If you’re searching for a restaurant-worthy dinner that’s both elegant and incredibly easy, Spinach and Feta Stuffed Salmon is about to steal your heart (and taste buds). In every bite, you’ll get juicy, flaky salmon enveloping a creamy, herby filling of sautéed spinach, tangy feta, and zesty lemon. This dish is such a stunner, whether you’re hosting or just craving something special on a weeknight, and it manages to hit those wholesome Mediterranean vibes in the most irresistible way!
Ingredients You’ll Need
Don’t let the impressive look of Spinach and Feta Stuffed Salmon fool you—every ingredient on this list brings its own magic, and there’s nothing complicated here. With just a few fresh and punchy components, you’ll build beautiful flavor, vibrant color, and the perfect melt-in-your-mouth texture.
- Salmon fillets (4, 6 oz each, skinless): Choose center-cut pieces for easy stuffing and even cooking.
- Fresh spinach (2 cups, chopped): Lends earthy flavor, vibrant green color, and essential nutrients.
- Olive oil (1 tbsp): For gently sautéing the spinach and bringing silkiness to the filling.
- Garlic (2 cloves, minced): Adds a savory kick that plays beautifully with both the salmon and cheese.
- Feta cheese (½ cup, crumbled): Gives the filling a creamy, tangy edge that contrasts the rich fish.
- Cream cheese (2 tbsp, softened): Helps bind the filling and makes it dreamy and spreadable.
- Lemon zest (1 tsp): Lifts the whole dish with bright citrus notes.
- Dried dill (½ tsp, or 1 tbsp fresh): Infuses the filling with lightly herby, classic Mediterranean flavor.
- Salt (½ tsp): For seasoning every delicious layer.
- Black pepper (¼ tsp): Rounds out the seasoning with a gentle touch of heat.
- Lemon wedges (for serving): Squeezing these over your finished salmon adds a fresh burst of acidity.
How to Make Spinach and Feta Stuffed Salmon
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C), so it’s nice and hot by the time your fillets are ready. Line a baking sheet with parchment paper—this makes cleanup a total breeze and prevents any sticking.
Step 2: Sauté the Spinach and Garlic
In a skillet over medium heat, warm up the olive oil. Add the minced garlic and let it sizzle for just 30 seconds, stirring constantly to release that garlicky aroma. Toss in the chopped spinach and cook until it’s wilted and vibrant green, about 2 minutes. Remove from heat and give it a moment to cool down—it’ll make mixing the filling much easier!
Step 3: Make the Savory Filling
Grab a small mixing bowl and stir together the cooled spinach mixture, crumbled feta, softened cream cheese, lemon zest, and dill. Mix until well combined and creamy, so every bite is packed with flavor and the mixture holds together easily.
Step 4: Prepare and Stuff the Salmon
Using a sharp knife, cut a slit lengthwise along the side of each salmon fillet to create a deep pocket—just be careful not to slice all the way through. Season the outsides with salt and pepper, then spoon that irresistible spinach and feta filling into each pocket, gently pressing it in with your fingers or the back of a spoon.
Step 5: Bake It to Perfection
Arrange your stuffed salmon fillets on the prepared baking sheet, leaving a bit of space between each. For an extra touch of richness, drizzle the tops with a little olive oil or melted butter (totally optional, but so good). Bake for 18 to 20 minutes, or until the salmon flakes easily with a fork and the filling is gently golden at the edges.
Step 6: Serve and Enjoy!
Once the Spinach and Feta Stuffed Salmon comes out of the oven, transfer to plates and finish with fresh lemon wedges. That final squeeze right before serving brings every flavor to life!
How to Serve Spinach and Feta Stuffed Salmon
Garnishes
Dress up your salmon with a scattering of extra dill, freshly cracked black pepper, or even a sprinkle of lemon zest for a burst of color and fragrance. Chopped parsley or thinly sliced green onions also look gorgeous and brighten the plate.
Side Dishes
Spinach and Feta Stuffed Salmon is divine alongside light sides like roasted vegetables, a crisp Greek salad, lemony couscous, or fluffy rice. For a heartier meal, try it with garlic mashed potatoes or a Mediterranean-inspired orzo pilaf. The flavors are versatile, so play with your favorite sides!
Creative Ways to Present
This dish looks stunning served family-style on a large platter, sprinkled with herbs and surrounded by lemon wedges. For extra elegance, slice each fillet and fan the slices out, showing off that beautiful green and white filling.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Spinach and Feta Stuffed Salmon, let it cool before placing in an airtight container. It will keep in the fridge for up to 2 days, staying moist and flavorful for a quick meal the next day.
Freezing
For best results, freeze the salmon uncooked and stuffed (wrapped tightly in plastic wrap then foil) for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then bake as usual. While you can freeze cooked salmon, it’s best eaten freshly baked for that silky texture.
Reheating
To gently reheat, place leftover fillets on a baking sheet, cover loosely with foil, and warm in a 300°F (150°C) oven for about 10 minutes, or until heated through. The low temperature helps keep the salmon moist and prevents overcooking.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, thaw and squeeze out as much liquid as possible before mixing it into the filling.
What’s the best salmon to use?
Look for center-cut, skinless fillets of similar thickness. Wild-caught salmon is always delicious, but any good-quality salmon works well for Spinach and Feta Stuffed Salmon.
Can I prep this dish ahead of time?
Yes! You can stuff the salmon up to a day ahead, store covered in the fridge, and bake just before serving. This makes it a fantastic option for entertaining.
How do I know when the salmon is done?
The salmon is finished when it flakes easily with a fork and turns opaque throughout. If you’re using particularly thick fillets, add a couple of extra minutes to the bake time.
Is this recipe gluten-free?
Yes, Spinach and Feta Stuffed Salmon is naturally gluten-free—just double-check that your feta and cream cheese brands are gluten-free too, if needed.
Final Thoughts
Give yourself the treat of making Spinach and Feta Stuffed Salmon—once you taste that combination of tender fish and luscious filling, you’ll want to make it again and again. It’s simple enough for busy nights, yet impressive enough for any celebration. Can’t wait to hear how it turns out in your kitchen!
