Baked Salmon With Feta And Spinach Stuffing
Baked Salmon With Feta And Spinach Stuffing
This Feta, Spinach & Tomato Stuffed Salmon is a culinary masterpiece that’s both delicious and healthy. Imagine flaky, tender salmon fillets, filled with a vibrant mixture of spinach, feta cheese, and juicy tomatoes. It’s a Mediterranean-inspired dish that’s bursting with flavor and perfect for a special occasion or a weeknight meal.
Here’s what makes this dish so special:
- Flavorful Filling: The combination of salty feta, earthy spinach, and sweet tomatoes creates a burst of flavor in every bite.
- Tender Salmon: The salmon is cooked to perfection, with a moist and flaky texture that melts in your mouth.
- Mediterranean Flair: The use of fresh herbs, olive oil, and lemon juice adds a touch of Mediterranean sunshine to your plate.
- Easy to Make: This dish is surprisingly simple to prepare, making it a great option for a weeknight meal or a special occasion.
- Healthy and Satisfying: It’s a nutritious and satisfying dish that’s packed with protein, omega-3 fatty acids, and essential vitamins.
Whether you’re a seafood enthusiast or simply looking for a delicious and healthy meal, this Feta, Spinach & Tomato Stuffed Salmon is a must-try. It’s a culinary adventure that will transport your taste buds to the Mediterranean.
Baked Salmon with Feta & Spinach Stuffing
Feta, Spinach & Tomato Stuffed Salmon is a delicious and healthy way to enjoy this popular fish. This recipe features salmon fillets filled with a savory mixture of feta cheese, spinach, and sun-dried tomatoes, then baked to flaky perfection. It's an easy yet elegant meal that's perfect for a weeknight dinner or a special occasion. The combination of flavors and textures is simply irresistible!
Ingredients
4 oz Cherry tomatoes seeded, chopped- Kosher Salt
- 2 Tbsp Extra Virgin Olive Oil divided
- 3 Cloves Garlic finely chopped
- 2 Scallions green and white parts separated, sliced
- 5 oz Fresh Spinach chopped
- 2 Tbsp Thyme chopped
- 2 Tbsp Greek Yogurt plain whole milk
- ¼ tsp Coriander ground
- ¼ tsp Cumin ground
- 2 oz Feta crumbled, divided
- 24 oz Salmon filets 4-6oz fillets.
- ½ tsp Crushed Red Pepper Flakes crushed
Method
- Start by preheating your oven to 400 degrees Fahrenheit. While the oven is heating, prepare the tomatoes. Place the tomatoes in a fine-mesh strainer set over a small bowl. This will allow any excess moisture to drain from the tomatoes. Toss the tomatoes with ¼ teaspoon of salt. The salt will help to draw out even more moisture from the tomatoes. 1 Let the tomatoes sit in the strainer for about 5 minutes.4 oz Cherry tomatoes, Kosher Salt
- While the tomatoes are draining, start preparing the spinach mixture. Heat 1 tablespoon of olive oil in a large cast-iron or ovenproof skillet over medium heat. Once the oil is hot, add the minced garlic and the white parts of the scallions to the skillet. Cook, stirring frequently, until the garlic and scallions become fragrant, about 1 minute. Then, add the spinach and thyme to the skillet. Cook, stirring occasionally, until the spinach is wilted, about 3 minutes.2 Tbsp Extra Virgin Olive Oil, 3 Cloves Garlic, 2 Scallions, 5 oz Fresh Spinach, 2 Tbsp Thyme
- Carefully transfer the drained tomatoes to a medium bowl and set them aside. Next, pour the spinach mixture into a fine-mesh strainer to drain off any excess liquid. Allow the spinach mixture to cool slightly, then use paper towels to gently pat it dry. This will help prevent the filling from becoming too watery. Wipe out the skillet you used to cook the spinach mixture with a paper towel to remove any residue. Place the skillet in the preheated oven to warm up. This will help to keep the salmon warm when it's finished cooking.
- To the bowl with the drained tomatoes, add the spinach mixture, yogurt, ground coriander, ground cumin, and half of the crumbled feta cheese. Use a spoon or spatula to gently stir all the ingredients together until they are evenly distributed and well combined. This flavorful mixture will be used to stuff the salmon fillets.2 Tbsp Greek Yogurt, ¼ tsp Coriander, ¼ tsp Cumin, 2 oz Feta
- Gently pat the salmon fillets dry with paper towels. This will help the seasoning adhere better. Season both sides of the salmon fillets generously with salt. Using a thin, sharp knife, carefully cut a long slit into the side of each salmon fillet. Make sure not to cut all the way through to the other side. You want to create a pocket to hold the filling. Use a spoon to carefully fill each pocket with the prepared filling, dividing it evenly among the fillets.24 oz Salmon filets
- Carefully remove the preheated skillet from the oven and pour in the remaining tablespoon of olive oil. Arrange the stuffed salmon fillets in the skillet, skin-side down. Return the skillet to the oven and bake the salmon until the flesh is opaque and flakes easily with a fork, about 8 to 10 minutes. The cooking time may vary depending on the thickness of the fillets. To add a bit of color to the salmon, turn on the broiler and broil the fillets, watching closely, until the tops start to brown slightly, about 2 minutes. Be careful not to overcook the salmon under the broiler, as it can dry out quickly.2 Tbsp Extra Virgin Olive Oil
- In a small bowl, combine the red pepper flakes, the green parts of the scallions, and the remaining crumbled feta cheese. This colorful mixture will add a final burst of flavor and freshness to the dish. Sprinkle the mixture evenly over the cooked salmon fillets. Serve the salmon immediately while it's hot and flaky, allowing the residual heat to slightly melt the feta cheese.2 Scallions, ½ tsp Crushed Red Pepper Flakes, 2 oz Feta
Nutrition
Notes
Ingredients:
- Salmon: Use high-quality salmon fillets, preferably with the skin on.
