Stuffed Salmon With Spinach & Feta
A delicious and healthy stuffed salmon dish featuring spinach and tangy feta cheese, ready in just 30 minutes.
Ingredients
Main Ingredients
- 4 pieces 6-ounce pieces of salmon Longer pieces work best
- 2 Tbsp olive oil Divided
- 3 cups baby spinach Packed
- 1 tsp Italian seasoning
- 1/2 tsp paprika Regular or smoked
- 1 pinch cayenne pepper
- 5.3 ounces feta cheese Approx. 150 grams
- 1/4 cup parmesan Freshly grated, parmigiano-reggiano recommended
- 1/4 cup jarred roasted red peppers Chopped into small, 1/4-inch pieces
- Salt + pepper To taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salmon pieces on the lined baking sheet, skin-side down.
- Using a sharp knife, make a lengthwise slice down the middle of each piece of salmon, being careful not to cut all the way through.
- Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
- In a large pan, heat the remaining tablespoon of olive oil over medium heat. Once hot, add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until the spinach is wilted.
- Turn off the heat and add in the chopped roasted red peppers, feta cheese, and parmesan. Stir until well combined.
- Spoon the spinach-feta mixture into the cut part of the salmon, using all of the mixture evenly.
Cooking
- Place the stuffed salmon in the oven and bake for about 12-17 minutes, depending on the thickness of the fish and desired doneness.
- Remove from the oven and serve hot.
Notes
Serve with a simple side salad, roasted vegetables, rice, or quinoa. A drizzle of lemon juice adds a fresh touch. To store leftovers, place them in an airtight container in the refrigerator and consume within 2-3 days. Reheat in the microwave or oven.