Salmon With Spinach And Feta
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.
Calories:
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.