This stuffed salmon recipe combines tender, flaky fish with a rich filling of sautéed spinach and creamy feta cheese. It’s a flavorful, elegant dish that feels fancy but is simple to make. Perfect for dinner guests or a weekend meal. This recipe serves 2.
Ingredients
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2 salmon fillets (skin on or off, about 6 oz each)
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1 cup fresh spinach leaves, chopped
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½ cup feta cheese, crumbled
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1 clove garlic, minced
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1 tablespoon olive oil
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1 teaspoon lemon zest
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Salt and black pepper, to taste
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Optional: fresh dill or parsley for garnish
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Lemon wedges, for serving
Instructions
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Preheat oven to 375°F (190°C). Line a baking tray with parchment or lightly grease it.
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In a pan, heat olive oil and sauté garlic for 30 seconds. Add spinach and cook until wilted. Let it cool slightly.
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Stir the feta cheese and lemon zest into the spinach. Season with a pinch of salt and pepper.
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Using a sharp knife, make a horizontal slit along the side of each salmon fillet to create a pocket. Be careful not to cut all the way through.
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Spoon the spinach and feta filling into each pocket. Press gently to secure.
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Place fillets on the baking tray, brush the tops with a bit of olive oil, and sprinkle with salt and pepper.
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Bake for 15–18 minutes, or until the salmon flakes easily with a fork.
Serving
Serve warm with lemon wedges and garnish with fresh herbs if desired. Pairs well with rice, roasted potatoes, or a fresh salad.
Storing
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in the oven to keep the fish moist.
With creamy, garlicky spinach and tangy feta tucked into juicy salmon, this dish is satisfying, flavorful, and easy to love.