- Tomatoes: Grape or cherry tomatoes work well for their sweetness and firmness.
- Spinach: Fresh spinach is best. If using frozen, thaw and squeeze out excess water.
- Shallots: Shallots have a milder flavor than onions. You can substitute with a small yellow or white onion if needed.
- Garlic: Freshly minced garlic adds a pungent flavor.
- Feta Cheese: Use good quality feta cheese, preferably Greek feta.
- Yogurt: Full-fat Greek yogurt adds creaminess and tanginess to the filling.
- Spices: Ground coriander and cumin add warmth and depth to the filling.
- Herbs: Fresh thyme sprigs add an earthy note. You can substitute with dried thyme if needed.
- Olive Oil: Use a good-quality olive oil for cooking.
- Preheat Oven and Skillet: Preheat your oven to 400°F and preheat an ovenproof skillet.
- Drain Tomatoes: Salting and draining the tomatoes helps prevent the filling from becoming watery.
- Sauté Vegetables: Sauté the shallots, garlic, and spinach until softened and fragrant.
- Cool and Dry Spinach Mixture: Allow the spinach mixture to cool slightly and pat it dry to remove excess moisture.
- Combine Filling Ingredients: Mix the tomatoes, spinach mixture, yogurt, spices, and feta in a bowl.
- Stuff the Salmon: Carefully cut a slit into the side of each salmon fillet and fill it with the prepared stuffing.
- Bake and Broil: Bake the salmon until cooked through, then broil briefly to brown the top.
- Doneness: The salmon is cooked through when the flesh is opaque and flakes easily with a fork.
- Garnish: Garnish with the remaining feta, red pepper, and green scallion parts.
- Sides: Serve with rice, quinoa, or pasta drizzled with olive oil and Parmesan cheese.
- Lemon: Add a squeeze of fresh lemon juice to the finished dish for brightness.
- Different Fish: You can use other types of fish like sea bass or halibut.
- Vegetables: Experiment with different vegetables in the filling, such as bell peppers or mushrooms.
- Cheese: Try other cheeses like goat cheese or ricotta.
- Herbs: Add different herbs to the filling, such as dill or oregano.
Tried this recipe?
Let us know how it was!Ingredients
Ingredients:
- For the Salmon:
- 4 (6-ounce) salmon fillets, skin on
- 4 ounces cherry or grape tomatoes
- 2 scallions, green and white parts separated
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- For the Filling:
- 5 ounces fresh spinach, chopped
- 2 tablespoons chopped fresh thyme
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 2 tablespoons plain whole-milk Greek yogurt
- 2 ounces feta cheese, crumbled, divided
- 3 cloves garlic, finely chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
Optional Sides:
- Cooked rice, quinoa, or couscous
- Lemon wedges
- Fresh parsley for garnish
This recipe is easily adaptable, so feel free to adjust the amounts of certain ingredients to your liking. You can also experiment with different types of tomatoes, herbs, or spices to create your own unique variation.
Image Gallery Baked Salmon with Feta and Spinach Stuffing
Storage & Leftovers
Baked Salmon with Feta & Spinach Stuffing
| Where to Store | How to Pack | Safe Shelf-Life | Best Practices |
|---|---|---|---|
| Refrigerator | Let salmon cool to room temp (≤ 2 hours), then place fillets in a shallow, airtight glass or BPA-free plastic container. | Up to 3 days | Arrange in a single layer so stuffing stays intact and doesn’t get crushed. |
| Freezer | Wrap each fillet tightly in parchment, then heavy-duty foil or a freezer bag (press out air). Label with date. | 1 – 2 months (quality); safe longer but flavor fades | Freeze on a tray first, then stack—prevents delicate stuffing from flattening. |
Food-Safety Check: Fish should be refrigerated at 40 °F / 4 °C or colder and reheated to an internal temperature of 145 °F / 63 °C.
Reheating Tips
| Method | Steps | Why This Works |
|---|---|---|
| Oven (Best) | Preheat to 300 °F / 150 °C. Place salmon on a foil-lined baking sheet, add 1–2 Tbsp water, broth, or white wine, and loosely tent with foil. Heat 12–15 min (thawed) or 25–30 min (from frozen) until warmed through. | Gentle, moist heat revives the stuffing and keeps salmon flaky instead of dry. |
| Skillet (Quick) | Coat a non-stick pan with 1 tsp olive oil, medium-low heat. Add salmon, cover, and warm 4–5 min per side. Splash in lemon juice or water if stuffing looks dry. | Steam trapped under the lid reheats evenly and prevents cheese from burning. |
| Microwave (Emergency) | Place on a microwave-safe plate, cover with a damp paper towel. Use 50 % power in 30-sec bursts, rotating each time. | Lower power reduces hot spots that can dry fish and make feta rubbery. |
Make-Ahead & Meal-Prep Ideas
Prep, Don’t Bake: Assemble stuffed fillets the day before, cover tightly, and refrigerate raw. Bake fresh within 24 hours for optimal texture.
Freeze Raw (Best Quality): After stuffing, wrap fillets individually and freeze uncooked. Bake straight from frozen at 375 °F, adding ~10 extra minutes, for just-caught flavor.
Leftover Remix: Flake chilled salmon into quinoa bowls, pasta, or a leafy-green salad; the feta-spinach filling acts as a built-in dressing boost.
Follow these storage and reheating guidelines, and your feta-spinach-stuffed salmon will stay moist, flavorful, and safe—ready for delicious lunches or an effortless second dinner!
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