Description
A delicious and easy-to-make stuffed salmon recipe featuring fresh spinach, creamy feta, and roasted red peppers, baked to perfection in just 30 minutes. Perfect for a healthy and flavorful dinner that impresses with minimal effort.
Ingredients
Salmon
- 4 pieces of salmon, 6 ounces each (approx. 170 grams per piece)
- 2 Tbsp olive oil (divided)
- Salt and pepper, to taste
Stuffing
- 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 (Parmigiano-Reggiano recommended)
- 1/4 cup jarred roasted red peppers, chopped into 1/4-inch pieces
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the salmon pieces skin-side down on the prepared sheet.
- Prepare the salmon fillets: Carefully slice down the middle of each salmon piece lengthwise, making sure not to cut all the way through so the fillet remains attached at the bottom and ends, creating a pocket for the stuffing.
- Season the salmon: Brush each salmon piece with 1 tablespoon of olive oil and season generously with salt and pepper. Set aside while preparing the filling.
- Sauté the spinach mixture: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the baby spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper, and sauté for a few minutes until the spinach is wilted.
- Mix in cheeses and peppers: Remove the pan from heat and stir in the chopped roasted red peppers, crumbled feta cheese, and grated Parmesan. Press the feta down to soften and combine all ingredients into a cohesive stuffing.
- Stuff the salmon: Spoon the spinach and cheese mixture into the slits of each salmon fillet, evenly distributing the filling among the four pieces.
- Bake the salmon: Place the stuffed salmon in the preheated oven and bake for 12 to 17 minutes, depending on the thickness of your salmon and desired doneness. Remove from the oven when cooked through and serve hot.
Notes
- Use longer pieces of salmon for easier stuffing.
- Adjust cayenne pepper amount to control spiciness.
- Ensure not to cut all the way through the salmon for a well-contained stuffing.
- For best results, use fresh grated Parmigiano-Reggiano cheese.
- Baking time may vary based on salmon thickness; check for flaky, opaque flesh.
