Spinach and Feta Stuffed Salmon

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When I first tried making Spinach and Feta Stuffed Salmon, I knew I was onto something special. The combination of flaky, juicy salmon with creamy feta and garlicky sautéed spinach is pure comfort with a Mediterranean twist. It’s a dish that looks elegant enough for guests but is so quick and easy that I can whip it up on a weeknight without a second thought.

What I love most about this recipe is its simplicity and how balanced it feels. The richness of the salmon is perfectly offset by the salty tang of feta and the earthiness of spinach. It’s also one of those meals that doesn’t require fancy ingredients or hours in the kitchen, yet it feels like something you’d order at a nice restaurant.

Why You’ll Love This Spinach and Feta Stuffed Salmon

This dish delivers on all fronts — flavor, nutrition, and ease. It’s low-carb, protein-packed, and naturally gluten-free. Whether you’re trying to impress someone or just want to make a wholesome meal for yourself, this recipe fits the bill. Plus, the stuffing adds moisture to the salmon, preventing it from drying out in the oven — a common struggle with fish dishes.

What Kind of Salmon Should I Use?

Fresh, skin-on salmon fillets work best for this recipe because they hold their shape well and make stuffing easier. Try to choose center-cut pieces that are thick enough to slice and fill. Wild-caught salmon tends to have a richer flavor, but farm-raised will still work perfectly here.

Options for Substitutions

If feta isn’t your thing, goat cheese or cream cheese can be swapped in for a milder or creamier texture. You can also use kale or Swiss chard in place of spinach if that’s what you have on hand. Want to make it dairy-free? Opt for a plant-based feta alternative and use olive oil in place of butter when sautéing the greens.

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Ingredients for this Spinach and Feta Stuffed Salmon

Salmon Fillets – These are the foundation of the dish. You’ll need thick, center-cut pieces that are large enough to butterfly and stuff. Salmon is rich in omega-3s and offers a buttery texture that pairs beautifully with bold flavors.

Fresh Spinach – Spinach adds color, nutrients, and a touch of earthiness. Once sautéed, it becomes tender and perfect for stuffing.

Feta Cheese – Crumbly and tangy, feta complements the richness of the salmon while adding a creamy texture to the filling.

Garlic – Just a clove or two enhances the spinach with an aromatic kick.

Olive Oil – Used to sauté the spinach and garlic. A quality olive oil deepens the flavor.

Salt & Pepper – Essential seasonings to bring out the natural flavors of the ingredients.

Lemon Juice (optional) – A squeeze of lemon before serving adds brightness and balances the richness.

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Step 1: Prep the Salmon

Start by patting your salmon fillets dry with a paper towel. Using a sharp knife, carefully slice a pocket horizontally into the side of each fillet, being careful not to cut all the way through. This pocket is where your delicious filling will go.

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Step 2: Sauté the Spinach

Heat a drizzle of olive oil in a pan over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add the spinach and cook until wilted, about 2–3 minutes. Remove from heat and let it cool slightly.

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Step 3: Mix in the Feta

Once the spinach is cool enough to handle, mix it in a bowl with crumbled feta cheese. Stir to combine into a creamy, savory filling. Taste and season lightly with salt and pepper if needed.

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Step 4: Stuff the Salmon

Gently open each salmon pocket and spoon in a generous amount of the spinach-feta mixture. Press it in firmly but without tearing the fish. If you have extra filling, you can spoon it over the top before baking.

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Step 5: Bake to Perfection

Preheat your oven to 375°F (190°C). Line a baking dish or sheet with parchment paper. Place the stuffed salmon fillets inside, season the tops with salt and pepper, and drizzle lightly with olive oil. Bake for 15–18 minutes, or until the salmon flakes easily with a fork.

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Step 6: Optional Garnish and Serve

Once baked, let the salmon rest for a couple of minutes. If desired, squeeze fresh lemon juice over the top and garnish with extra crumbled feta or fresh herbs like dill or parsley.

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How Long to Prepare the Spinach and Feta Stuffed Salmon

Prep Time: Preparing the salmon, sautéing the spinach, and assembling the stuffing takes about 15 minutes. This includes making the pocket in the salmon, cooking the spinach and garlic, and mixing the filling.

Cook Time: The stuffed salmon bakes for around 15–18 minutes in a preheated oven at 375°F (190°C), depending on the thickness of your fillets. It should be flaky, moist, and just cooked through.

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Tips for Perfect Spinach and Feta Stuffed Salmon

• Use center-cut salmon for even thickness and better stuffing space.
• Don’t overcook the spinach — it should just be wilted, not soggy.
• Let the sautéed spinach cool slightly before mixing with feta to avoid melting the cheese.
• Use a sharp knife to cut a clean pocket into the salmon.
• Allow the salmon to rest for a few minutes after baking to retain moisture and flavor.

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Watch Out for These Mistakes While Cooking

• Overstuffing the salmon can cause the filling to spill out during baking.
• Cutting too deeply when making the pocket may split the salmon open.
• Not seasoning the fish well can lead to bland results — season inside and out.
• Using pre-cooked or frozen spinach may add too much moisture to the filling.
• Overbaking will dry out the salmon — check doneness with a fork or thermometer (145°F internal temp).

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What to Serve With Spinach and Feta Stuffed Salmon?

1. Lemon Herb Quinoa

Light and fresh, quinoa flavored with lemon zest and herbs complements the savory salmon.

2. Garlic Roasted Potatoes

Crispy on the outside and soft inside, they add a comforting texture to your meal.

3. Steamed Asparagus

A simple side that adds a nice crunch and color to your plate.

4. Greek Salad

Refreshing and zesty with olives, cucumbers, and tomatoes — a perfect Mediterranean pairing.

5. Cauliflower Rice

A low-carb option that soaks up the lemony juices from the salmon beautifully.

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Storage Instructions

Refrigeration: Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, bake gently at 300°F until warmed through, or microwave in short bursts, covered, to retain moisture.

Freezing: While you can freeze the stuffed salmon before baking, it’s best not to freeze leftovers after cooking, as the texture of the spinach and feta can change.

Make-Ahead Tip: You can prepare the filling and stuff the salmon a few hours ahead, then cover and refrigerate until ready to bake.

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Estimated Nutrition

(Per Serving – based on 2 fillets)

• Calories: ~420
• Protein: 35g
• Fat: 28g
• Saturated Fat: 8g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g
• Sodium: 380mg

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Frequently Asked Questions

Can I use frozen salmon?

Yes, but make sure it’s fully thawed and patted dry before stuffing to prevent excess moisture.

Can I make this in an air fryer?

Absolutely! Cook at 375°F for about 12 minutes, checking for doneness in the thickest part.

What’s a good dairy-free alternative to feta?

Use a plant-based feta-style cheese or a cashew cheese spread for similar texture and flavor.

Can I prepare this recipe ahead of time?

Yes, you can stuff the salmon and keep it refrigerated for up to 6 hours before baking.

How do I know when the salmon is cooked?

The salmon should flake easily with a fork and reach an internal temp of 145°F.

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Conclusion

Spinach and Feta Stuffed Salmon is one of those recipes that looks impressive, tastes incredible, and is secretly simple to make. It brings together fresh, flavorful ingredients in a way that’s satisfying without being heavy. Whether you’re looking for a new dinner rotation staple or a dish to wow your guests, this recipe delivers — every single time.

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