Spinach Feta Salmon

This exquisite salmon filled with spinach and feta turns an ordinary dinner into something special without any fancy techniques. The rich, zesty cheese mixed with earthy greens creates delicious flavor pockets inside juicy salmon fillets, giving you a top-tier meal that's surprisingly easy to make at home.

I found this dish when I threw my first dinner party after moving. Everyone wanted more, and it's now my favorite impressive meal that always amazes friends while keeping my cooking stress down.

Ingredients

• Salmon fillets: Go for middle cuts around 1.5 inches thick for easier stuffing
• Olive oil: Pick a premium extra virgin variety for better taste
• Scallions: They add a gentle onion flavor as a fantastic base
• Garlic: Fresh cloves bring needed richness to the stuffing
• Baby spinach: Soft leaves wilt nicely and match perfectly with salmon
• Fresh dill: Adds a pop of flavor that works wonders with seafood
• Feta cheese: Real Greek feta offers the ideal tangy smoothness
• Paprika: Gives lovely color and subtle warmth to your finished salmon
• Salt and pepper: Diamond Crystal kosher salt and fresh ground pepper let you adjust flavor

Step-by-Step Instructions

Prepare Salmon:

Remove salmon from the fridge 30 minutes before cooking. This key step helps it cook evenly with better texture. Wash fillets under cold water and pat them completely dry with paper towels. With a sharp knife, make a deep pocket in each fillet's side, but don't cut all the way through.

Create Filling:

Warm olive oil in a pan over medium high heat until it glistens. Toss in chopped scallions and cook until slightly soft, about 1–2 minutes. Add the minced garlic and cook just until you can smell it, roughly 15 seconds, making sure it doesn't burn. Quickly mix in spinach and dill, adding salt and pepper. Cook just until spinach starts to wilt but stays somewhat firm. Move everything to a bowl right away to stop the cooking.

Finish Filling:

Let the spinach mix cool for around 5 minutes. This stops the feta from melting too soon. Gently mix crumbled feta into the spinach until it's evenly spread but still chunky.

Stuff and Season:

Carefully open each salmon pocket and stuff it generously with the spinach-feta mix. Don't worry if some falls out. Brush olive oil over the entire salmon surface to help browning and prevent sticking. Sprinkle the fillets with salt and pepper, then dust with paprika for beautiful color during cooking.

Bake to Perfection:

Put the stuffed fillets on a parchment-covered baking sheet and cook in a 420°F preheated oven for about 17 minutes. Timing varies based on fillet thickness, but aim for salmon that's just cooked through while staying moist inside.

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Feta cheese makes this dish extra special in my family. My grandma, who lived on a tiny Greek island, always said good feta should break apart easily but still feel somewhat creamy. When I cook this meal, I can almost hear her telling me to be gentle with the cheese as I mix it into the spinach.

Perfect Pairing Ideas

This stuffed salmon goes great with simple sides that enhance without stealing the show. A basic lemon rice pilaf makes an ideal base for the flavorful fish, soaking up any tasty juices that leak during cooking. For a complete Mediterranean meal, add some roasted cherry tomatoes mixed with olive oil and oregano, which offer a sweet tangy contrast to the rich salmon and creamy filling.

Make Ahead Options

While salmon tastes best fresh out of the oven, you can prep certain parts beforehand to save time at dinner. The spinach and feta mixture can be made up to a day ahead and kept in the fridge in a sealed container. You can even cut the salmon pockets and store the fish wrapped in plastic. About 45 minutes before cooking, take everything out of the fridge to warm up, then fill and bake as directed.

Flavor Variations

This stuffed salmon works as a great starting point for creative changes. For a Greek twist, throw in some chopped Kalamata olives and a bit of oregano to the filling. If you want it creamier, mix 2 tablespoons of cream cheese with the feta. For extra freshness, add lemon zest to the filling and squeeze fresh lemon juice over the top just before serving. These easy tweaks let you customize based on what you like or what's in your kitchen.

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This meal really shows how basic ingredients can come together to make something unforgettable. Your guests will be impressed, and you'll enjoy every single bite!

Frequently Asked Questions

→ How should I prepare the salmon for stuffing?

Use a sharp knife to make a deep pocket in the thickest part of the fillet, but don’t cut all the way through.

→ Can frozen spinach work in the filling?

Absolutely! Just be sure to thaw it fully and press out any extra moisture before combining with other ingredients.

→ Is there a good feta substitute?

Try goat cheese, ricotta, or cream cheese for a creamy and flavorful alternative.

→ How can I check if the salmon’s done?

Cooked salmon will flake easily when tested with a fork, and the internal temperature should hit 145°F (63°C).

→ Can I make the stuffing ahead of time?

Yes, you can mix up the feta and spinach filling up to a day early. Store it in the fridge until needed.