Baked Stuffed Salmon Spinach (Print)

Salmon filled with spinach, feta, and roasted peppers, baked to tender perfection for an easy meal.

# Ingredients:

→ Salmon

01 - 4 salmon fillets, 6 ounces each, skin on or off as preferred
02 - 1.5 tablespoons olive oil
03 - Salt to taste
04 - Freshly ground black pepper to taste

→ Spinach-Feta Filling

05 - 1 tablespoon olive oil
06 - 4 cups fresh spinach, or frozen spinach thawed and squeezed dry
07 - 1 teaspoon Italian seasoning
08 - 0.5 teaspoon paprika
09 - 1 pinch cayenne pepper
10 - 6 ounces feta cheese, crumbled
11 - 0.33 cup grated Parmesan cheese
12 - 0.25 cup roasted red peppers, chopped
13 - 0.5 teaspoon garlic powder
14 - Salt to taste
15 - Freshly ground black pepper to taste

# Instructions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil the surface.
02 - Pat salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet.
03 - Using a sharp knife, cut a pocket lengthwise into each fillet, slicing approximately three-quarters of the way through without cutting to the skin.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for 2 to 3 minutes until spinach is wilted or heated through and dry.
05 - Remove skillet from heat. Stir in crumbled feta, grated Parmesan, roasted red peppers, and garlic powder. Mix thoroughly and allow to cool slightly.
06 - Brush salmon fillets inside and out with remaining 1.5 tablespoons olive oil. Season generously with salt and black pepper.
07 - Divide spinach-feta mixture among fillets, gently spooning it into each pocket without overfilling. Leave a small space at the edges.
08 - Bake for 12 to 17 minutes, depending on fillet thickness, until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
09 - Remove from oven and let rest for 2 minutes before serving.

# Pro Tips:

01 -
  • Salmon cooks through tender while the cheese gets melty and the spinach stays vibrant, all in under 20 minutes of actual oven time.
  • The filling is so flavorful that people genuinely believe you fussed over dinner, even though you're mostly just sautéing and spooning.
  • It's naturally gluten-free and lower in carbs, so you can eat it guilt-free while feeling like you're treating yourself.
02 -
  • Overstuffing is tempting but causes the filling to leak out during baking; generous but careful spooning keeps everything contained and cooked properly.
  • The internal temperature of 145°F is your real timer, not the clock—a quick-read thermometer takes the guesswork out of when it's done.
03 -
  • Pat your salmon dry before doing anything else—this single step prevents sticking and helps the salmon cook more evenly than you'd expect.
  • Taste your filling as you build it and adjust the seasonings before it goes into the fish; it's your last chance to get the flavor exactly where you want it.
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