Savory Mediterranean Stuffed Salmon with Spinach & Feta

Impress your guests with this healthy Mediterranean Stuffed Salmon, packed with protein and delightful flavors.

Prep Time 30

Cook Time 17

Total Time 47

Servings: 4 fillets

Course: Dinner

Cuisine: Mediterranean

Calories: 350

For the Salmon

For the Stuffing

2 cups Baby Spinach Can substitute with kale or Swiss chard.
1 tablespoon Italian Seasoning Mix equal parts oregano, basil, and thyme if unavailable.
1 teaspoon Paprika Consider using smoked paprika for depth.
1 pinch Cayenne Pepper Adjust according to heat preference.
1 cup Feta Cheese Choose block feta for the best texture.
1/4 cup Parmesan Cheese Freshly grated recommended.
1/2 cup Jarred Roasted Red Peppers Swap with sun-dried tomatoes if desired.
to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice each salmon fillet lengthwise to create a pocket. Place on the baking sheet.
Brush the exposed salmon flesh with olive oil and season with salt and pepper.
Heat olive oil in a skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper; sauté for about 2 minutes or until spinach wilts.
Remove from heat and stir in roasted red peppers, feta, and Parmesan until combined.
Carefully fill the salmon slices with the spinach-feta mixture.
Bake in the preheated oven for 12-17 minutes until cooked through.
Serve hot alongside whole grains or a light salad.

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently in the oven.