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–+ servings

Baked Stuffed Salmon With Spinach & Feta

Tender salmon fillets stuffed with creamy spinach, feta, and walnuts make for a heart-healthy and flavorful dish, perfect for a family dinner or entertaining guests.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon and Stuffing
  • 4 fillets salmon about 6 oz each, skin removed
  • 1 cup fresh spinach chopped
  • 1/2 cup feta cheese crumbled
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • 1 clove garlic minced
  • Salt to taste
  • Pepper to taste
  • Walnuts optional, for added crunch

Equipment

  • Baking sheet
  • Parchment paper
  • Small Bowl
  • Knife
  • Oven

Method
 

The Spinach and Feta Stuffing
  1. Preheat your oven to 375°F (190°C). Combine spinach, feta, olive oil, lemon juice, garlic, salt, and pepper in a small bowl. Mix until evenly combined. Chill for 10 minutes for easier handling.
Preparing the Salmon
  1. Create a pocket in each salmon fillet by slicing horizontally through the middle without cutting all the way through. Pat fillets dry to prevent sogginess.
Assembling and Baking
  1. Stuff the spinach and feta mixture into salmon pockets. Place stuffed fillets on a parchment-lined baking sheet. Bake for 18-20 minutes, until salmon is cooked through and flakes easily with a fork.
Serving
  1. Serve immediately with your favorite sides, allowing the creamy stuffing to shine against the flaky salmon.

Nutrition

Calories: 450kcalCarbohydrates: 2gProtein: 40gFat: 30gSaturated Fat: 8gCholesterol: 85mgSodium: 650mgPotassium: 850mgFiber: 1gVitamin A: 350IUVitamin C: 10mgCalcium: 130mgIron: 2mg

Notes

This heart-healthy dish combines the rich flavors of salmon, spinach, and feta with optional walnuts for added crunch. Be sure to thaw frozen spinach and dry it thoroughly for best results. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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