Amazing Baked Stuffed Salmon With Spinach & Feta

Weeknights can be such a rush, right? I’m always looking for something that’s healthy, super flavorful, *and* doesn’t take forever to make. That’s exactly why this Baked Stuffed Salmon With Spinach & Feta recipe has become an absolute staple in my kitchen. Seriously, it feels fancy enough for guests but is so easy, I whip it up even when it’s just me! It pulls inspiration from those lovely Mediterranean flavors, and it’s packed with good-for-you ingredients. I remember the first time I made it; I was honestly a little nervous about stuffing the salmon, but it turned out unbelievably moist and delicious. Since then, it’s been a guaranteed win every single time!

Why You’ll Love This Baked Stuffed Salmon With Spinach & Feta

Trust me, this recipe is a game-changer for busy weeknights:

• Super Quick: It’s ready in about 35 minutes, start to finish!
• Incredibly Flavorful: That salty feta, garlicky spinach, and rich salmon combo is just *chef’s kiss*.
• Healthy & Wholesome: Packed with lean protein and veggies, it’s a guilt-free delight.
• Easy to Make: Even if you’re new to cooking fish, this is totally doable.
• Impressive Presentation: It looks so elegant, you’d think it took hours!
• Versatile: Perfect on its own or with your favorite sides.

Ingredients for Baked Stuffed Salmon With Spinach & Feta

Alright, here’s what you’ll need to get this amazing dish on your table. It’s all pretty straightforward stuff, and you probably have half of it already!

• 1 pound salmon fillet (a nice thick one works best!)
• 4 ounces fresh spinach, finely chopped (grab a bag, it’s so easy!)
• 4 ounces feta cheese, crumbled (I love the salty tang)
• 2 cloves garlic, minced (or more, if you’re a fellow garlic lover like me!)
• 1 tablespoon olive oil (just a good glug)
• Salt and pepper to taste (season it up just how you like it!)

Ingredient Notes and Substitutions for Baked Stuffed Salmon

So, you’ve got your salmon, spinach, and feta ready to go! Let’s chat about these star players for a sec. I usually grab a block of feta and crumble it myself because I find it has a better texture and flavor than pre-crumbled stuff – it’s just a bit more creamy, you know? If you can’t find fresh spinach, don’t stress! You can totally use frozen spinach, just make sure you thaw it completely and squeeze out *all* the extra water. Honestly, I’ve forgotten to do that one time and it made the filling a little too watery, so really wring it out! As for garlic, if you’re not a huge fan, or just want a milder kick, feel free to use garlic powder instead – maybe half a teaspoon to start. And if feta isn’t your jam, a good quality goat cheese or even some ricotta mixed with a pinch of salt can work in a pinch, though you’ll miss that signature salty bite. I often pair this with other healthy salmon recipes when I’m meal prepping.

How to Prepare Baked Stuffed Salmon With Spinach & Feta: Step-by-Step

Okay, let’s get this amazing Baked Stuffed Salmon With Spinach & Feta into the oven! It’s really not complicated at all, I promise. Just follow these easy steps and you’ll have a restaurant-quality meal without any fuss.

Preheating and Oven Preparation

First things first, preheat your oven to a nice 400°F (that’s 200°C). Get your baking sheet ready too. I like to line mine with parchment paper – makes cleanup a breeze, and it helps prevent any sticking. Just a little tip from me!

Creating the Spinach and Feta Filling

Now, grab a medium bowl. Toss in your chopped fresh spinach, that yummy crumbled feta, the minced garlic, a drizzle of olive oil, and your salt and pepper. Give it all a good stir until everything is nicely combined. This mixture is going to be so delicious inside that salmon!

Stuffing the Salmon

Time to get a little surgeon-like! Place your salmon fillet on the prepared baking sheet. See that thick part of the fillet? Carefully slide your knife horizontally into the thickest part to create a pocket, but be super careful not to cut all the way through to the other side. You want it to hold all that delicious filling.

Baking Your Stuffed Salmon

Gently spoon that spinach and feta mixture into the pocket you just made in the salmon. Don’t overstuff it or it’ll just ooze out! Pop the baking sheet into your hot oven. Bake for about 15 to 20 minutes. You’ll know it’s done when the salmon looks opaque and flakes easily when you gently poke it with a fork. Easy peasy!

Tips for Perfectly Baked Stuffed Salmon

Okay, so you’ve got the recipe, but let me give you a few little secrets from my kitchen to make your Baked Stuffed Salmon absolutely perfect every single time. It’s all about the little details, you know?

