Baked Stuffed Salmon Spinach (Print View)

Tender salmon fillets filled with spinach, feta, and roasted peppers, baked easily for flavorful meals.

# What You’ll Need:

→ For the Salmon

01 - 4 salmon fillets, 6 ounces each, skin on or off as preferred
02 - 1.5 tablespoons olive oil
03 - Salt to taste
04 - Freshly ground black pepper to taste

→ For the Spinach-Feta Filling

05 - 1 tablespoon olive oil
06 - 4 cups fresh spinach, or frozen spinach thawed and squeezed dry
07 - 1 teaspoon Italian seasoning
08 - 0.5 teaspoon paprika
09 - 1 pinch cayenne pepper
10 - 6 ounces feta cheese, crumbled
11 - 1/3 cup Parmesan cheese, grated
12 - 1/4 cup roasted red peppers, chopped
13 - 0.5 teaspoon garlic powder
14 - Salt to taste
15 - Freshly ground black pepper to taste

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet.
03 - Using a sharp knife, cut a pocket lengthwise into each fillet, slicing approximately three-quarters of the way through without cutting to the skin.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for 2 to 3 minutes until the spinach is wilted or heated through and dry if using frozen spinach.
05 - Remove skillet from heat. Stir in crumbled feta, grated Parmesan, roasted red peppers, and garlic powder. Mix well and let cool slightly.
06 - Brush the salmon fillets inside and out with the remaining 1.5 tablespoons olive oil. Season generously with salt and black pepper.
07 - Divide the spinach-feta mixture among the fillets, gently spooning it into each pocket. Do not overfill; leave a small space at the edges.
08 - Bake for 12 to 17 minutes, depending on fillet thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
09 - Remove from oven and let rest for 2 minutes before serving.

# Expert Advice:

01 -
  • The filling is so flavorful on its own that you won't miss complicated sauces or fussy accompaniments.
  • It looks impressive enough for guests but honest enough to throw together on a busy weeknight without stress.
  • Everything happens in one baking sheet, which means minimal cleanup and maximum time back to the rest of your evening.
02 -
  • If your spinach filling has any liquid in it, squeeze it again before folding in the cheeses; I learned this the hard way when a perfectly baked salmon turned watery and disappointing.
  • Don't skip the resting period at the end, as two minutes makes the difference between salmon that stays moist and salmon that becomes dry the moment you flake it.
03 -
  • If you notice the filling starting to brown too quickly before the salmon is cooked through, loosely drape a piece of foil over the sheet for the remaining minutes.
  • Room temperature salmon fillet cooks more evenly than one straight from the fridge, so pull yours out about 10 minutes before you plan to bake if you have the time.
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