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Did you know that most of home cooks avoid making stuffed salmon because they believe it’s too complicated? This couldn’t be further from the truth! Baked Stuffed Salmon With Spinach And Feta is not only achievable but can be mastered in just five simple steps. This Mediterranean-inspired dish combines omega-3 rich salmon with nutrient-dense spinach and creamy feta cheese, creating a restaurant-quality meal that takes less than 45 minutes to prepare. Whether you’re hosting a dinner party or craving an elegant weeknight dinner, this Baked Stuffed Salmon With Spinach And Feta recipe will transform your kitchen into a gourmet haven.

Ingredients List

For the Salmon:

• 4 salmon fillets (6-8 oz each), skin removed, center-cut preferred
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

For the Spinach and Feta Stuffing:

• 3 cups fresh baby spinach, roughly chopped
• 4 oz feta cheese, crumbled (preferably Greek feta)
• 3 cloves garlic, minced
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons cream cheese, softened
• 1 tablespoon fresh dill, chopped (or 1 tsp dried)
• 1 tablespoon lemon zest
• 2 tablespoons pine nuts, toasted (optional)

Smart Substitutions:

• Swap feta for goat cheese for a milder flavor
• Replace spinach with Swiss chard or kale for variety
• Use frozen spinach (thawed and drained) if fresh isn’t available
• Substitute pine nuts with chopped walnuts or almonds

Timing

This Baked Stuffed Salmon With Spinach And Feta requires strategic timing for perfect results:

• Prep Time: 20 minutes
• Cook Time: 18-22 minutes
• Total Time: 42 minutes (a significant portion of faster than traditional stuffed fish recipes)

Pro Timing Tip: Start preheating your oven while preparing the stuffing to maximize efficiency. This recipe serves 4 people and can easily be doubled for larger gatherings.

Step-by-Step Instructions

Step 1: Prepare Your Salmon Canvas

Preheat your oven to 400°F (200°C). Pat salmon fillets completely dry with paper towels—this ensures better browning and prevents soggy stuffing. Using a sharp paring knife, create a horizontal pocket in each fillet by cutting about 3/4 of the way through, leaving a 1-inch border on three sides. Season both inside and outside with salt, pepper, and garlic powder.

Step 2: Create the Mediterranean Stuffing

Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant, then add chopped spinach. Cook for 2-3 minutes until wilted. Remove from heat and let cool for 5 minutes. In a mixing bowl, combine the cooled spinach mixture with crumbled feta, cream cheese, sun-dried tomatoes, dill, lemon zest, and pine nuts. Mix gently to maintain texture.

Step 3: Stuff with Precision

Divide the spinach-feta mixture evenly among the four salmon pockets, using about 2-3 tablespoons per fillet. Don’t overstuff—this can cause the salmon to split during cooking. Gently press the opening closed and secure with 2-3 toothpicks if needed.

Step 4: Sear for Golden Perfection

Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed salmon fillets for 2-3 minutes on each side until golden brown. This step locks in moisture and creates an appetizing crust.

Step 5: Finish in the Oven

Transfer the skillet to your preheated oven and bake for 12-15 minutes, depending on thickness. The internal temperature should reach 145°F (63°C). Remove toothpicks before serving.

Nutritional Information

Per serving of Baked Stuffed Salmon With Spinach And Feta:

• Calories: 385
• Protein: 42g (most of daily value)
• Fat: 22g (healthy omega-3 fatty acids)
• Carbohydrates: 4g
• Fiber: 2g
• Calcium: 185mg (nearly some of dv)
• Iron: 3.2mg (nearly some of dv)
• Vitamin K: 145mcg (the vast majority of dv)

This dish provides an impressive 2.1g of omega-3 fatty acids per serving—nearly double the recommended daily intake according to the American Heart Association.

Healthier Alternatives for the Recipe

Reduce Calories:

• Use light cream cheese or Greek yogurt instead of regular cream cheese
• Substitute half the feta with ricotta cheese for nearly some of fewer calories

Boost Nutrition:

• Add chopped artichoke hearts for extra fiber and antioxidants
• Include minced fresh herbs like oregano and thyme for anti-inflammatory compounds

Make it Dairy-Free:

• Replace feta with cashew cheese or nutritional yeast
• Use avocado instead of cream cheese for healthy fats

Lower Sodium Version:

• Choose low-sodium feta or reduce quantity by half
• Skip added salt and rely on herbs and lemon for flavor

Serving Suggestions

Transform your Baked Stuffed Salmon With Spinach And Feta into a complete Mediterranean feast:

Classic Pairings:

• Serve over lemon herb quinoa or wild rice pilaf
• Pair with roasted asparagus drizzled with balsamic glaze
• Add a side of Greek-style roasted potatoes with oregano

Wine Pairing: A crisp Sauvignon Blanc or light Pinot Grigio complements the feta’s saltiness perfectly.

Elegant Presentation:

• Garnish with fresh dill sprigs and lemon wedges
• Drizzle plates with olive oil infused with fresh herbs
• Serve alongside a simple arugula salad with cherry tomatoes

Common Mistakes to Avoid

Overstuffing the Salmon: more than half of first-time makers add too much filling. Stick to 2-3 tablespoons per fillet to prevent splitting.

Skipping the Searing Step: This creates a significant portion of better flavor development and prevents dry fish.

Not Checking Internal Temperature: Overcooked salmon becomes tough. Invest in a digital thermometer for consistent results.

Using Wet Spinach: Excess moisture creates soggy stuffing. Always drain spinach thoroughly after cooking.

Cutting Pockets Too Deep: This weakens the salmon structure. Aim for 3/4 depth maximum.

Storing Tips for the Recipe

Refrigerator Storage:

• Store cooked Baked Stuffed Salmon With Spinach And Feta for up to 3 days in airtight containers
• Separate any side dishes to maintain optimal texture

Freezer Storage:

• Freeze unbaked, stuffed fillets for up to 2 months
• Wrap individually in plastic wrap, then aluminum foil
• Thaw overnight in refrigerator before cooking

Reheating Best Practices:

• Oven method: 325°F for 8-10 minutes, covered with foil
• Avoid microwaving, which can make salmon rubbery

Make-Ahead Tips:

• Prepare stuffing up to 24 hours in advance
• Stuff salmon morning-of for evening dinner

This Baked Stuffed Salmon With Spinach And Feta recipe proves that gourmet cooking doesn’t require culinary school training. With these five straightforward steps, you’ll create a dish that’s both nutritious and impressive. The combination of flaky salmon, creamy feta, and vibrant spinach delivers restaurant-quality results in your home kitchen. Try this recipe tonight and discover why stuffed salmon has become a favorite among home cooks worldwide. Share your cooking success in the comments below, and don’t forget to explore our collection of Mediterranean-inspired seafood recipes for more culinary inspiration!

FAQs

Can I use frozen salmon for this recipe?
Yes, but ensure it’s completely thawed and patted dry. Frozen salmon often contains more moisture, so allow extra time for drying before stuffing.

What if I don’t have an oven-safe skillet?
Sear the salmon in a regular skillet, then transfer to a baking dish for oven finishing. Add 2-3 minutes to cooking time.

Can this recipe be made ahead for meal prep?
Absolutely! Stuff the salmon up to 4 hours ahead and refrigerate. Add 3-5 minutes to baking time if cooking from cold.

How do I know when the salmon is perfectly cooked?
The flesh should flake easily with a fork and reach 145°F internal temperature. It will appear opaque throughout with no translucent areas.

Can I make this recipe without dairy?
Yes! Use cashew cheese or mashed avocado instead of feta and cream cheese for a delicious dairy-free version.