Baked Salmon with Feta and Spinach Stuffing

Dinner · Seafood Mains

Baked Salmon with Feta and Spinach Stuffing

Thick salmon fillets hold a filling of fresh spinach, cherry tomatoes, feta, Greek yogurt, and herbs. Scallion greens and red pepper flakes finish the baked fish.
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Prep
20 minutes
Cook
25 minutes
Total
45 minutes
Serves
4 people

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About this recipe.

Salmon fillets filled with fresh spinach, cherry tomatoes, feta, Greek yogurt, and herbs, then baked and finished with scallion greens.

Baked Salmon with Feta and Spinach Stuffing

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 oz Cherry tomatoes (seeded, chopped)
  • Kosher Salt (1/4 tsp for draining tomatoes, plus a little for seasoning fish to taste)
  • 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 (fresh leaves, 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 (raw, four 6-ounce thick center-cut fillets; thawed if frozen, pin bones removed)
  • ½ tsp Crushed Red Pepper Flakes (crushed)

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Drain the filling well

Press excess moisture from the cooked spinach and let the salted tomatoes drain. Choose thick fillets, leave the far side of each pocket intact, and check the filling with a thermometer after baking.

Adapted from Brooke Caison at Delish.

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The cooking plan

How to make Baked Salmon with Feta and Spinach Stuffing.

  1. Heat the oven to 400°F (200°C). Toss the chopped cherry tomatoes with 1/4 teaspoon salt in a fine-mesh strainer. Let drain for 5 minutes.

  2. Heat 1 tablespoon oil in a large ovenproof, broiler-safe skillet over medium heat. Stir in garlic and white scallion parts for about 1 minute. Add spinach and fresh thyme; cook about 3 minutes until wilted. Transfer to a strainer, cool briefly, and press out excess liquid. Wipe out the skillet and place it in the oven to heat.

  3. Combine the drained tomatoes and spinach mixture with Greek yogurt, coriander, cumin, and half the feta. Stir until evenly mixed.

  4. Pat the four salmon portions dry and season lightly with salt. Cut a pocket into the thick side of each fillet, keeping the opposite side and skin intact. Divide the filling among the pockets without packing it tightly.

  5. Carefully remove the hot skillet using oven mitts and add the remaining 1 tablespoon oil. Set the salmon skin-side down in the pan. Bake about 12–20 minutes as a guide, checking the center of each stuffed pocket with a food thermometer. Continue baking until the filling reaches 165°F (74°C); thickness and filling amount affect the time. If desired, broil briefly for color in the broiler-safe skillet, watching constantly.

  6. Mix the scallion greens, remaining feta, and red pepper flakes. Sprinkle over the cooked salmon and serve promptly.

Let’s cook

The full recipe.

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Baked Salmon with Feta and Spinach Stuffing

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Salmon fillets filled with fresh spinach, cherry tomatoes, feta, Greek yogurt, and herbs, then baked and finished with scallion greens.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Lunch, Main Course
Cuisine: Mediterranean
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 4 oz Cherry tomatoes seeded, chopped
  • Kosher Salt 1/4 tsp for draining tomatoes, plus a little for seasoning fish to taste
  • 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 fresh leaves, 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 raw, four 6-ounce thick center-cut fillets; thawed if frozen, pin bones removed
  • ½ tsp Crushed Red Pepper Flakes crushed

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Fine Mesh Strainer
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 400°F (200°C). Toss the chopped cherry tomatoes with 1/4 teaspoon salt in a fine-mesh strainer. Let drain for 5 minutes.
  2. Heat 1 tablespoon oil in a large ovenproof, broiler-safe skillet over medium heat. Stir in garlic and white scallion parts for about 1 minute. Add spinach and fresh thyme; cook about 3 minutes until wilted. Transfer to a strainer, cool briefly, and press out excess liquid. Wipe out the skillet and place it in the oven to heat.
  3. Combine the drained tomatoes and spinach mixture with Greek yogurt, coriander, cumin, and half the feta. Stir until evenly mixed.
  4. Pat the four salmon portions dry and season lightly with salt. Cut a pocket into the thick side of each fillet, keeping the opposite side and skin intact. Divide the filling among the pockets without packing it tightly.
  5. Carefully remove the hot skillet using oven mitts and add the remaining 1 tablespoon oil. Set the salmon skin-side down in the pan. Bake about 12–20 minutes as a guide, checking the center of each stuffed pocket with a food thermometer. Continue baking until the filling reaches 165°F (74°C); thickness and filling amount affect the time. If desired, broil briefly for color in the broiler-safe skillet, watching constantly.
  6. Mix the scallion greens, remaining feta, and red pepper flakes. Sprinkle over the cooked salmon and serve promptly.

Notes

Use thick center-cut portions with room for a pocket. Drain the tomatoes and spinach well to keep the filling manageable. The original ingredient amounts and four-serving yield are retained. The FDA Food Code uses 165°F for stuffed fish; check the center of the filling. The 45-minute total is an estimate and can increase for thicker portions. No nutrition calculation is supplied.

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