Description
Delicious Spinach & Feta Stuffed Salmon is an impressive yet simple dinner option that boasts amazing flavors and beautiful presentation.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 4 cups baby spinach
- 1/2 cup feta cheese (crumbled)
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup roasted red peppers (diced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika (regular or smoked)
- Pinch of cayenne pepper (optional)
- Olive oil, salt, and pepper (to taste)
Instructions
- Begin by preheating your oven to 400°F (200°C). While the oven is heating, take each salmon fillet and carefully slice a pocket down the center. The goal is to create a space for the stuffing without cutting all the way through the fillet. This step is crucial for ensuring that your stuffing stays intact during baking. After creating the pocket, brush the fillets with olive oil and lightly season them with salt and pepper.
- In a medium-sized skillet, heat a splash of olive oil over medium heat. Once the oil is shimmering, add in the baby spinach along with Italian seasoning, paprika, cayenne pepper, and a pinch of salt and pepper. Stir the ingredients together, allowing them to cook for about 2–3 minutes, or until the spinach wilts completely.
- Once the spinach has wilted, take the skillet off the heat. Stir in the diced roasted red peppers, crumbled feta cheese, and grated Parmesan. Press down gently on the feta to help it soften and mesh with the spinach.
- Using a spoon, carefully spoon the spinach and feta mixture into the pocket of each salmon fillet. Make sure to fill them generously but avoid overstuffing.
- Transfer the stuffed salmon fillets to the prepared baking sheet and place them in the preheated oven. Bake for about 12–17 minutes, depending on the thickness of your fillets.
Notes
Adjust the amount of cayenne pepper to your heat preference; fresh salmon fillets are recommended for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 590 mg
- Protein: 27 g