There’s something truly delightful about the balance of flavors in a Simple Baked Stuffed Salmon with Spinach and Feta. As soon as you pull that tender, buttery fillet from the oven, the tantalizing aroma of sautéed spinach mingling with tangy feta fills the kitchen, promising a meal that’s as satisfying as it is nutritious. Imagine slicing into the salmon to reveal a perfectly stuffed pocket of creamy goodness, all within a dish that can transform any ordinary weeknight dinner into a special occasion. This recipe is not just easy to whip up, but it’s also a feast for the senses that’s bound to impress your family and friends. With a few simple ingredients and minimal prep, you can create a dish that feels elegant yet remains surprisingly accessible, inviting you back for seconds—maybe even thirds!
Why is Stuffed Salmon with Spinach a must-try?
Simplicity at Its Best: This recipe features simple steps that make it perfect for both beginner and seasoned chefs alike.
Flavors that Pop: The savory spinach and tangy feta meld beautifully to create a deliciously rich filling.
Healthy & Nutritious: Packed with protein and greens, this salmon is as good for you as it is tasty!
Make-Ahead Magic: Prepare it in advance for quick weeknight dinners without sacrificing flavor.
Impressive Presentation: Serve this dish for guests or family gatherings and watch their faces light up!
Consider pairing it with a refreshing salad or some roasted veggies to elevate your meal further. Enjoy a weeknight feast everyone will love!
Stuffed Salmon with Spinach Ingredients
• The following ingredients will help you create a delectable Stuffed Salmon with Spinach that your family will adore.
For the Salmon
- Salmon fillets – Choose skin-on or skinless fillets about an inch thick for the best filling capacity.
- Olive oil – Use this to keep the salmon moist; you can swap it for avocado oil if you prefer.
- Salt and black pepper – Essential for boosting the overall flavor of the dish.
For the Stuffing
- Spinach – Fresh or frozen is great; just make sure to squeeze out all the excess moisture.
- Italian seasoning – Adds a burst of herby flavor; feel free to substitute with dried herbs you have on hand.
- Paprika – A lovely touch for color and mild heat; omit if you favor a milder dish.
- Cayenne pepper – For those who enjoy a bit of spice; this is optional.
- Feta cheese – Crumbled for a creamy, tangy taste; consider goat cheese if you want a twist.
- Parmesan cheese – Adds depth; can be replaced with Pecorino Romano or Nutritional Yeast for a dairy-free option.
- Roasted red peppers – Provide a touch of sweetness; these can easily be swapped with sun-dried tomatoes if needed.
- Garlic powder – Enhances the savory profile; fresh minced garlic is a delightful alternative.
With these ingredients on hand, you’re ready to create a meal that will spark joy at your table!
How to Make Stuffed Salmon with Spinach
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Preheat the oven
Start by preheating your oven to 400°F (200°C) and preparing a baking sheet lined with parchment paper, which will catch any delicious drippings. -
Prepare salmon
Gently pat the salmon fillets dry with a paper towel. Using a sharp knife, carefully create pockets in each fillet by slicing horizontally, making sure not to cut all the way through. -
Make filling
In a skillet, heat a tablespoon of olive oil over medium heat. Add the spinach and seasonings, cooking just until wilted—about 2-3 minutes. Stir in feta, Parmesan, and roasted red peppers, and mix well. -
Stuff fillets
Brush the outside of the salmon fillets with olive oil and season with salt and pepper. Fill each pocket with the spinach mixture, being careful not to overstuff, ensuring they hold their shape while baking. -
Bake
Place the fish on the prepared baking sheet and bake in the preheated oven for 12-17 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. -
Check doneness
After removing the salmon from the oven, allow it to rest for a couple of minutes. It should be moist and flaky, showcasing that creamy spinach filling!
Optional: Garnish with fresh parsley or a squeeze of lemon juice for an extra pop of flavor.
Exact quantities are listed in the recipe card below.
Storage Tips for Stuffed Salmon with Spinach
Fridge: Store leftover stuffed salmon in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing to maintain its texture.
Freezer: For longer storage, freeze the stuffed salmon for up to 2 months. Wrap each fillet tightly in plastic wrap and then foil to prevent freezer burn.
Reheating: To keep reheated salmon moist, place it in a baking dish covered with foil and warm at 300°F for about 15-20 minutes, or until heated through. Enjoy your tasty stuffed salmon with spinach!
Stuffed Salmon with Spinach Variations
There’s always room to add your personal touch to this delightful dish, so let your creativity shine!
- Kale Swap: Replace spinach with chopped kale for a heartier texture and a slightly different flavor profile.
- Artichoke Hearts: Mix in some chopped artichoke hearts for a flavor boost that enhances creaminess and adds depth.
- Goat Cheese: Substitute feta with tangy goat cheese for a unique twist that complements the salmon beautifully.
- Sun-Dried Tomatoes: Instead of roasted red peppers, fold in sun-dried tomatoes for a concentrated burst of sweetness.
- Dairy-Free: Use nutritional yeast and a plant-based cheese alternative for a totally dairy-free and equally delicious filling.
- Citrus Zest: Add lemon or lime zest to the filling for a refreshing zing that elevates the overall taste.
- Spicy Kick: Toss in some chopped jalapeños or red pepper flakes for a spicy variation that will awaken your palate.
- Herb Infusion: Experiment with different herbs like dill or cilantro in place of Italian seasoning for a fresh flavor twist.
These variations invite you to explore new flavors while still enjoying the classic essence of stuffed salmon!
