Description
This Stuffed Salmon with Spinach & Feta recipe features succulent salmon fillets filled with a flavorful mixture of sautéed spinach, creamy feta cheese, garlic, and herbs. Baked to perfection, the dish offers a healthy and delicious combination of tender fish and savory stuffing, perfect for a nutritious weeknight dinner or an impressive meal for guests.
Ingredients
Salmon
- 4 salmon fillets (about 6 oz each), skin on
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
Stuffing
- 2 tablespoons olive oil
- 3 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 2 tablespoons cream cheese, softened
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Juice of half a lemon
- Salt and pepper, to taste
Instructions
- Prepare the stuffing: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
- Mix the stuffing: In a bowl, combine the sautéed spinach and garlic with crumbled feta cheese, cream cheese, chopped dill, parsley, lemon juice, and a pinch of salt and pepper. Mix well until all ingredients are thoroughly combined.
- Prepare the salmon: Using a sharp knife, carefully cut a horizontal pocket into the side of each salmon fillet, being careful not to cut all the way through. Season the outside and inside of each fillet with salt and black pepper.
- Stuff the salmon: Spoon the spinach and feta mixture evenly into each salmon pocket, pressing it gently to fill the cavity without overstuffing.
- Cook the salmon: Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place the stuffed salmon fillets skin-side down and sear for 3-4 minutes until the skin is crispy. Flip the salmon carefully and transfer the skillet to the oven. Bake for 8-10 minutes or until salmon is cooked through and flakes easily with a fork.
- Serve: Remove from oven and let rest for 2 minutes. Serve the stuffed salmon warm, optionally garnished with fresh herbs or lemon wedges.
Notes
- Make sure not to overstuff the salmon pockets to avoid spillage during cooking.
- Use fresh spinach for the best flavor and texture but frozen, well-drained spinach can be used as a substitute.
- Cooking time may vary depending on the thickness of the salmon fillets; adjust accordingly.
- For a dairy-free option, substitute feta and cream cheese with a vegan cheese alternative.
