Baked Stuffed Salmon With Spinach & Feta

Introduction

Baked stuffed salmon with spinach and feta is an elegant, flavorful dish that combines tender, flaky salmon with a rich and savory filling. Perfect for dinner parties or a special family meal, this recipe offers a delightful balance of nutritious ingredients and gourmet presentation. The creamy feta, paired with wilted spinach and aromatic herbs, complements the salmon’s natural flavors, creating a memorable dining experience that’s both delicious and healthy.

The History of Baked Stuffed Salmon

The practice of stuffing fish dates back centuries, with variations found in Mediterranean, Scandinavian, and Asian cuisines. In Greece, where feta cheese and spinach are staples, seafood dishes often incorporate these flavorful ingredients. Baked salmon with spinach and feta draws inspiration from traditional Greek spinach pies (spanakopita) and merges it with the popularity of baked fish dishes. This fusion of flavors has made stuffed salmon a beloved choice in modern international cuisine, celebrated for its impressive presentation and rich, complex taste.

Ingredients Breakdown

1. Salmon Fillets: Look for skinless, center-cut fillets for even cooking and easier stuffing.
2. Spinach: Fresh baby spinach adds vibrant color and a mild, earthy flavor.
3. Feta Cheese: A tangy, crumbly cheese that adds creaminess and bold flavor.
4. Garlic: Minced garlic enhances the aromatic profile.
5. Olive Oil: Used to sauté the spinach and brush the salmon for moisture and flavor.
6. Lemon Juice: Brightens and balances the richness of the cheese and fish.
7. Herbs: Fresh dill or parsley adds a fragrant, fresh note.
8. Seasonings: Salt, black pepper, and a touch of red pepper flakes for heat.

Step-by-Step Recipe

1. Prepare the Oven and Pan: Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
2. Sauté the Spinach: Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the spinach and sauté for 2-3 minutes until wilted. Remove from heat and drain excess liquid.
3. Mix the Filling: In a bowl, combine the sautéed spinach, crumbled feta cheese, lemon juice, and fresh herbs. Season with salt, black pepper, and red pepper flakes. Mix thoroughly.
4. Prepare the Salmon: Using a sharp knife, carefully cut a pocket into the side of each salmon fillet without cutting through. Stuff each fillet with the spinach and feta mixture, pressing gently to fill.
5. Bake the Salmon: Place the stuffed fillets in the prepared baking dish. Brush the tops with olive oil and season with additional salt and pepper. Bake for 18-20 minutes, or until the salmon flakes easily with a fork.
6. Serve: Garnish with lemon wedges and additional fresh herbs. Serve immediately.

Tips for the Perfect Stuffed Salmon

1. Choose Quality Salmon: Fresh, wild-caught salmon provides superior flavor and texture.
2. Avoid Overfilling: Too much stuffing can cause the fillets to split or cook unevenly.
3. Drain Excess Liquid from Spinach: Prevent watery stuffing by thoroughly draining sautéed spinach.
4. Monitor Cooking Time: Salmon can dry out if overcooked—check for doneness at the minimum time.
5. Use Fresh Herbs: Fresh dill, parsley, or even chives elevate the dish’s flavor profile.

Variations and Customizations

1. Add Nuts: Incorporate pine nuts or walnuts for added texture and flavor.
2. Use Cream Cheese: Blend cream cheese with feta for a creamier filling.
3. Include Sundried Tomatoes: Add chopped sundried tomatoes to the filling for a tangy twist.
4. Herb Substitutions: Use basil or cilantro for different flavor profiles.
5. Different Fish Options: Try trout or cod as alternatives to salmon.

Health Considerations and Nutritional Value Baked stuffed salmon with spinach and feta is a nutrient-dense dish rich in omega-3 fatty acids, protein, and vitamins. Salmon provides heart-healthy fats, while spinach offers fiber, iron, and antioxidants. Feta cheese adds calcium and protein but is higher in sodium, so moderate seasoning. A typical serving of this dish contains approximately 400-500 calories, depending on portion size and ingredients. To make it lighter, reduce cheese or use low-fat options and increase vegetable content.

FAQ

1. Can I use frozen spinach? Yes, thaw and drain frozen spinach thoroughly to avoid excess moisture.
2. What is the best cheese substitute for feta? Goat cheese or ricotta can be used for a milder flavor.
3. Can I make this dish ahead of time? Yes, prepare and stuff the salmon a few hours ahead and refrigerate until ready to bake.
4. What side dishes go well with stuffed salmon? Roasted vegetables, quinoa, or a fresh green salad are great accompaniments.
5. Can I use salmon steaks instead of fillets? Fillets are easier to stuff, but steaks can be used with careful preparation.

Baked Stuffed Salmon With Spinach & Feta

Baked stuffed salmon with spinach and feta is a flavorful, nutritious dish perfect for special occasions or everyday meals, offering a delightful combination of savory, creamy, and fresh ingredients.

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Prep Time 13 minutes mins

Cook Time 17 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 4 salmon fillets
• 2 tablespoons olive oil divided
• Salt and pepper to taste
• 3 scallions chopped
• 1 clove garlic minced
• 4 ounces baby spinach
• 1 tablespoon fresh dill chopped
• 3/4 cup crumbled feta cheese
• Paprika for seasoning

Instructions

 

• Remove the salmon from the refrigerator 30 minutes before baking to allow it to reach room temperature.
• Preheat the oven to 420°F and line a medium-sized baking tray with parchment paper.
• Rinse the salmon fillets and pat them dry. Using a small, sharp knife, carefully cut a slit into the thickest part of each fillet—deep enough to create a pocket without cutting through to the other side.
• Heat 1 tablespoon of olive oil in a deep skillet over medium-high heat. Add the chopped scallions and cook for 1-2 minutes. Stir in the minced garlic and cook for 15 seconds. Add the spinach and dill, season with salt and pepper, and sauté until the spinach is mostly wilted but not fully cooked. Remove from the heat and transfer the mixture to a bowl. Let it cool for about 5 minutes before mixing in the crumbled feta cheese.
• Stuff each salmon fillet with the spinach and feta mixture, then gently press the fillets upright. Brush the tops and sides of the salmon with the remaining olive oil, seasoning with salt and pepper to taste. Sprinkle paprika over the top and sides for added color.
• Bake for approximately 17 minutes, adjusting the cooking time based on the thickness of the salmon, until the fish flakes easily with a fork.