Description
A flaky salmon fillet stuffed with a creamy spinach, feta, and roasted red pepper filling. This Mediterranean-inspired dish is elegant enough for guests yet simple enough for a weeknight dinner, ready in just 30 minutes.
Ingredients
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4 salmon fillets (6 oz / 170 g each)
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2 tbsp olive oil, divided
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3 cups (90 g) packed baby spinach
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1 tsp Italian seasoning
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½ tsp paprika (regular or smoked)
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Pinch of cayenne pepper
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5.3 oz (150 g) feta cheese block
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¼ cup (25 g) freshly grated parmesan (Parmigiano-Reggiano recommended)
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¼ cup (40 g) jarred roasted red peppers, chopped into ¼-inch pieces
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Salt and pepper, to taste
Instructions
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Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
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Lay salmon skin-side down and cut a slit along the center to create a pocket.
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Brush with 1 tbsp olive oil, season with salt and pepper.
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Heat remaining oil in a skillet. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Cook 2–3 minutes until wilted.
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Remove from heat. Stir in roasted red peppers, crumbled feta, and parmesan until combined.
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Stuff salmon pockets with filling.
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Bake 12–17 minutes, until salmon is opaque and flakes easily.
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Serve immediately.
Notes
Use frozen spinach if needed (thawed and drained).
Swap feta with goat cheese or ricotta for variation.
For crispy skin, broil the salmon for 1–2 minutes at the end.
Leftover filling can be used in pasta, omelets, or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean