Spinach and Feta Stuffed Salmon Recipe

Give it up, my sweet friend! You cannot resist the temptation of this Spinach and Feta Stuffed Salmon. I mean, come to Mama! This is the dinner that dreams are made of.

We’re talking flaky, buttery salmon. Stuffed with a creamy, tangy, garlicky spinach and feta filling. It’s a flavor explosion that feels fancy but is secretly so simple. If you love this flavor profile, you must try our creamy gnocchi with spinach and feta.

It’s your new favorite Greek dinner, packed with healthy fats and pure joy. Get ready to fall in love.

Recipe Overview

• Cuisine: Greek-Inspired
• Category: Main Course
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Do You Love This Recipe Too?

I am completely obsessed. This dish is my weeknight hero and my dinner party superstar.

I first made it on a total whim, trying to use up some feta and spinach. One bite and I was hooked. The way the hot, creamy filling oozes into the salmon? Absolute magic.

Now my family demands it. It’s the meal that makes everyone happy and makes me feel like a kitchen genius. That’s a win-win!

My Shopping List for This Recipe

Okay, team! Let’s talk ingredients. This is where the magic starts.

You need a few fresh things and some simple pantry staples. The star is, of course, a beautiful salmon fillet.

Let’s Get Your Ingredients Ready

Gather everything before you start. It makes the process so smooth and fun, I promise!

• 4 (6-ounce) center-cut salmon fillets, skin-on or skinless
• 1 tablespoon olive oil
• 5 ounces fresh baby spinach
• 4 ounces feta cheese, crumbled
• 2 cloves garlic, minced
• 1/4 cup plain Greek yogurt or cream cheese
• 1 teaspoon dried dill (or 1 tbsp fresh)
• 1/2 teaspoon lemon zest
• Salt and black pepper to taste
• Lemon wedges, for serving

Bringing This Recipe to Life (Step-by-Step)

Here we go! This is the fun part. Follow these steps and you’ll have a masterpiece.

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat the salmon fillets very dry with paper towels. Using a sharp knife, carefully cut a deep pocket into the side of each fillet. Don’t cut all the way through!
3. Heat the olive oil in a large skillet over medium heat. Add the spinach and garlic. Cook, stirring, for just 2-3 minutes until the spinach wilts. Transfer to a bowl and let it cool for a minute.
4. To the slightly cooled spinach, add the crumbled feta, Greek yogurt, dill, and lemon zest. Mix it all up into a glorious, creamy filling. Season with a pinch of salt and pepper.
5. Now, stuff those salmon pockets! Divide the filling evenly among the four fillets. Press the opening gently to seal it as best you can. Don’t worry if some peeks out.
6. Place the stuffed fillets on your prepared baking sheet. Season the tops with a little more pepper.
7. Bake for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork. The filling will be hot and bubbly.
8. Let them rest for 2-3 minutes. Then serve immediately with fresh lemon wedges. Squeeze that lemon juice all over!

Fun Variations to Try Next Time

Got the basic version down? Let’s play! Here are some twists I adore.

Swap the feta for goat cheese. It gets so melty and tangy. It’s a different kind of amazing.

Add about 1/4 cup of chopped sun-dried tomatoes or artichoke hearts to the filling. They add a fantastic sweet or briny punch.

Turn it into a true spinach dip experience by mixing in a tablespoon of grated Parmesan and a dash of onion powder to the filling.

How to Store, Freeze, and Reheat

Got leftovers? (Lucky you!). Here’s how to handle them.

Store cooled leftovers in an airtight container in the fridge for up to 2 days.

To reheat, place on a baking sheet and warm in a 300°F oven for about 10 minutes. This keeps it from drying out. The microwave works in a pinch, but go slow!

I don’t recommend freezing after it’s stuffed and cooked. The texture of the salmon and filling can get watery.

NUTRITION INFORMATION

• Calories: ~380
• Protein: 36g
• Healthy Fats: 24g
• Carbohydrates: 4g
• Fiber: 1g

*This is an estimate per serving. It’s packed with protein and those good-for-you omega-3s!

A Quick Q&A on This Recipe

Can I use frozen spinach?

You bet! Just make sure to thaw it completely and squeeze out ALL the excess water with your hands. Seriously, get it as dry as you can. Then chop it up and use it.

My filling keeps falling out! Help!

No stress! If your pocket isn’t holding, just spoon the filling on top of the salmon fillet. Press it down gently. It will bake into a delicious, crispy topping. Problem solved!

What should I serve with this?

Oh, I have ideas! It’s fantastic with a simple lemon rice, roasted asparagus, or a big, crunchy Greek salad. A crusty piece of bread to scoop up any extra filling is non-negotiable for me. For another fantastic spinach and cheese combo, our spinach-stuffed chicken breasts are always a hit.

And there you have it! My absolute favorite way to eat salmon. It feels like a treat, but it’s honestly so good for you.

That combo of creamy feta and garlicky spinach with the rich salmon? It never, ever gets old. I’m making it again this weekend, and you should too!

I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!