Ingredients
Scale
- 4x 6-ounce pieces of salmon (approx. 170 grams each; I find longer pieces of salmon work best)
- 2 Tbsp olive oil (divided)
- 3 cups baby spinach, packed
- 1 tsp Italian seasoning
- 1/2 tsp paprika (regular or smoked)
- A pinch of cayenne pepper
- Approx. 5.3 ounce block of feta cheese (Approx. 150 grams)
- 1/4 cup parmesan, freshly grated (I recommend parmigiano-reggiano)
- 1/4 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
- Salt + pepper, to taste
Instructions
- Prep the salmon: Start by preheating your oven to 400°F (200°C). Line your baking sheet with parchment paper and lay the salmon pieces skin-side down. Now, using a sharp knife, carefully cut a slit down the middle of each piece, lengthwise, but don’t go all the way through. You want the ends and bottom to stay intact so the filling doesn’t spill out. I’ve found that longer cuts give you more room to pack in the filling, so don’t be shy here!
- Season and prep the filling: Brush the salmon with olive oil and sprinkle with salt and pepper. Set aside. In a large pan, heat the remaining olive oil over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Cook until the spinach wilts, which should take just a couple of minutes. Here’s my tip: If you’re using frozen spinach, make sure to thaw and squeeze out the excess water before adding it to the pan.
- Mix in the feta and peppers: Turn off the heat and stir in the chopped roasted red peppers, feta, and parmesan. Use the back of a spoon or spatula to “mush” the feta into the spinach mixture. You want everything to stick together nicely. Don’t worry if it looks a little crumbly at first—it’ll come together!
- Stuff the salmon: Spoon the spinach-feta mixture into the slits you made in the salmon. Don’t worry about overstuffing; it all melts into the fish as it bakes.
- Bake: Pop the salmon into the preheated oven and bake for 12-17 minutes, depending on how thick your salmon is and how well-done you like it. I usually check mine at the 12-minute mark, and it’s perfectly cooked—flaky but still moist
Notes
Presentation and serving ideas
For a simple yet elegant presentation, serve the stuffed salmon on a bed of fluffy couscous or quinoa, with a drizzle of olive oil and a sprinkle of fresh parsley on top. A wedge of lemon on the side adds a pop of color and a bright, tangy flavor. You could also serve it with roasted veggies like asparagus or carrots for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner