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
- Preheat and prep: First things first—preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, then lay your salmon fillets on it, skin-side down. Using a sharp knife, carefully slice down the center of each fillet, creating a pocket for the filling. Be sure not to cut all the way through!
- Season the salmon: Drizzle 1 tablespoon of olive oil over the salmon and rub it in. Season generously with salt and pepper. This step ensures your fish stays moist and flavorful.
- Sauté the spinach: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Toss in the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for just a couple of minutes until the spinach wilts down. I’ve overcooked spinach before, and trust me—it turns slimy fast, so keep an eye on it!
- Make the filling: Once the spinach is done, turn off the heat and stir in the roasted red peppers, feta, and Parmesan. Press the feta with the back of your spoon to help soften and incorporate it into the mix. You want everything to stick together nicely.
- Stuff the salmon: Time to fill those salmon pockets! Spoon the spinach and feta mixture into the slit of each fillet, pressing down gently to ensure it stays in place.
- Bake to perfection: Pop the salmon into the oven for 12-17 minutes, depending on the thickness of your fillets. I like my salmon on the slightly medium side, so I usually pull it out around the 14-minute mark. Keep an eye on it to prevent overcooking—the fish should be just opaque and flake easily with a fork.
Notes
Serving up your masterpiece
This stuffed salmon deserves to be the star of the plate, so I like to keep the sides simple but flavorful. A bright citrus salad with arugula and fennel pairs beautifully, or roasted vegetables like asparagus or Brussels sprouts would work well. For a carb, you can’t go wrong with some fluffy couscous or quinoa to soak up the juices from the salmon.
For a garnish, a few extra roasted red pepper slices or a sprinkle of fresh parsley can add a pop of color and freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner