Description
This Stuffed Salmon with Spinach & Feta is rich, savory, and super easy to make. Juicy salmon fillets are filled with a creamy spinach and feta mixture, then baked to perfection. It’s a restaurant-quality meal made right at home—perfect for a weeknight dinner or special occasion.
Ingredients
- 4 salmon fillets (6 oz each), skinless
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- 1/2 cup crumbled feta cheese
- 2 tablespoons cream cheese, softened
- 1 tablespoon plain Greek yogurt or sour cream
- 1/2 teaspoon dried dill (optional)
- Juice of 1/2 lemon
Instructions
Prep the Filling:
In a skillet over medium heat, sauté garlic and spinach in a splash of olive oil until wilted (1–2 minutes). Remove from heat and let cool slightly.
Make the Filling Mix:
In a bowl, combine the cooked spinach, feta, cream cheese, Greek yogurt, and dill. Mix until creamy and well combined.
Cut and Stuff the Salmon:
Pat salmon fillets dry. Using a sharp knife, make a slit down the side of each fillet to create a pocket. Stuff each pocket with the spinach-feta mixture.
Season and Bake:
Place stuffed fillets on a greased or parchment-lined baking sheet. Drizzle with olive oil, and season with salt, pepper, and lemon juice. Bake at 375°F (190°C) for 15–18 minutes, or until salmon is cooked through and flakes easily.
Serve:
Serve warm with a side of veggies, rice, or a fresh salad.
Notes
- Don’t over-stuff the salmon; you want the pocket full but not bursting.
- Add sun-dried tomatoes or chopped artichokes to the filling for extra flavor.
- Works great in the air fryer too—just reduce cook time slightly.