Description
Baked Stuffed Salmon With Spinach & Feta: Juicy salmon fillets filled with flavorful spinach and creamy feta. A gourmet delight at home!
Ingredients
Scale
- 4 salmon fillets (6–8 oz/170-225g each), skin-on
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 10 oz (285g) fresh spinach
- 1 small onion, finely chopped (about 1/2 cup)
- 4 oz (115g) feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Step 1: Prepare the Salmon Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Butterfly each salmon fillet by cutting horizontally through the center, stopping about half an inch from the opposite edge so the fillet opens like a book. Pat the salmon dry with paper towels and place on the prepared baking sheet. Brush the inside and outside of each fillet with 1 tablespoon olive oil, then season with salt and pepper.
- Step 2: Prepare the Filling Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Gradually add the spinach in batches, allowing it to wilt down before adding more. Once all spinach is wilted, add the lemon juice and cook for another minute. Remove from heat and let cool slightly.
- Step 3: Make the Stuffing Mixture Transfer the cooled spinach mixture to a mixing bowl. Using your hands or a clean kitchen towel, squeeze out any excess moisture from the spinach – this is crucial for preventing a watery filling! Add the crumbled feta, chopped dill, lemon zest, and red pepper flakes if using. Gently mix until all ingredients are well combined. Taste and adjust seasoning if necessary, keeping in mind that feta adds considerable saltiness.
- Step 4: Stuff and Bake Open each butterflied salmon fillet and divide the spinach and feta mixture evenly among them, about 2-3 tablespoons per fillet. Gently close the salmon over the filling, using toothpicks to secure if needed. Brush the tops with a little more olive oil and sprinkle with black pepper. Bake in the preheated oven for 15-20 minutes, until the salmon is opaque and flakes easily with a fork, or reaches an internal temperature of 145°F (63°C).
- Step 5: Serve Remove the toothpicks if used and carefully transfer your **Baked Stuffed Salmon With Spinach & Feta** to serving plates. Garnish with additional fresh dill and serve with lemon wedges for squeezing over the top. This elegant yet simple dish pairs beautifully with roasted potatoes or a light grain like couscous or quinoa.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 380 calories per serving
- Sugar: 3 grams
- Sodium: 550 mg
- Fat: 25 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 5 grams
- Fiber: 2 grams
- Protein: 32 grams
- Cholesterol: 95 mg