Spinach and Feta Stuffed Salmon

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The spinach and feta cheese combination is an epic one. There’s no denying the delicious flavor along with some scallions, garlic and dill. This is one recipe where you just add an extra step of sauteeing your spinach and onion for 1 or 2 minutes in a pan and yet level up your salmon game so strong.

Very important to mention: do not overly sauté your spinach. You want it wilted but not 100 percent – more like 85% wilted. It will cook in the oven. Also, definitely wait at least 3-5 minutes for it to cool prior to mixing in the crumbled feta cheese. Again, it will cook in the oven, and we don’t want it melted before it gets in there.

Another great tip is to take the fish out of your fridge 30 minutes prior to baking/cooking. Let it come to room temperature so that when you bake it, it will not go from cold to hot and ooze that white gunky stuff. Its fine to eat the white stuff if you have it, but visually it’s just not that appealing to serve.

Use a pairing knife to cut your slits in the sides of the fish. You can also cut the top, but I prefer this way for aesthetic purposes. Make sure it’s only in the thick part and that the knife doesn’t go all the way through to the other side of the fillet. Stuff the fish with as much as you can pack in there. I served with a quick tomato and cucumber salad.

Spinach and Feta Stuffed Salmon

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5 from 15 votes

Servings: 4

Prep Time: 13 minutes mins

17 minutes mins

Total Time: 30 minutes mins

Ingredients 

• 4 salmon fillets
• 2 tbs olive oil (divided)
• salt and pepper
• 3 scallions, chopped
• 1 clove garlic, minced
• 4 oz baby spinach
• 1 tbs fresh dill, chopped
• 3/4 cup feta cheese, crumbled
• paprika

Instructions

• Remove your salmon 30 minutes prior to baking so that it comes to room temperature.
• Preheat oven to 420°F. Line a medium baking tray with parchment paper.
• Rinse and pat dry your salmon filets. Take a small sharp knife and cut a slit into the thick part of the side of each fillet. The cut should go as deep as possible without slicing through to the other side.
• In a deep skillet, heat 1 tbs olive oil on medium high and cook your scallions for a minute or two. Stir in the garlic for 15 seconds. Add the spinach, dill, season with salt and pepper to taste, and sauté until the spinach is mostly wilted but not entirely. Remove mixture from your pan promptly and transfer to a bowl. Wait 5 minutes and then mix in your crumbled feta.
• Stuff the salmon with the mixture and carefully place the fillets back up right. Brush the tops and sides with olive oil and season with salt and pepper to taste. Sprinkle top and sides of fish with the paprika (this gives it a nice color) Bake for about 17 minutes (cook times vary with the size of your fish).

Nutrition

Calories: 469kcal | Carbohydrates: 3g | Protein: 50g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Cholesterol: 150mg | Sodium: 438mg | Potassium: 1316mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2965IU | Vitamin C: 10mg | Calcium: 202mg | Iron: 3mg

Author: Stella Drivas