What to Serve with Stuffed Salmon with Spinach?
Creating a full meal around this delightful salmon dish not only enhances the dining experience but also offers a range of flavors and textures.
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Garlic Mashed Potatoes: Creamy and buttery, these potatoes absorb the savory juices from the salmon, creating a comforting pairing that’s hard to resist.
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Crispy Asparagus: Roasted to perfection, the slight crunch of asparagus adds a fresh, green element that beautifully complements the rich filling of the salmon.
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Cherry Tomato Salad: A bright, tangy salad tossed with fresh basil and a drizzle of balsamic dressing brightens the plate and balances the flavors, making every bite a delight.
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Quinoa Pilaf: This nutty grain dish provides a wholesome texture and a nutty flavor that pairs well with the flaky salmon, offering additional nutrients and satisfaction.
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Lemon Risotto: Creamy risotto infused with lemon zest adds a zesty touch while its richness harmonizes with the salmon’s vibrant filling. A symphony of flavors!
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Wine Pairing: A crisp Sauvignon Blanc elevates the meal, enhancing the fresh flavors while complementing the tanginess of the feta and the richness of the salmon.
Consider these options to craft a meal that not only nourishes the body but also warms the soul. Enjoy!
Expert Tips for Stuffed Salmon with Spinach
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Avoid Overstuffing: Carefully fill the salmon pockets without cramming too much stuffing in. Overstuffed salmon can burst during baking, making a mess and losing the filling.
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Check Temperature: Use a meat thermometer to ensure your salmon reaches an internal temperature of 145°F for perfectly cooked fish. Remove it at 140°F, as it will continue to cook outside the oven.
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Moisture Control: Squeeze excess moisture from the spinach thoroughly to prevent a soggy filling in your stuffed salmon with spinach. This will keep your dish fluffy and enjoyable.
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Choosing Fillets: Opt for salmon fillets that are about an inch thick. Thicker fillets can hold more filling and provide a more satisfying bite.
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Freshness Matters: Always use fresh ingredients wherever possible, especially for the spinach and herbs. Fresh flavors can elevate your dish to the next level.
Make Ahead Options
These Stuffed Salmon with Spinach are perfect for busy weeknights and meal prep! You can prepare the filling (spinach, cheeses, and peppers) up to 24 hours in advance; simply store it in an airtight container in the refrigerator for maximum freshness. Additionally, you can also stuff the salmon fillets and keep them covered in the fridge for up to 24 hours as well. To maintain that perfect flaky texture, be sure to brush the fillets with olive oil and season right before baking. When you’re ready to enjoy, just pop them in the preheated oven for 12-17 minutes, and you’ll have a delicious, homemade meal ready to impress your family with minimal effort!
Stuffed Salmon with Spinach Recipe FAQs
What type of salmon should I use for the best results?
Choosing skin-on or skinless salmon fillets is a matter of personal preference. However, it’s best to pick fillets that are about an inch thick. This thickness ensures enough space for filling while also cooking evenly. Look for fresh salmon with a bright color and no dark spots for optimal taste!
How should I store leftovers from my stuffed salmon?
Store leftover stuffed salmon in an airtight container in the refrigerator for up to 3 days. Make sure the dish has cooled completely before sealing to help maintain its delicious texture. If you find yourself with too many leftovers, you can freeze the salmon for up to 2 months—just wrap each fillet tightly in plastic wrap, then foil, to prevent freezer burn.
Can I freeze the stuffed salmon before or after cooking?
Absolutely! If you’re looking to save time on a busy weeknight, you can prepare the stuffed salmon and freeze it before cooking. Place the stuffed fillets in a single layer on a baking sheet until they are firm, then wrap them tightly in plastic wrap and foil. For cooking, thaw them in the fridge overnight before baking them according to the recipe. If freezing after cooking, simply wrap properly and reheat gently to retain moisture.
What should I do if the filling is too wet?
If your filling turns out too wet, which can lead to a soggy stuffed salmon, it’s often due to excess moisture in the spinach. To resolve this, make sure to thoroughly squeeze out any moisture from fresh or frozen spinach before mixing it with the other ingredients. This step is crucial for keeping your stuffing fluffy and enjoyable.
Can my pets eat stuffed salmon?
While cooked salmon is generally safe for pets, ingredients like garlic and onion—found in many fillings—can be harmful to them. If you want to share with your furry friends, it’s best to serve them plain, cooked salmon without any seasonings or fillers. Always consult your veterinarian if you’re unsure about introducing new foods into their diet.
Is there a way to make this dish dairy-free?
Definitely! For a dairy-free option, simply substitute the feta and Parmesan cheeses with non-dairy alternatives. Nutritional yeast is a fantastic option to give that cheesy flavor without the dairy! Additionally, ensure that the oils and other ingredients used are also dairy-free. Enjoy experimenting!
Stuffed Salmon with Spinach: A Simple Family Favorite Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- Gently pat the salmon fillets dry with a paper towel. Carefully create pockets in each fillet by slicing horizontally.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the spinach and seasonings, cooking just until wilted—about 2-3 minutes. Stir in feta, Parmesan, and roasted red peppers, and mix well.
- Brush the outside of the salmon fillets with olive oil and season with salt and pepper. Fill each pocket with the spinach mixture without overstuffing.
- Place the fish on the prepared baking sheet and bake for 12-17 minutes until the salmon flakes easily with a fork.
- Allow the salmon to rest for a couple of minutes before serving. Optionally, garnish with fresh parsley or a squeeze of lemon juice.