First off, when you’re picking out your salmon, look for a nice, thick fillet. It’s way more forgiving and makes creating that pocket for the stuffing so much easier. Avoid anything that looks dry or pale; a vibrant pink color is what you want! And don’t even *think* about overcooking it. Overcooked salmon is just sad, right? My trick is to watch it closely. As soon as it flakes easily with a fork, it’s usually done. It will continue to cook a little even after you take it out of the oven. If you’re feeling adventurous and want a little golden-brown goodness on top, you can always pop it under the broiler for the last minute, but keep a super close eye on it – it can go from perfect to burnt in seconds!

Serving Suggestions for Baked Stuffed Salmon

This Baked Stuffed Salmon is so flavorful on its own, but it really shines when you pair it with some simple, vibrant sides. I love serving it with roasted asparagus or broccoli – they get nice and tender in the oven, usually while the salmon is baking. Another classic pairing for me is a fluffy bed of white or brown rice to soak up any extra juices from the stuffing. And if you’re going for a lighter meal, a fresh, crisp green salad with a lemon vinaigrette is absolutely divine. You can find loads of great ideas for easy salmon recipes that would pair perfectly! It’s a wonderfully complete and healthy meal that feels so satisfying!

Storing and Reheating Your Baked Stuffed Salmon

If you happen to have any of this delicious stuffed salmon leftover (which is rare in my house, let me tell you!), storing it properly is key to enjoying those yummy flavors again. Just let the salmon cool down completely, then pop it into an airtight container. It should stay good in the fridge for about 2 to 3 days. When you’re ready to reheat, I find the gentlest way is to pop it back in a low oven, maybe around 300°F (150°C), for about 10-15 minutes, just until it’s heated through. This keeps the salmon nice and moist. You can also do it in the microwave, but cover it loosely to prevent drying out – just keep an eye on it so it doesn’t get tough!

Frequently Asked Questions About Baked Stuffed Salmon

Got questions about my go-to Baked Stuffed Salmon? I’ve got answers! I’ve been making this for years, so I’ve heard a few things and figured out some nifty solutions along the way. So, let’s dive in!

Can I use frozen spinach for this recipe?

Absolutely! That’s one of the great things about this recipe. Just make sure you thaw the frozen spinach completely and, this is super important, squeeze out as much water as humanly possible. Like, really wring it out! I usually put it in a clean kitchen towel or paper towels and give it a good squeeze. If there’s too much moisture, your stuffing will be watery, and we don’t want that. A little bit of water won’t wreck it, but getting it nice and dry makes all the difference for a perfectly stuffed salmon every time.

What if I don’t have feta cheese?

Oh, you’re out of feta? No worries! While feta really is the star here with its salty, tangy kick, you can totally swap it out. Crumbled goat cheese is a fantastic substitute; it has a similar creamy texture and a lovely tang, though it’s a bit milder. If you don’t have that either, a good dollop of ricotta cheese mixed with a tiny pinch of salt and maybe a little extra pepper can work in a pinch. It won’t have that same salty bite, so you might want to add a little more salt to the spinach mixture, but it will still be delicious!

How do I know if the salmon is cooked through?

Checking for doneness is super easy! The salmon is ready when it turns opaque – that means it’s not pink and translucent anymore. The best way to tell is to gently poke the thickest part of the fillet with a fork. If it flakes apart easily, it’s done! It should feel tender but not mushy. Remember, salmon continues to cook a little even after you take it out of the oven, so it’s better to pull it out just as it’s perfectly cooked rather than letting it go too long. I learned that the hard way more than once!

How long does baked stuffed salmon last in the fridge?

This is a great question if you’re planning ahead! Once cooled, leftovers of this delightful spinach feta salmon will keep nicely in an airtight container in the refrigerator for about 2 to 3 days. Just make sure it’s sealed up well to keep it fresh. It’s perfect for lunch the next day, right out of the fridge if you’re in a hurry, or gently reheated. Enjoy!

Nutritional Information for Baked Stuffed Salmon With Spinach & Feta

Just a little note here – the nutritional info is always an estimate, especially since we all use slightly different ingredients or amounts, right? This is based on one fillet of my delicious Baked Stuffed Salmon With Spinach & Feta, and it’s a pretty good ballpark.

Serving Size: 1 fillet

Calories: ~450

Fat: ~25g

Saturated Fat: ~8g

Unsaturated Fat: ~17g

Carbohydrates: ~5g

Fiber: ~2g

Protein: ~40g

Cholesterol: ~120mg

Sodium: ~500mg

Sugar: ~3g

Share Your Baked Stuffed Salmon Creations!

I’d absolutely love to see how your Baked Stuffed Salmon With Spinach & Feta turns out! Did you try any fun variations? Please leave a comment below and tell me all about it, or even rate the recipe if you enjoyed it. If you snap any pictures, tag me on social media – I’m always looking for inspiration and love seeing your culinary masterpieces!

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