Description
This stuffed salmon is simple, bright, and full of flavor. A creamy spinach and feta filling keeps each fillet moist and adds a tangy, savory bite.
Ingredients
Scale
- 4 salmon fillets
- 1 cup spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 lemon, juiced
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh herbs (e.g., dill or parsley) for garnish
Instructions
- Preheat your oven to 375°F (190°C). Pat the salmon fillets dry with paper towels. Use a sharp knife to carefully slice a pocket into the thickest part of each fillet without cutting all the way through. Season the outside lightly with salt and pepper.
- In a bowl, mix together the chopped spinach, softened cream cheese, crumbled feta, minced garlic, and lemon juice. Add a pinch of salt and pepper and stir until well combined and spreadable.
- Stuff each salmon pocket with the spinach and cheese mixture, pressing gently so the filling stays inside. Place the stuffed fillets in a lightly oiled baking dish. Drizzle the tops with a little olive oil and add a final pinch of salt and pepper. Bake for 20–25 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove the salmon from the oven and let it rest for 2–3 minutes. Garnish with chopped fresh herbs and an extra squeeze of lemon juice. Serve warm.
Notes
For extra flavor, toast the garlic briefly or use room-temperature cream cheese. Great served with roasted asparagus or lemon garlic rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 505
- Sugar: 2g
- Sodium: 500mg
- Fat: 37g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 101mg