If you are looking for a flavorful dinner that feels both elegant and comforting, this Spinach and Feta Stuffed Salmon Recipe is an absolute gem. Tender salmon fillets are generously packed with a vibrant mixture of sautéed spinach, garlic, onions, and tangy feta cheese, resulting in a dish that’s bursting with freshness and richness in every bite. It’s a perfect way to impress your family or guests with minimal effort yet maximum taste. Whether it’s a weeknight meal or a special occasion, this recipe brings a delightful balance of healthy greens and indulgent cheese nestled inside flaky, moist salmon.
Ingredients You’ll Need
The beauty of this Spinach and Feta Stuffed Salmon Recipe comes from its simplicity and the quality of the ingredients. Each component plays a crucial role in building layers of flavor and texture, from the creamy feta to the earthy spinach and the luscious salmon itself. Here’s what you’ll need to bring this dish to life:
- Olive oil (2 tablespoons, divided): Adds moisture and a subtle fruity richness to beautifully sauté the veggies and coat the salmon.
- Salmon fillets (4, 6-ounces each): Fresh, firm fillets work best to hold the stuffing and deliver that tender, buttery texture.
- Medium yellow onion (1, diced): Offers a sweet and savory base that softens perfectly when sautéed.
- Garlic cloves (2, minced): Give a pungent, aromatic lift that complements both spinach and salmon.
- Baby spinach (3 cups): Adds vibrant color and a light, wilted texture that makes the stuffing feel fresh yet hearty.
- Crumbled feta (1/3 cup): Brings a salty tang and creamy bite that is essential in balancing the flavors.
- Kosher salt (1 teaspoon): Enhances all the flavors perfectly without overpowering the dish.
- Optional microgreens: A lovely, fresh garnish to add a pop of color and a peppery finish.
How to Make Spinach and Feta Stuffed Salmon Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400 degrees Fahrenheit (200 degrees Celsius). This temperature is just right to cook the salmon through while keeping it moist and tender, giving you that melt-in-your-mouth sensation.
Step 2: Sauté the Onions
In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Toss in your diced yellow onion and let it cook for about 3 to 4 minutes until it turns translucent and sweet. This will build the flavor base for your stuffing.
Step 3: Add Garlic and Spinach
Stir in the minced garlic next, letting it cook for around 30 seconds to release its fragrant aroma. Then, quickly add the baby spinach and sauté until it wilts, about another 30 seconds. This keeps the spinach bright and fresh in color while softening it just right for stuffing.
Step 4: Mix in the Feta
Remove your pan from the heat and fold in the crumbled feta cheese. The creamy tang of feta will combine beautifully with the spinach and onions, creating a filling that sings with flavor and a touch of saltiness that pairs perfectly with salmon.
Step 5: Prepare the Salmon Fillets
Lay your salmon fillets on a cutting board and carefully flip them onto their side. Using a sharp knife, cut lengthwise about halfway through each fillet to form a pocket without cutting all the way through. This pocket is where the delicious spinach and feta mixture will nestle.
Step 6: Stuff the Salmon
Divide the spinach and feta filling into four equal portions. Gently spoon the mixture inside each salmon pocket, packing it well but without tearing the fillets. This step is where your dish truly comes alive with color and flavor.
Step 7: Bake to Perfection
Place the stuffed salmon fillets on a parchment-lined, rimmed baking sheet for easy cleanup. Drizzle the remaining tablespoon of olive oil over the top and sprinkle everything with kosher salt. Bake in your preheated oven for 8 to 10 minutes. The salmon is done when it flakes easily with a fork, perfectly cooked and juicy.
How to Serve Spinach and Feta Stuffed Salmon Recipe
Garnishes
To add a finishing touch, scatter fresh microgreens on top of each fillet. This not only creates a beautiful visual contrast but also adds a slight peppery zing that complements the creamy stuffing and rich salmon. A light squeeze of lemon juice over the top before serving can also brighten all the flavors exquisitely.
Side Dishes
This Spinach and Feta Stuffed Salmon Recipe pairs wonderfully with simple, fresh sides. Think roasted baby potatoes tossed with herbs, a crisp cucumber salad, or even a vibrant quinoa pilaf. These mild but flavorful sides balance the richness of your main course and complete your plate with color and texture.
