Stuffed Salmon with Spinach and Feta
Treat yourself to a gourmet experience at home with this juicy Stuffed Salmon, bursting with creamy feta and garlicky spinach—simple, elegant, and unforgettable!
Ingredients
- 4 pieces of salmon 6 ounces each, about 170 grams
- 2 tablespoons olive oil
- 3 cups baby spinach packed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika regular or smoked
- A pinch of cayenne pepper
- 5.3- ounce block of feta cheese about 150 grams
- 1/4 cup freshly grated Parmesan cheese Parmigiano-Reggiano recommended
- 1/4 cup jarred roasted red peppers chopped into small pieces
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and 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 cut down the middle of each piece of salmon, ensuring not to cut through completely, leaving the bottom and ends attached.
- Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
- In a large pan over medium heat, add the remaining 1 tablespoon of olive oil. Once hot, add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until the spinach is wilted.
- Remove the pan from heat and mix in the chopped roasted red peppers, feta cheese, and Parmesan. Stir well to combine, pressing down on the feta to soften and blend all ingredients.
- Spoon the spinach-feta mixture into the cut part of the salmon pieces until evenly filled.
- Bake the salmon in the oven for 12-17 minutes, depending on desired doneness and thickness of the fish.
- Remove from the oven and serve hot!
Notes
Notes:
For a crispy top, broil the salmon for the last 2-3 minutes of baking.
For a crispy top, broil the salmon for the last 2-3 minutes of baking.