat-based ingredients.
Tips & Tricks
Press feta thoroughly to bind with spinach and peppers.
Use a sharp knife to avoid tearing the salmon when slicing.
Serve with fresh lemon wedges to brighten flavors.
Recipe Variations
Mediterranean Twist: Add sun-dried tomatoes, olives, and oregano to the stuffing.
Spicy Kick: Increase cayenne or add a pinch of crushed red pepper flakes.
Cheesy Upgrade: Mix shredded mozzarella into the spinach-feta mixture for extra gooeyness.
Final Thoughts
This salmon recipe has become a staple in my kitchen, delighting my family with its creamy, savory filling and tender, perfectly cooked fish. It’s a simple yet elegant meal, perfect for busy weeknights or when I have my grandchildren over. The roasted red peppers add a subtle sweetness, balancing the salty tang of feta.
The vibrant green of the sautéed spinach makes the plate inviting, while the parmesan adds a gentle, nutty finish. Each bite feels comforting and satisfying without being heavy. This dish is a testament to how simple ingredients, handled with care, can create something memorable. It’s healthy, easy, and utterly delicious—a recipe I’ll continue to share for years to come.
Salmon With Spinach And Feta
Ingredients
- 4 × 6-ounce pieces of salmon approx. 170 grams each
- 2 Tbsp olive oil divided
- 3 cups baby spinach packed
- 1 tsp Italian seasoning
- ½ tsp paprika regular or smoked
- Pinch of cayenne pepper
- 5.3- ounce block feta cheese approx. 150 grams
- ¼ cup parmesan freshly grated
- ¼ cup jarred roasted red peppers chopped into ¼-inch pieces
- Salt + pepper to taste
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the salmon fillets skin-side down and carefully slice down the center of each fillet lengthwise, leaving the bottom intact.
- Brush each fillet with 1 Tbsp of olive oil and season lightly with salt and pepper to keep the fish moist while baking.
- Heat the remaining 1 Tbsp olive oil in a large pan over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper, and sauté for 2–3 minutes until wilted and fragrant.
- Remove from heat, then stir in the chopped roasted red peppers, crumbled feta, and grated parmesan, pressing the feta to soften and bind the mixture into a creamy, slightly sticky filling.
- Spoon the spinach-feta mixture evenly into the cuts of the salmon, pressing lightly so it stays in place.
- Place the stuffed fillets on the prepared baking sheet and bake for 12–17 minutes, depending on the thickness of the salmon. The fish should be opaque and flake easily, with the filling melted and slightly golden. Cover loosely with foil if the top browns too quickly.
- Remove from the oven and let the salmon rest for a minute or two before serving. Serve warm, allowing the creamy filling to melt slightly over the tender salmon, and finish with a squeeze of fresh lemon for added brightness.
