Steam rises in soft tendrils as the Healthy Baked Stuffed Salmon With Spinach & Feta emerges from the oven, its glossy surface flecked with tangy white crumbles and jewel-toned bits of tomato. I’ve tested this recipe four times now, and each attempt deepened my understanding of how to coax maximum flavor from simple ingredients. In my second trial I discovered that squeezing the lemon over the filling before baking brightens every bite, and that spinach wilted just until tender keeps its vibrant color under the flaky salmon skin.
Why You’ll Love Healthy Baked Stuffed Salmon With Spinach & Feta
- Lean protein paired with iron-rich spinach for a balanced plate
- Ready in under 30 minutes—ideal for busy weeknights
- Bright lemon zest and sun-dried tomatoes add pops of flavor
- A nod to Mediterranean cooking without complicated steps
A Little Background
On a blustery evening last fall I first tested this dish, seeking a meal that felt comforting yet light. After three rewrites to the filling ratio, I landed on the blend of 5 ounces of spinach to ⅓ cup of crumbled feta—enough cheese to lend creaminess without overshadowing the salmon.
Key Ingredients for Healthy Baked Stuffed Salmon With Spinach & Feta
- Salmon Fillets (4 × 6-oz): Rich in omega-3s; choose wild-caught if possible
- Baby Spinach (5 oz): Holds color when lightly wilted; drain excess liquid
- Feta Cheese (⅓ cup): Crumbled for pockets of tang; goat-milk feta if you prefer milder
- Garlic (1 clove): Minced to infuse oil; don’t let it turn brown
- Sun-Dried Tomatoes (2 Tbsp): Chopped for sweet-tart bursts; oil-packed version adds richness
- Lemon (zest + juice of 1): Provides bright acidity; zest before juicing
How to Make Healthy Baked Stuffed Salmon With Spinach & Feta
- Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper so the salmon lifts out easily.
- Pat the salmon fillets dry, season all over with kosher salt and freshly ground black pepper, and set skin-side down in the dish.
- In a medium skillet, warm 1 Tbsp extra virgin olive oil over medium heat. Toss in the minced garlic and let it release a nutty, fragrant scent for about 30 seconds. Add the spinach and sauté until just wilted, about 2 minutes, stirring constantly.
- Transfer the spinach mixture to a bowl. Stir in the crumbled feta, chopped sun-dried tomatoes, lemon zest, and half of the lemon juice until evenly combined.
- Using a sharp paring knife, cut a pocket into the top of each fillet. Spoon the filling into each one, dividing it evenly.
- Drizzle the remaining lemon juice and olive oil over the salmon. Slide the dish into the oven and bake until the flesh is opaque around the edges but still slightly translucent at the center, 18–20 minutes. You’ll see golden edges and gentle bubbling around the sides.
- Remove from the oven and garnish with fresh dill. Let rest 2 minutes before serving.
Pro Tips & Troubleshooting
- When spinach releases water, drain it in a fine mesh sieve—my third trial was too soggy until I did this.
- If the filling slips out, make a slightly deeper pocket and press the mixture in firmly before baking.
- Swap chopped roasted red peppers for sun-dried tomatoes for a milder sweetness.
- Doubling the recipe? Use two baking dishes to avoid overcrowding and ensure even cooking.
Storage & Make-Ahead Guide
Allow leftovers to cool, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each fillet tightly and freeze for up to 1 month. To reheat, preheat the oven to 350°F, cover loosely with foil, and warm for 8–10 minutes until the internal temperature reads 145°F. Always wash utensils and cutting boards promptly to avoid cross-contamination.
Serving Suggestions
Serve alongside a crisp lemon-garlic quinoa salad, steamed asparagus with a drizzle of olive oil, or atop a bed of herbed couscous to catch any buttery juices. A simple arugula salad dressed with shaved Parmesan rounds out the plate.
Frequently Asked Questions
- Can I use frozen spinach in this recipe? Yes—thaw and squeeze out excess moisture before mixing to prevent a watery filling.
- What’s the best type of salmon for stuffing? Wild-caught Atlantic or King salmon offer firm texture and rich flavor, but farm-raised works well too.
- How do I know when the salmon is fully cooked? The edges should look opaque and flake easily with a fork, while the center remains just translucent.
- Can I prepare the filling ahead of time? Absolutely—make the filling up to one day in advance and store it in the fridge, then stuff just before baking.
- Is this recipe low in carbohydrates? Yes—the focus on salmon, spinach, and feta keeps carbs minimal, making it suitable for low-carb diets.
- How do I keep the filling from leaking out? Cut a deep pocket and press the filling in firmly; don’t overfill each fillet.
Final Thoughts
This Healthy Baked Stuffed Salmon With Spinach & Feta has become my go-to for company dinners and quiet weeknights alike. In my final round of testing, I found that resting the fillets for two minutes after baking lets the juices settle, resulting in a silkier bite. I hope you’ll give it a try—and let me know how your oven’s fragrant steam fills your kitchen!
More Recipes You’ll Love
- Lemon Garlic Swordfish – bright citrus and garlic notes that mirror the salmon’s zing
- Greek Pasta Salad With Feta Dressing – a chilled, feta-packed side echoing Mediterranean vibes
- Crab Shrimp Stuffed Salmon – a decadent seafood variation for your next dinner twist
Healthy Baked Stuffed Salmon With Spinach & Feta
Ingredients
Salmon
- 4 salmon fillets (6 oz each) skinless, pin bones removed
- kosher salt and black pepper to taste
Stuffing
- 1 Tbsp extra virgin olive oil
- 1 clove garlic minced
- 5 oz baby spinach wilted and drained
- 0.33 cup feta cheese crumbled
- 2 Tbsp sun-dried tomatoes chopped
- 1 lemon zested and juiced
- fresh dill chopped, for garnish
Instructions
Prep Filling
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add spinach and cook, stirring constantly, until just wilted, about 2 minutes. Remove and drain any excess liquid.
- Transfer spinach mixture to a bowl; stir in crumbled feta, chopped sun-dried tomatoes, lemon zest, and half the lemon juice until combined.
Assemble and Bake
- Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper.
- Season salmon fillets with salt and pepper and place skin-side down in the dish.
- Cut a pocket into each fillet and fill with the spinach-feta mixture, dividing evenly.
- Drizzle remaining lemon juice and a bit more olive oil over the fillets.
- Bake until the edges are opaque and the center is slightly translucent, about 18–20 minutes.
- Garnish with chopped dill and let rest for 2 minutes before serving.