Okay, so you know how some nights you just want something *really* good for dinner, but also something that doesn’t take FOREVER and is actually good for you? That’s exactly why I fell head-over-heels for this Baked Stuffed Salmon With Spinach & Feta. I remember making this for my parents the first time I tried it, and honestly, my dad – who can be a bit picky, bless his heart! – raved about it for days. It’s just this perfect combination: the salmon gets so beautifully flaky, the spinach and feta stuffing is just *chef’s kiss* savory and a little tangy. It’s one of those dishes that feels a little fancy, but it’s ridiculously simple to pull off, even on a busy weeknight. I’ve made it so many times now, I can practically whip it up with my eyes closed!
Why You’ll Love This Baked Stuffed Salmon With Spinach & Feta
Seriously, this recipe is a winner for so many reasons. Here’s why it’s become a staple for me:
- Super Easy to Make: We’re talking minimal prep and straightforward steps. Perfect for when you’re short on time!
- Flavor Explosion: That combo of tender salmon, salty feta, and savory spinach is just unbeatable.
- Healthy & Delicious: You get your omega-3s from the salmon and a nice dose of greens from the spinach. It’s guilt-free indulgence!
- Impressive Presentation: It looks so fancy, people will think you spent hours on it. So good for guests!
- Quick Cooking Time: It bakes up fast, meaning dinner is on the table without a fuss.
- Versatile: Great for a quick weeknight meal or elegant enough for when you have company.
Ingredients for Baked Stuffed Salmon With Spinach & Feta
Alright, let’s talk about what you’ll need to make this magic happen! It’s surprisingly simple, really. Here’s what’s going into my kitchen for this salmon:
- 1 pound salmon fillet: Try to get one that’s nice and thick, it makes stuffing way easier!
- 1 cup fresh spinach, chopped: I usually just grab a bunch, give it a rough chop; no need to be super precise here.
- 1/2 cup crumbled feta cheese: This gives it that wonderful salty, tangy kick!
- 1/4 cup breadcrumbs: Panko breadcrumbs are my go-to; they get nice and crispy.
- 2 tablespoons olive oil: Just good old extra virgin olive oil works perfectly.
- 1 clove garlic, minced: A little minced garlic adds so much flavor.
- 1/4 teaspoon black pepper: Freshly ground is always best! Like this pepper I love using.
- 1/4 teaspoon salt: A good sprinkle of salt is important, maybe even some kosher salt if you have it!
That’s really it! See? Nothing too crazy, just good, wholesome ingredients that come together beautifully.
Essential Equipment for Your Baked Stuffed Salmon With Spinach & Feta
Okay, you don’t need a whole fancy kitchen for this, just a few basics to make life easier. You’ll definitely want a good baking sheet – one that’s not too flimsy. A sturdy mixing bowl is key for getting that spinach and feta filling all mixed up. Oh, and don’t forget a sharp knife and a trusty cutting board for prepping everything. That’s pretty much it to get started!
How to Prepare Baked Stuffed Salmon With Spinach & Feta
Alright, let’s get this salmon stuffed and ready for the oven! It’s honestly not complicated at all. I always like to start by getting my oven prepped.
- Preheat and Prep: First things first, crank your oven up to 400°F (200°C). While that’s heating, grab your baking sheet and maybe line it with some parchment paper – it makes cleanup a breeze! Trust me on this one.
- Mix the Filling: Now, in your mixing bowl, toss in that chopped spinach, the crumbled feta, those breadcrumbs, the minced garlic, and then drizzle in the olive oil. Give it all a good stir until it’s nicely combined. You want everything to stick together, almost like a little stuffing. Pop in your salt and pepper now, too!
- Prepare the Salmon: Place your salmon fillet right onto the baking sheet. Now, this is the fun part: creating the pocket! Take your sharp knife and carefully slice horizontally into the thickest part of the fillet. You want to go about three-quarters of the way through, making a nice little pocket for our delicious filling. Don’t cut all the way through – we don’t want our yummy stuffing escaping!
- Stuff Away!: Spoon that glorious spinach and feta mixture right into the pocket you just made in the salmon. Gently push it in so it’s nice and snug. You might have a little extra stuffing; I sometimes just sprinkle that over the top of the salmon. It bakes up beautifully!
- Bake It Up!: Pop that beautiful creation into your preheated oven. Let it bake for about 15 to 20 minutes. You’ll know it’s ready when the salmon is perfectly flaky and cooked through. A fork should slide right into it with no fuss. It smells amazing by this point, right? It smells a bit like that garlic butter chicken dish I make; that amazing aroma!
And that’s it! Seriously, dinner is served this quickly!
Tips for Perfect Baked Stuffed Salmon With Spinach & Feta
You know, making this salmon *perfect* is actually pretty easy once you know a couple of little tricks! It’s all about handling the fish just right. For starters, when you’re picking out salmon, look for a fillet that’s nice and firm, with a bright color. Avoid anything that looks dull or feels mushy, that’s a sign it’s not super fresh.
The biggest thing is not to overcook it! Salmon cooks really fast, especially when it’s stuffed. That 15-20 minute window is usually spot on, but keep an eye on it. You want it to flake easily with a fork, not be dry and tough. If you happen to have some extra stuffing, don’t be afraid to just sprinkle it on top of the salmon before it goes in the oven – it gets a lovely toasted flavor. And just like how I prep my Greek chicken bowls, making sure the oven is at the right temperature from the start is crucial!