Creative Ways to Present
For a stunning presentation, serve the salmon on a bed of those sautéed spinach leaves you used in the stuffing or drizzle a yogurt-based dill sauce around the plate. You can also make individual plates with neatly stacked slices of roasted vegetables alongside the fish for a restaurant-quality look right at your dining table.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed salmon can be refrigerated in an airtight container for up to 2 days without sacrificing taste or texture. Be sure to cool the fish before storing to maintain its juiciness and prevent any moisture buildup that could make the dish soggy.
Freezing
While it’s best fresh, you can freeze the salmon stuffed with spinach and feta if needed. Wrap each fillet tightly in plastic wrap and then place in a freezer-safe bag. They will keep for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the stuffed salmon in a 300-degree Fahrenheit oven for about 10 minutes, covered loosely with foil to prevent drying out. Avoid microwaving if possible, as it tends to make the salmon less tender. A gentle oven reheat preserves all the lovely flavors and moisture.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out all excess moisture before sautéing, or the stuffing might become watery. Fresh spinach is ideal for the best texture and flavor in this recipe.
What other cheeses can I use instead of feta?
If you’re not a fan of feta, try goat cheese or ricotta as alternatives. They offer creaminess with different flavor profiles but maintain the luscious texture inside the salmon pocket.
Is this recipe suitable for meal prep?
This Spinach and Feta Stuffed Salmon Recipe is great for meal prep if you plan to store leftovers properly. Just be mindful when reheating to keep the salmon moist and the stuffing flavorful. It’s a win for easy, tasty meals all week long.
Can I grill the stuffed salmon instead of baking?
Grilling is possible but requires careful handling to keep the stuffing inside. Use a grill basket or foil to prevent the filling from falling out, and cook over indirect heat to avoid overcooking the salmon’s exterior while the inside heats through.
How do I know when the salmon is perfectly cooked?
The best sign is when the salmon flakes easily with a fork and is opaque throughout. Overcooking can dry out the fish, so aim for that delicate balance of just cooked for the most tender and juicy results.
Final Thoughts
This Spinach and Feta Stuffed Salmon Recipe is a delightful blend of flavors and textures that feels both special and surprisingly simple to pull off. It’s a dish that invites you to savor every bite while impressing your loved ones with a fresh, wholesome meal. Give it a try, and I promise you’ll want to make it a regular part of your dinner rotation.
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
A delicious and healthy Spinach and Feta Stuffed Salmon recipe featuring tender salmon fillets filled with a flavorful mixture of sautéed spinach, onions, garlic, and creamy feta cheese. Perfectly baked to flaky perfection, this dish is quick to prepare and makes for an elegant yet simple main course.
Ingredients
Salmon and Seasoning
- 4 (6-ounce) salmon fillets
- 1 teaspoon kosher salt
- 2 tablespoons olive oil, divided
Stuffing Mixture
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups baby spinach
- 1/3 cup crumbled feta cheese
Optional Topping
- Microgreens for garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to get it ready for baking the salmon fillets.
- Sauté Onions: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onions and sauté them for 3 to 4 minutes or until they become translucent and soft.
- Add Garlic: Stir in the minced garlic and cook it for about 30 seconds, just until fragrant but not browned.
- Cook Spinach: Add the baby spinach to the skillet and cook for 30 seconds, or until the spinach wilts. Remove the skillet from heat and stir in the crumbled feta cheese, mixing well.
- Prepare Salmon: Take each salmon fillet and carefully flip it onto its side. Using a sharp knife, cut lengthwise through the thickest part to create a pocket for the stuffing.
- Stuff the Salmon: Divide the spinach and feta mixture into four equal portions and stuff each salmon pocket generously with the mixture.
- Season and Bake: Drizzle the remaining 1 tablespoon of olive oil over the stuffed salmon fillets and sprinkle with kosher salt. Place them on a parchment-lined, rimmed baking sheet and bake in the preheated oven for 8 to 10 minutes, or until the salmon flakes easily with a fork.
- Serve: Remove from the oven, garnish with microgreens if desired, and serve immediately for a flavorful and healthy meal.
Notes
- Ensure not to overstuff the salmon pockets to prevent spilling during baking.
- Use fresh spinach and quality feta cheese for the best flavor.
- Cooking time may vary slightly depending on the thickness of the salmon fillets.
- Microgreens add a fresh and colorful garnish but are optional.
- Leftover stuffed salmon can be refrigerated for up to 2 days.
