Baked Stuffed Salmon with Spinach and Feta Recipe

There’s something effortlessly impressive about Baked Stuffed Salmon with Spinach and Feta: rich salmon fillets are generously filled with a creamy, savory mixture of sautéed spinach, tangy feta, and sweet sun-dried tomatoes, then baked until everything is irresistibly tender. This dish manages to feel both simple enough for a cozy weeknight and elegant enough to steal the show at any dinner gathering, delivering a symphony of Mediterranean flavors that always hits the spot. If you’re craving a meal that’s as nutritious as it is gorgeous, you’re about to discover your new favorite.

Ingredients You’ll Need

The beauty of Baked Stuffed Salmon with Spinach and Feta is that you only need a handful of carefully selected ingredients, each one bringing something special to the table. From creamy cheeses to vibrant veggies, every element shines in both flavor and color.

• Salmon fillets: Choose skinless, center-cut pieces for easy stuffing and even cooking.
• Olive oil: Adds richness and enhances the flavor of the sautéed filling.
• Fresh spinach: Brings a pop of green color and nutritious depth to the stuffing.
• Feta cheese: Provides creaminess and a characteristic salty tang.
• Sun-dried tomatoes: Offers a slightly sweet and acidic burst that lifts the dish.
• Garlic: Infuses the filling with warmth and aromatic complexity.
• Cream cheese (optional): Makes the filling extra luscious if you’re in the mood for indulgence.
• Salt and black pepper: Essential for seasoning and balancing all the flavors.
• Lemon juice: A final splash of brightness that brings the whole dish to life.

How to Make Baked Stuffed Salmon with Spinach and Feta

Step 1: Prep the Oven and Baking Sheet

Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This gets you off to a smooth, nonstick start, ensuring your Baked Stuffed Salmon with Spinach and Feta lifts easily once baked, with minimal clean-up.

Step 2: Sauté the Aromatics and Spinach

Heat the olive oil in a skillet over medium heat, then toss in the minced garlic. Let it sizzle for about 30 seconds, filling your kitchen with that unmistakable garlicky aroma. Add the chopped fresh spinach and sauté until it’s wilted and vibrant, just a couple of minutes. Take the pan off the heat—your flavorful base is ready for the next step.

Step 3: Mix the Filling

With the pan still warm, stir in the crumbled feta cheese, finely chopped sun-dried tomatoes, and cream cheese if you’d like a touch of extra creaminess. The cheeses will begin to melt slightly, melding with the spinach and tomatoes to create a beautifully rich and chunky filling for your Baked Stuffed Salmon with Spinach and Feta.

Step 4: Prepare and Stuff the Salmon Fillets

Take each salmon fillet and carefully cut a deep pocket into the side, being mindful not to slice all the way through. This is your secret compartment for packing in loads of flavor. Spoon the spinach-feta mixture generously into each pocket, pressing it in gently so every bite delivers that creamy, tangy, savory filling.

Step 5: Season and Bake

Transfer the stuffed salmon fillets to your prepared baking sheet. Drizzle them with freshly squeezed lemon juice, then sprinkle over salt and black pepper to taste. Slide them into the oven and bake for 15–18 minutes, or until the salmon turns opaque and flakes easily with a fork. Each fillet should look plump, with the filling peeking out invitingly.

How to Serve Baked Stuffed Salmon with Spinach and Feta

Garnishes

A final flourish makes all the difference! Scatter a bit of freshly chopped parsley or dill over the salmon fillets for a fresh herbal note and some appetizing color contrast. Lemon wedges on the side are always welcome for anyone who wants an extra spritz of brightness. A few crumbles of feta on top add both flair and a nudge of what’s inside.

Side Dishes

Baked Stuffed Salmon with Spinach and Feta is versatile enough to pair with just about anything. For a light, healthy meal, serve it with a crisp green salad or a bundle of roasted asparagus. If you’re feeling a bit more indulgent, spoon some garlicky mashed potatoes or herby rice onto each plate. The key is to pick sides that soak up those delicious salmon juices and contrast the richness of the filling.

Creative Ways to Present

If you’re entertaining, try slicing the stuffed salmon fillets into thick rounds and arranging them over a bed of arugula for a stunning appetizer. Or, place the fillets atop individual portions of lentil salad or orzo, turning each plate into a mini work of art. However you present it, Baked Stuffed Salmon with Spinach and Feta always looks as impressive as it tastes!

Make Ahead and Storage

Storing Leftovers

If you have any Baked Stuffed Salmon with Spinach and Feta left after dinner, let the fillets cool completely before storing them in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to two days, making lunch or dinner the next day a breeze.

Freezing

For best results, I recommend freezing the stuffed salmon before baking if you’d like to prep ahead. Simply assemble everything, wrap the uncooked fillets tightly in plastic wrap, and freeze for up to one month. Thaw in the refrigerator overnight before baking as usual for a meal that’s just as fresh as the day you made it.

Reheating

To reheat cooked Baked Stuffed Salmon with Spinach and Feta, place the fillets on a baking sheet and cover loosely with foil. Warm in a 300°F (150°C) oven until heated through, about 10–12 minutes. This gentle reheating keeps the salmon moist and the filling deliciously creamy—just like freshly baked.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just be sure to thaw and squeeze out any excess moisture before adding it to your filling. Frozen spinach is convenient and works perfectly in Baked Stuffed Salmon with Spinach and Feta.

What other cheeses can I use besides feta?

If you don’t have feta, try goat cheese for a tangy, creamy alternative. Ricotta or even a little shredded mozzarella can also work, though each will bring its own unique flavor and texture to the stuffing.

How can I tell when the salmon is fully cooked?

Your best cue is when the salmon flakes easily with a fork and is opaque all the way through. If you have a thermometer, the thickest part should register 145°F (63°C) for safe and succulent results.

Can I make Baked Stuffed Salmon with Spinach and Feta ahead of time?

Yes, you can prepare and stuff the salmon fillets up to a day in advance. Keep them covered in the refrigerator until you’re ready to bake. This makes dinner almost effortless when you need it!

Is this dish gluten-free?

Yes! Baked Stuffed Salmon with Spinach and Feta is naturally gluten-free as written, making it an excellent option for anyone with gluten sensitivities or those looking to serve a wholesome meal to a crowd.

Final Thoughts

If you’re seeking an easy, reliable way to wow at your next dinner, Baked Stuffed Salmon with Spinach and Feta delivers every time. With its vibrant flavors and beautiful presentation, you seriously can’t go wrong. Give it a try—your tastebuds and your guests will thank you!

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