Ingredient Notes and Substitutions for Baked Stuffed Salmon
So, about these ingredients! They’re pretty straightforward, but there are a couple of things I always like to chat about, just to make sure you get the best flavor possible. The spinach is great fresh, but you know, if you only have frozen spinach on hand? Just thaw it out really well and squeeze out *all* the extra water. Seriously, get as much moisture out as you can, or your stuffing will be a bit soggy. And feta cheese – get the good stuff! The block feta you crumble yourself is usually way better than the pre-crumbled. It has a creamier texture and a bolder flavor, kind of like the feta in my beet salad or that amazing watermelon salad!
As for breadcrumbs, panko is my absolute favorite here because they get so wonderfully crispy. But if you don’t have panko, regular breadcrumbs work totally fine. You could even toast some leftover bread in the oven and pulse it in a food processor if you’re feeling ambitious! Some people also like to add things like a little lemon zest or even a tiny splash of apple cider vinegar to the stuffing mix for an extra zing, which is pretty delicious too!
Serving Suggestions for Baked Stuffed Salmon With Spinach & Feta
Now that you’ve got this gorgeous salmon ready to go, you gotta think about what to serve it with, right? It’s already got spinach, so you’re doing pretty well on the veggie front! But I love pairing it with something a little extra. A simple side of roasted asparagus or some quick garlic bread always works beautifully. If you want another veggie, imagine a nice, creamy spinach and mushroom pasta – that sounds divine next to this salmon! Or, for something super quick and healthy, some lightly sautéed broccoli with a squeeze of lemon is always a winner too.
Storage and Reheating Instructions for Baked Stuffed Salmon
So, you’ve got some delicious leftover Baked Stuffed Salmon With Spinach & Feta? Lucky you! To keep it tasting as good as possible, let it cool down completely first. Then, wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll be perfectly fine in the fridge for about 2-3 days. If you want to freeze it, that works too! Just wrap it really well in plastic wrap, then maybe a layer of foil or a freezer bag. It should keep well in the freezer for a couple of months.
When you’re ready to reheat, the best way is to pop it back into a moderate oven, around 325°F (160°C), for about 10-15 minutes, or until it’s warmed through. You want to be gentle so the salmon doesn’t dry out. Avoid the microwave if you can; it can make the salmon a bit chewy, and who wants that?
Frequently Asked Questions About Baked Stuffed Salmon
Got a question buzzing in your head about this delicious salmon dish? I’ve got you covered! Here are a few things people often ask:
Can I use frozen spinach instead of fresh for the stuffing?
Absolutely! Just make sure you thaw it really well and squeeze out as much water as humanly possible. Seriously, get it super dry, or your stuffing might end up a bit too watery. I’m talking like, wring it out in a clean kitchen towel. It works great, though!
What kind of salmon is best for stuffing?
Honestly, any good fillet will do! I usually look for one that’s a bit thicker, maybe 1 to 1.5 inches thick. It makes creating that pocket for the spinach and feta stuffing so much easier. Plus, a thicker piece is less likely to overcook while it’s baking. Like the salmon in my Greek turkey meatballs recipe, you want it to hold its shape and not fall apart!
How do I know if the salmon is cooked through?
The easiest way is with a fork! Gently stick a fork into the thickest part of the salmon. If it flakes easily and the center looks opaque and not translucent, it’s ready. It should take about 15-20 minutes, but ovens can be a little quirky, so just keep an eye on it. You don’t want dry salmon!
Can I add other ingredients to the spinach and feta stuffing?
Oh, for sure! Get creative! Some people love adding a pinch of red pepper flakes for a little heat, or some chopped sun-dried tomatoes for extra flavor. Fresh dill or a tiny bit of lemon zest mixed into the stuffing would also be amazing. It’s pretty forgiving!
Nutritional Information (Estimated)
Now, I’m not a nutritionist or anything, but based on the ingredients and recipe for this Baked Stuffed Salmon with Spinach and Feta, here are some estimated values per serving. Remember, this can vary a bit depending on the exact salmon you use and how much stuffing you pack in! You can check out more healthy ideas here.
Calories: around 450
Protein: about 35g
Fat: roughly 28g
Carbohydrates: approximately 15g
It’s a pretty balanced meal, packed with good stuff!
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Baked Stuffed Salmon with Spinach and Feta
- Total Time: 35 min
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A simple recipe for salmon stuffed with spinach and feta cheese, baked until flaky.
Ingredients
- 1 pound salmon fillet
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine chopped spinach, feta cheese, breadcrumbs, minced garlic, olive oil, salt, and pepper. Mix well.
- Place the salmon fillet on a baking sheet.
- Create a pocket in the salmon fillet by slicing horizontally, but not all the way through.
- Stuff the spinach and feta mixture into the pocket of the salmon.
- Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Notes
- You can add a squeeze of lemon juice over the salmon before baking for extra flavor.
- Serve with your favorite side dishes.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 500
- Fat: 28
- Saturated Fat: 8
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 120
Keywords: baked salmon, stuffed salmon, spinach feta salmon, easy salmon recipe, seafood dinner