Baked Stuffed Salmon With Spinach & Feta
This premium Mediterranean-inspired dish features Atlantic salmon fillets stuffed with a savory blend of wilted spinach and tangy feta cheese. The pocket-stuffing technique ensures the salmon remains moist and flavorful, offering a restaurant-quality meal rich in omega-3 fatty acids and protein. Perfect for a sophisticated yet simple weeknight dinner, this meal is both healthy and elegant, coming together in under forty minutes without any heavy sauces.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Mediterranean
- Diet: Pescatarian
Ingredients
4 Atlantic salmon fillets (6oz each), skin-on
4 cups fresh spinach
1 cup feta cheese, crumbled
3 cloves garlic, finely minced
1 tsp lemon zest
2 tbsp extra virgin olive oil
1 pinch black pepper
Instructions
Preheat your oven to 400°F (200°C).
Sauté fresh spinach in a skillet with one tablespoon of olive oil over medium heat until wilted.
Remove spinach from heat and drain all excess liquid thoroughly.
In a bowl, combine the wilted spinach, crumbled feta, minced garlic, lemon zest, and black pepper.
Cut a deep horizontal pocket into the thick side of each salmon fillet without cutting through to the opposite side.
Stuff each pocket generously with the spinach and feta mixture, securing the opening with toothpicks if necessary.
Place the fillets on a lined baking tray and drizzle with remaining olive oil.
Bake for 20 minutes or until the salmon flakes easily with a fork and the internal temperature reaches 145°F.
Notes
Ensure spinach is squeezed well after cooking to avoid making the salmon soggy.
For best results, use sheep milk feta for an authentic flavor profile.
Remove toothpicks before serving.
Nutrition
- Serving Size: 1 filled fillet
- Calories: 380
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg