As I pulled the tender salmon from the oven, the delightful aroma of savory spinach and creamy feta swirled through my kitchen, instantly turning a busy weeknight into something special. This Simple Baked Stuffed Salmon with Spinach and Feta isn’t just a dinner; it’s a grand gesture disguised in a quick, easy-to-make meal. Packed with flavor and the wholesome goodness of fresh ingredients, this dish is perfect for those evenings when you crave a touch of elegance without the fuss. Plus, it’s a true crowd-pleaser that even my pickiest eaters adore, making it a fantastic choice for family dinners. And the leftovers? They get even better chilled! Isn’t it time you added a little gourmet flair to your weeknight meals?
Why is this salmon dish a must-try?
Deliciously Easy: This recipe simplifies gourmet cooking, perfect for busy weeknights without sacrificing taste.
Nutritious and Flavorful: Packed with wholesome spinach and creamy feta, it’s a dish that nourishes the body and delights the palate.
Versatile Pairing Options: Serve it alongside roasted veggies or creamy mashed potatoes for a well-rounded meal. Don’t forget to try it with a light cucumber and tomato salad for a refreshing twist!
Leftover Perfection: This salmon tastes even better the next day, making great lunches or quick dinners.
Crowd-Pleasing: It’s a hit with families, transforming dinner into a delightful experience everyone looks forward to, just like my Savory Bread Gruyere or the flavorful Parmesan Crusted Salmon.
Baked Stuffed Salmon with Spinach and Feta Ingredients
• Here’s what you’ll need to create this delicious dish:
For the Salmon
- Salmon fillets – Choose fillets about an inch thick for even baking; both skin-on or skinless work wonderfully.
- Olive oil – Use for brushing the fillets and sautéing the spinach; avocado oil is a great alternative.
- Salt and black pepper – Essential for enhancing flavors; adjust to your taste preference.
For the Filling
- Spinach – Fresh or frozen, but make sure it’s squeezed dry to keep the filling from becoming watery.
- Italian seasoning – A blend that adds aromatic goodness; try substituting it with Herbes de Provence for a different flavor.
- Paprika – Adds a nice color and mild warmth; for a smokier taste, opt for smoked paprika.
- Cayenne pepper – Brings a kick to the dish; adjust according to your spice tolerance.
- Feta cheese – The star for creaminess and sharp flavor; goat cheese can work as a pleasing alternative.
- Parmesan cheese – Provides an extra layer of richness; Pecorino Romano is a great swap if desired.
- Roasted red peppers – Adds sweetness and a pop of color; fresh bell peppers can be grilled if you don’t have roasted ones handy.
- Garlic powder – For depth of flavor; fresh minced garlic can also be used for a more vibrant taste.
This Baked Stuffed Salmon with Spinach and Feta is not just easy to make, but it packs a punch of flavors that will have everyone at your table coming back for more!
Step‑by‑Step Instructions for Baked Stuffed Salmon with Spinach and Feta
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). While it heats, prepare a baking sheet by lining it with parchment paper or greasing it lightly with olive oil. This will prevent the salmon from sticking and make cleanup easier. Setting the stage early ensures a smooth transition to the next flavorful steps of making your Baked Stuffed Salmon with Spinach and Feta.
Step 2: Prepare the Salmon
Pat the salmon fillets dry with paper towels, ensuring they’re moisture-free for even cooking. Place the fillets skin-side down on the prepared baking sheet. Using a sharp knife, carefully cut a pocket lengthwise into each fillet, slicing three-quarters of the way through. Be cautious not to cut all the way through, as the pocket will hold the delicious filling, creating a beautiful presentation for the baked salmon.
Step 3: Sauté the Spinach
In a skillet over medium heat, add 1 tablespoon of olive oil and let it warm for a moment. Once hot, add the spinach—fresh or thawed and squeezed dry—along with the Italian seasoning, paprika, cayenne, salt, and black pepper. Sauté for 2-3 minutes until the spinach wilts and becomes fragrant. This step enhances the flavors that will make your Baked Stuffed Salmon with Spinach and Feta exceptional.
Step 4: Mix in the Filling Ingredients
Remove the skillet from heat and gently fold in the feta cheese, Parmesan, roasted red peppers, and garlic powder into the sautéed spinach. Let this delightful mixture cool slightly, allowing the flavors to meld together. This creamy filling will provide a wonderful contrast to the tender salmon, making every bite delightful in your stuffed salmon dish.
