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Stuffed Salmon With Spinach & Feta

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This stuffed salmon with spinach and feta is a flavorful and elegant main dish featuring tender salmon fillets filled with a creamy spinach, garlic, and feta mixture. It’s simple to prepare yet impressive enough for special occasions, offering a perfect balance of richness, freshness, and savory Mediterranean-inspired flavor.

  • Author: Julia
  • Prep Time: 15–20 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 40–45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

  • 4 thick salmon fillets (skin on or off)
  • 2 cups fresh spinach
  • 1/2 cup feta cheese, crumbled
  • 2 oz cream cheese (optional)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 tsp dried dill or parsley (optional)
  • 1 small onion or shallot, finely chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and lightly grease or line a baking dish with parchment paper.
  2. Heat 1 tablespoon olive oil in a pan over medium heat, then sauté garlic and onion until soft and fragrant.
  3. Add spinach and cook until wilted, then remove from heat and let cool slightly.
  4. Mix cooked spinach with feta and cream cheese (if using) until a thick filling forms.
  5. Cut a pocket into each salmon fillet without slicing all the way through.
  6. Season salmon with salt, pepper, and lemon juice.
  7. Stuff each fillet with the spinach and feta mixture, pressing gently to secure the filling.
  8. Place salmon in the prepared baking dish and drizzle with remaining olive oil.
  9. Bake for 20–25 minutes, or until salmon is cooked through and flakes easily with a fork.
  10. Let rest for a few minutes before serving.

Notes

  • Do not overstuff the salmon to prevent filling from spilling out during baking.
  • Thaw frozen salmon completely before preparing for best texture.
  • Internal temperature should reach 145°F (63°C) when fully cooked.
  • Skipping cream cheese makes the filling lighter but still flavorful.
  • Leftovers can be refrigerated for 2–3 days and reheated gently in the oven.

Nutrition

Find it online: https://juliameals.com/stuffed-salmon-with-spinach-feta/