Description
This Spinach and Feta Stuffed Salmon recipe features tender salmon fillets filled with a flavorful mixture of sautéed spinach, garlic, and creamy feta cheese. The salmon is seasoned with herbs, seared to a perfect crust on the stovetop, and then baked to flaky perfection in the oven, making a healthy and delicious meal that’s quick to prepare.
Ingredients
Scale
Salmon and Seasoning
- 4 salmon fillets
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Stuffing
- 3 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
Other
- 1 tablespoon olive oil (plus extra for searing)
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon after searing.
- Sauté Garlic: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn.
- Cook Spinach: Add the fresh spinach to the skillet and cook until wilted, about 2 to 3 minutes. Remove from heat and stir in the crumbled feta cheese to create the stuffing mixture.
- Prepare Salmon Pockets: Carefully slice a pocket into the side of each salmon fillet, making sure not to cut all the way through the fish.
- Season Fillets: Season each salmon fillet evenly with salt, black pepper, dried oregano, and dried thyme for balanced flavor.
- Stuff Salmon: Spoon the spinach and feta mixture into the pocket of each salmon fillet, packing it gently but firmly.
- Heat Skillet for Searing: Place an oven-safe skillet over medium-high heat and add a drizzle of olive oil to heat up for searing the salmon.
- Sear Salmon: Place the stuffed salmon fillets skin-side down in the hot skillet. Sear for 2 to 3 minutes until the skin is crisp, then flip and sear the other side for 1 to 2 minutes.
- Bake in Oven: Transfer the skillet with the salmon fillets directly into the preheated oven. Bake for 8 to 10 minutes until the salmon is cooked through and flakes easily with a fork.
- Finish and Serve: Remove the salmon from the oven and squeeze fresh lemon juice over the fillets. Serve immediately while hot.
Notes
- Ensure not to overcook the salmon; it should be just cooked through and moist.
- You can substitute fresh spinach with baby spinach for a milder flavor.
- Use an oven-safe skillet for easy transfer from stovetop to oven.
- For a dairy-free version, omit the feta or replace with a vegan cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