Step 5: Season the Salmon
Brush the tops of the salmon fillets with the remaining olive oil, then season generously with salt and black pepper. This seasoning enhances the natural flavors of the fish and adds a savory element to the Baked Stuffed Salmon with Spinach and Feta. Proper seasoning sets the tone for a truly delicious main course.
Step 6: Stuff the Salmon Fillets
Using a spoon, carefully stuff each salmon pocket with the spinach-feta mixture, taking care not to overstuff, as it may spill out during cooking. Ensure the filling is well-distributed for an even flavor profile throughout the stuffed salmon. This step transforms your fillets into beautiful, gourmet-looking servings that will impress your family or guests.
Step 7: Bake the Salmon
Place the stuffed salmon in the preheated oven and bake for 12-17 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Keep an eye on the salmon as it bakes—once it turns opaque and flakes at the touch, it’s ready to come out. This baking process allows the flavors to meld beautifully in your Baked Stuffed Salmon with Spinach and Feta.
Step 8: Serve and Enjoy
Once baked, remove the salmon from the oven and let it sit for about 5 minutes to settle the juices. Gently transfer the stuffed salmon to plates, and consider pairing it with roasted vegetables or creamy mashed potatoes for a filling meal. Relish in the aromatic filling and tender salmon that makes this dish a must-try at any dinner table!
What to Serve with Simple Baked Stuffed Salmon with Spinach and Feta
Looking to elevate your dinner experience? Discover delightful pairings that transform your meal into a feast.
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Creamy Mashed Potatoes: The buttery richness complements the savory salmon, creating a comforting contrast with each bite. Creamy mashed potatoes provide a perfect base to pool the flavors of your sauce.
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Roasted Asparagus: Tender yet crisp, roasted asparagus adds a delightful crunch and a pop of color, brightening your plate. The earthy flavor pairs beautifully with the richness of the stuffed salmon.
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Light Cucumber and Tomato Salad: Refreshing and zesty, this salad punctuates your meal with a splash of brightness. Tossed in a lemon dressing, it balances the richness of the salmon wonderfully.
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Quinoa Pilaf: Nutty quinoa adds a wholesome texture that complements the flakiness of the salmon. Its lightness makes it an excellent sidekick, soaking up the delicious juices of the dish.
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Garlic Bread: Crunchy on the outside and soft within, garlic bread makes a delightful accompaniment, perfect for scooping up any leftover filling. The aromatic flavors enhance the overall dining experience.
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White Wine: A chilled Sauvignon Blanc or Pinot Grigio elevates your meal with crisp acidity, accentuating the salmon’s flavors. Enjoy it alongside your dish for a refreshing touch with every sip.
Baked Stuffed Salmon with Spinach and Feta Variations
Feeling adventurous? Customize your dish with these delightful twists and swaps to make it your own!
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Dairy-Free: Substitute the feta and Parmesan with nutritional yeast and a dairy-free cream cheese alternative for a creamy taste without the dairy.
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Greens Switch: Try using kale or Swiss chard instead of spinach for a different flavor and texture. Both options provide a delightful earthiness that pairs beautifully with the rich salmon.
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Cheese Varieties: Experiment with fontina or Gruyère cheese for a gourmet touch. These cheeses melt beautifully and add a buttery texture to the filling.
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Hearty Add-ins: Add sun-dried tomatoes or pitted olives for a Mediterranean flair, bringing a burst of flavor that elevates your dinner. These ingredients herald the flavors of Italy, creating a charming dining experience.
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Spice It Up: Increase the cayenne pepper to adjust the heat level according to your taste. If you’re feeling daring, a dash of crushed red pepper flakes can give it an extra kick!
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Veggie Lovers: Fold in some artichoke hearts or mushrooms to the filling for added texture and flavor. These ingredients harmonize with the creamy cheeses, elevating the entire dish.
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Flavor Infusions: Introduce some lemon zest or a splash of white wine into the filling mixture for a bright, fresh taste that cuts through the richness of the cheese. A little brightness can transform your entire meal!
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Grains or Seeds: If you’re looking for an added crunch or need to bulk up the dish, consider incorporating cooked quinoa or farro into the filling. They not only add nutritional value but also create an enjoyable mouthfeel.
Explore these variations to transform your Baked Stuffed Salmon with Spinach and Feta into a personalized culinary masterpiece that your family will love! And remember, if you’re in the mood for other delicious dishes, don’t miss out on my rich and savory Savory Bread Gruyere or the flavorful Parmesan Crusted Salmon—great complements to any dinner table.
