Baked Stuffed Salmon Spinach (Printable)

Tender salmon fillets filled with spinach, feta, and roasted peppers, baked to perfection.

# What Goes In:

→ Salmon

01 - 4 salmon fillets, 6 ounces each, skin on or off as preferred
02 - 1.5 tablespoons olive oil
03 - Salt to taste
04 - Freshly ground black pepper to taste

→ Spinach-Feta Filling

05 - 1 tablespoon olive oil
06 - 4 cups fresh spinach, or frozen, thawed and squeezed dry
07 - 1 teaspoon Italian seasoning
08 - 0.5 teaspoon paprika
09 - 1 pinch cayenne pepper
10 - 6 ounces feta cheese, crumbled
11 - 1/3 cup Parmesan cheese, grated
12 - 1/4 cup roasted red peppers, chopped
13 - 0.5 teaspoon garlic powder
14 - Salt to taste
15 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil the surface.
02 - Pat salmon fillets dry with paper towels. Place fillets skin-side down on the prepared baking sheet.
03 - Using a sharp knife, cut a horizontal pocket lengthwise into each fillet, slicing approximately three-quarters of the way through without cutting through to the skin.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne pepper, salt, and black pepper. Sauté for 2 to 3 minutes until spinach is wilted and excess moisture has evaporated.
05 - Remove skillet from heat. Stir in crumbled feta cheese, grated Parmesan cheese, chopped roasted red peppers, and garlic powder. Mix thoroughly and allow to cool slightly.
06 - Brush salmon fillets inside and out with remaining 1.5 tablespoons olive oil. Season generously with salt and black pepper.
07 - Divide spinach-feta mixture evenly among the salmon fillets, gently spooning it into each pocket. Avoid overfilling; leave space at the pocket edges.
08 - Bake for 12 to 17 minutes, depending on fillet thickness, until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
09 - Remove from oven and allow fillets to rest for 2 minutes before serving.

# Expert Advice:

01 -
  • It's deceptively elegant: Your guests will assume you've been taking cooking classes, when really you just know how to use a sharp knife and a spoon.
  • Everything happens in one pan: Minimal cleanup means more time enjoying the meal instead of staring at a sink full of dishes.
  • Naturally low-carb and gluten-free: No sneaky ingredients or complicated substitutions required.
02 -
  • Don't overstuff the pocket: I learned this the hard way by watching filling leak all over my baking sheet; a moderately filled salmon always cooks better than one bursting at the seams.
  • Pat your spinach completely dry if using frozen: This was the difference between a delicious filling and a watery mess that wouldn't stay inside the fish.
03 -
  • Room temperature salmon cooks more evenly: Pull your fillets out of the fridge 10 minutes before baking so the center cooks through at the same rate as the edges.
  • A meat thermometer is your best friend: 145°F is the target, and checking with a thermometer removes all guessing about whether the salmon is done or not.
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