Stuffed Salmon With Spinach, Feta, and Roasted Red Peppers
By Mason Brooks
Cutting a shallow pocket lets the spinach-feta filling stay nestled inside while the salmon bakes evenly. This oven-baked stuffed salmon pairs tender fish with warm feta, wilted spinach, and chopped roasted red peppers for a Mediterranean-inspired dinner.
Four skin-on salmon portions are brushed with olive oil, salt, and pepper before filling. The stuffing starts with baby spinach sautéed in olive oil with Italian seasoning, paprika, and cayenne, then gets bound with softened feta, Parmesan, and roasted red peppers. Pressing the feta as it is stirred helps the mixture cling together instead of scattering out of the salmon pockets.
The spinach should collapse after a couple of minutes in the pan, and the filling should look cohesive once the cheeses are mixed in. Avoid cutting completely through the salmon when making the lengthwise slit, since the intact bottom and ends hold the stuffing in place. Bake for 12 to 17 minutes, then check the thickest section: properly cooked salmon is opaque and whitish-pink rather than translucent pink.
Serve the salmon hot with farro, quinoa, brown rice pasta, couscous, or orzo, or alongside mashed, steamed, or roasted potatoes or sweet potatoes. It is best fresh, though the source notes that leftovers can be stored in an airtight container in the refrigerator.
Why you'll love this recipe
- A shallow lengthwise cut creates a contained pocket, so the spinach, feta, and pepper filling stays inside each salmon portion during baking.
- Wilted spinach provides a compact base for the filling because its reduced volume mixes readily with feta, Parmesan, and chopped roasted peppers.
- Pressing the feta after the heat is off softens it into the vegetables, helping the stuffing hold together when spooned into the fish.
- Baking time adjusts for fish thickness and preferred doneness, letting each portion cook through without relying on one rigid timing estimate.
- The opaque, whitish-pink center gives a direct visual doneness check, which is more useful than timing alone when salmon pieces vary in thickness.
- Freshly grated Parmesan joins briny feta in the filling, adding cheese throughout the pocket rather than leaving a dry layer on top.
Ingredients
- •4 salmon pieces (6-ounce pieces, approximately 170 grams each; longer pieces work best)
- •2 Tbsp olive oil (divided)
- •3 cups baby spinach (packed)
- •1 tsp Italian seasoning
- •0.5 tsp paprika (regular or smoked)
- •cayenne pepper (a pinch)
- •5.3 oz feta cheese (block)
- •0.25 cup Parmesan (freshly grated)
- •0.25 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Preheat the oven to 400F and line a baking sheet with parchment paper. Place the salmon pieces skin-side down on the lined baking sheet. Using a sharp knife, slice lengthwise down the middle of each piece without cutting all the way through, leaving the bottom and ends attached.
- 2
Brush the salmon with 1 Tbsp olive oil and season with salt and pepper. Set aside.
- 3
Heat the remaining 1 Tbsp olive oil in a large pan over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper, then sauté for a couple of minutes until the spinach is wilted.
- 4
Turn off the heat. Add the chopped roasted red peppers, feta, and Parmesan, then stir well while pressing the feta to soften it until the ingredients stick together.
- 5
Spoon the spinach-feta mixture into the cut part of the salmon, dividing it evenly among the pieces.
- 6
Bake for about 12 to 17 minutes, depending on desired doneness and fish thickness. Remove from the oven and serve hot.
FAQ
Nutrition (per serving)
Calories
438
Protein
42g
Fat
28g
Carbs
4g
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