How to Store and Freeze Baked Stuffed Salmon
Fridge: Keep leftover baked stuffed salmon in an airtight container for up to 3 days. This retains its delicious flavors, especially when enjoyed chilled, making for a great lunch option.
Freezer: If you want to prolong its life, wrap each piece of salmon individually in plastic wrap, then place them in a freezer-safe container. It can be frozen for up to 2 months.
Reheating: To reheat, place the salmon in the oven at 300°F until warmed through. This method helps preserve the flaky texture, ensuring your baked stuffed salmon with spinach and feta tastes just as delightful as when it was freshly made.
Expert Tips for Baked Stuffed Salmon
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Even Cooking: Let salmon sit at room temperature for 15 minutes before baking. This ensures even cooking throughout your baked stuffed salmon with spinach and feta.
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Pocket Cutting: Be careful when cutting the pocket in the salmon. If cut too deeply, the fillet may fall apart while cooking, ruining the presentation.
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Moisture Control: Always squeeze out excess moisture from the spinach to prevent a watery filling. This keeps your baked stuffed salmon deliciously creamy without becoming soggy.
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Perfect Temperature: Remove the salmon from the oven when it reaches 140°F; it will continue to cook while resting, keeping it moist and flaky.
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Flavor Variations: Feel free to experiment with different cheeses in your filling. Fontina or Gruyère cheese can offer a delightful twist while keeping the essence of the baked stuffed salmon.
Make Ahead Options
These Baked Stuffed Salmon with Spinach and Feta are perfect for meal prep enthusiasts! You can prep the filling, consisting of sautéed spinach, feta, Parmesan, roasted red peppers, and spices, up to 24 hours in advance. Simply refrigerate it in an airtight container until you’re ready to stuff the salmon. Additionally, you can even stuff the salmon fillets and keep them covered in the refrigerator for up to 3 days. Just remember to let them come to room temperature for 15 minutes before baking—this helps them cook evenly. When you’re ready to enjoy, bake the salmon for 12-17 minutes, and you’ll have a gourmet meal on the table with minimal effort!
Baked Stuffed Salmon with Spinach and Feta Recipe FAQs
How do I choose the right salmon fillets?
Absolutely! When selecting salmon fillets, look for pieces that are about an inch thick and have a bright, vibrant color. Fresh salmon should have a slight sheen and a mild scent. Avoid fillets with dark spots or a strong fishy smell, which can indicate age. Both skin-on and skinless options work beautifully for this recipe; it’s all about personal preference!
What’s the best way to store leftover baked stuffed salmon?
Very good question! Leftover Baked Stuffed Salmon can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool down to room temperature before sealing it in. If you want to keep it longer, it can be frozen for up to 2 months. Just wrap each piece individually in plastic wrap and place in a freezer-safe container.
How can I properly freeze and reheat baked stuffed salmon?
Certainly! To freeze your Baked Stuffed Salmon, first, wrap each fillet tightly in plastic wrap and then place them in a freezer-safe container or bag to prevent freezer burn. When you’re ready to enjoy it again, preheat your oven to 300°F (150°C). Place the frozen salmon on a baking sheet and heat for about 20-25 minutes or until warmed through. This method helps retain moisture, ensuring your salmon remains flaky and delicious.
What if my filling is too watery?
Oh no! If your filling turns out too watery before baking, don’t worry! The key is to ensure you squeeze out all excess moisture from the spinach. If it’s already mixed and too moist, you can add more feta cheese or even breadcrumbs to help absorb the excess liquid. Letting the filling sit for a few minutes can also allow any additional moisture to be released before stuffing into the salmon.
Are there any dietary considerations for this recipe?
Definitely! This Baked Stuffed Salmon is a healthy option, packed with nutrients, but if you’re cooking for someone with allergies, always check for specific ingredients. For instance, those with lactose intolerance should substitute the cheeses with lactose-free options or skip them altogether. Additionally, be cautious with spices if anyone has sensitivities; you can always adjust cayenne pepper to taste or omit it altogether.
Baked Stuffed Salmon with Spinach and Feta: A Flavorful Feast
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Pat the salmon fillets dry with paper towels and cut a pocket lengthwise into each fillet.
- Sauté spinach with olive oil and seasonings until wilted and fragrant.
- Mix the feta cheese, Parmesan, roasted red peppers, and garlic powder into the sautéed spinach.
- Brush the salmon fillets with olive oil and season with salt and pepper.
- Stuff each salmon fillet with the spinach-feta mixture.
- Bake for 12-17 minutes until the salmon flakes easily and reaches 145°F.
- Let the salmon sit for 5 minutes before serving with your choice of sides.
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