Introduction
If you’re looking for a show-stopping salmon recipe that’s both easy and impressive, this Baked Stuffed Salmon with Spinach & Feta is a winner. Juicy salmon fillets are filled with a creamy spinach and feta mixture, then baked to perfection.
This dish is perfect for weeknight dinners, date night at home, or even a special holiday meal. With its rich Mediterranean-inspired flavors, it feels gourmet without being complicated.
Ingredients
- 4 salmon fillets (skin-on, about 6 oz each)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 5 oz fresh spinach (about 5 cups)
- ½ cup crumbled feta cheese
- 3 tbsp cream cheese, softened
- 1 tbsp lemon juice + 1 tsp zest
- 1 tsp dried dill (or 1 tbsp fresh dill, chopped)
- Salt and pepper, to taste
- Lemon wedges, for serving
Ingredient Notes:
- Salmon: Choose thick fillets so you can make a pocket for stuffing.
- Feta: Adds a tangy, salty bite that pairs beautifully with salmon.
- Cream cheese: Helps bind the filling so it stays creamy and rich.
Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Step-by-Step Instructions
Step 1: Prepare Filling
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté garlic until fragrant (about 1 minute). Add spinach and cook until wilted. Remove from heat and stir in feta, cream cheese, lemon juice, zest, and dill. Mix until creamy.
Step 2: Prepare Salmon
Preheat oven to 400°F (200°C). Using a sharp knife, slice a pocket into the side of each salmon fillet (without cutting through). Season salmon with salt and pepper.
Step 3: Stuff & Bake
Fill each salmon fillet with the spinach-feta mixture. Place salmon on a greased baking sheet, drizzle with remaining olive oil, and bake for 18–20 minutes, until salmon flakes easily with a fork.
Step 4: Serve
Garnish with fresh dill and lemon wedges. Serve hot with rice, couscous, or roasted vegetables.
Tips for Success
- Don’t overcook salmon — pull it out when it reaches 145°F (63°C) internal temperature.
- Use fresh spinach for the best flavor (frozen works if thawed and drained well).
- Double the filling and save for a quick dip or spread the next day!
- Add crunch: Top with panko breadcrumbs for a golden crust.
Nutrition (per serving, 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 36g |
| Carbs | 4g |
| Fat | 28g |
| Fiber | 2g |
| Sodium | 520mg |
Variations
- Mediterranean Style: Add sun-dried tomatoes or olives to the filling.
- Keto-Friendly: Serve with zucchini noodles or cauliflower rice.
- Cheese Swap: Try goat cheese instead of feta for a creamier tang.
- Herb Lovers: Use fresh parsley, oregano, or basil for brightness.
Serving Suggestions
- With roasted baby potatoes and asparagus.
- Over a bed of fluffy couscous or quinoa.
- Paired with a crisp Greek salad.
- With garlic bread to soak up the juices.
Storage
- Fridge: Store leftovers in an airtight container up to 2 days.
- Freezer: Best enjoyed fresh, but you can freeze uncooked stuffed salmon for up to 1 month.
- Reheat: Warm gently in the oven at 325°F (160°C) to avoid drying out.
Conclusion
This Baked Stuffed Salmon with Spinach & Feta is healthy, delicious, and elegant enough for entertaining. With minimal prep and just 35 minutes from start to finish, it’s a recipe you’ll come back to again and again.
Creamy, tangy, and full of Mediterranean flair, this dish transforms simple salmon into a gourmet dinner that’s sure to impress.
FAQs
Q1: Can I use frozen salmon?
Yes, just thaw completely and pat dry before stuffing.
Q2: What sides go best with stuffed salmon?
Roasted vegetables, rice pilaf, couscous, or a fresh salad pair beautifully.
Q3: Can I make the filling ahead of time?
Absolutely! Store it in the fridge for up to 2 days before stuffing.
Q4: Can I grill the stuffed salmon instead of baking?
Yes — wrap in foil packets and grill over medium heat for 15–18 minutes.
Q5: Is this recipe low-carb?
Yes, each serving has only 4g net carbs — perfect for low-carb and keto diets.
