Stuffed Salmon With Spinach & Feta (Printable Recipe)

Salmon fillets stuffed with a Mediterranean-inspired mixture of spinach, feta, and roasted red peppers, baked to perfection.

# Ingredients You'll Need:

→ Main Ingredients

01 - 4 pieces of salmon, approximately 6 ounces (170 grams) each, skin-on
02 - 2 tablespoons olive oil, divided
03 - 3 cups baby spinach, packed
04 - 1 teaspoon Italian seasoning
05 - 1/2 teaspoon paprika (regular or smoked)
06 - A pinch of cayenne pepper
07 - 5.3 ounces feta cheese (150 grams), block form
08 - 1/4 cup freshly grated parmesan (recommend parmigiano-reggiano)
09 - 1/4 cup jarred roasted red peppers, chopped into 1/4-inch pieces
10 - Salt, to taste
11 - Black pepper, to taste

# Steps to Follow:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon pieces skin-side down on the lined baking sheet.
02 - Using a sharp knife, cut a lengthwise slit down the middle of each salmon piece. Do not cut all the way through, leaving the flesh attached at the bottom and ends.
03 - Brush salmon with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
04 - Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until wilted, about 2 minutes.
05 - Turn off the heat. Stir in the roasted red peppers, feta, and parmesan. Press down on the feta to mash and combine the mixture until it sticks together.
06 - Spoon the spinach-feta mixture into the slits of each salmon piece. Distribute evenly until all the mixture is used.
07 - Place the stuffed salmon in the oven and bake for 12–17 minutes, depending on the thickness of the fish and desired doneness. Remove from the oven and serve hot.

# Extra Tips:

01 - Leftovers can be stored in an airtight container in the fridge for up to 3 days.
02 - Use fresh salmon if possible for the best texture. Longer pieces are easier for stuffing.
03 - Check doneness by cutting into the thickest part of the salmon. It should be opaque and whitish-pink, not translucent.
04 - Sun-dried tomatoes can substitute roasted red peppers if preferred.

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