Quick 30-Minute Stuffed Salmon with Spinach & Feta (Print Version)
30-Minute Stuffed Salmon with Spinach & Feta is your new go-to! Flavorful, creamy, and ready fast for a healthy weeknight dinner.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, High Protein
# Ingredients:
→ The Main Stars
01 -
Salmon Fillets (4, about 6 oz each)
02 -
Fresh Spinach (5 oz, roughly 5 cups)
03 -
Feta Cheese (1/2 cup, crumbled)
04 -
Cream Cheese (4 oz, softened)
→ Flavor Boosters & Essentials
05 -
Garlic (2 cloves, minced)
06 -
Lemon (1, half juiced, half sliced)
07 -
Fresh Dill (2 tbsp, chopped)
08 -
Olive Oil (1 tbsp)
09 -
Salt & Black Pepper (to taste)
→ Finishing Touches (and a little extra flair)
10 -
Optional: Cherry Tomatoes (1/2 cup, halved)
# Instructions:
01 -
First things first, preheat your oven to 400°F (200°C). Then, grab a baking dish and give it a good spray with cooking spray. Future you will thank present you, trust me. Now, for the star of the show: the salmon. Pat those fillets dry with a paper towel – it really helps with a nice crust. With a sharp knife, carefully cut a pocket into the thickest part of each fillet. Don't cut all the way through; we're making a cozy pouch for our filling. I've definitely cut too deep before, so be gentle!
02 -
In a medium bowl, combine your softened cream cheese, crumbled feta, minced garlic, chopped fresh dill, and the juice from half your lemon. Give it a good stir until everything is well combined and looks wonderfully creamy. This is where the magic really starts to happen, and the smell of the dill and lemon together? Oh, it's divine! Make sure your cream cheese is actually soft, otherwise, you'll be fighting lumps, and nobody wants that.
03 -
Now for the fun part! Gently spoon the cream cheese mixture into each salmon pocket. Don't overstuff them, hon; remember my bursting pillow incident? A couple of tablespoons per fillet should do it. Press the edges lightly to seal, though they don't have to be perfect. Next, grab your fresh spinach and carefully tuck it into the pockets alongside the feta mixture. I usually get a handful in there, it wilts down to almost nothing!
04 -
Once your salmon is stuffed and looking lovely, place the fillets in your prepared baking dish. Drizzle a little olive oil over each one, then sprinkle generously with salt and freshly ground black pepper. If you're using cherry tomatoes, scatter them around the salmon in the dish. I sometimes add a few extra lemon slices on top of each fillet for extra flavor and a pretty presentation. It just feels so fancy, doesn't it?
05 -
Pop that baking dish into your preheated oven. Bake for about 15-20 minutes, depending on the thickness of your salmon. You want the salmon to be cooked through and flaky, but not dry. The internal temperature should reach 145°F (63°C). The cheese filling will be bubbly and golden, and your kitchen will smell absolutely heavenly. I always peek through the oven door, honestly, it's hard to wait!
06 -
Carefully remove the baking dish from the oven. Let the salmon rest for a couple of minutes before serving – this helps keep it juicy. If you like, garnish with a little extra fresh dill or parsley, and perhaps a final squeeze of fresh lemon juice. The final result should be beautifully golden salmon, spilling with a creamy, flavorful filling. It’s such a satisfying sight after just 30 minutes!
# Notes:
01 -
Don't overstuff the salmon; a little goes a long way to prevent leaks, I learned this the hard way!
02 -
Leftovers are great cold on a salad, or gently reheated in the oven, not the microwave, trust me on that.
03 -
No dill? Fresh chives or parsley work wonders in a pinch, I've tried it and it's still delicious.
04 -
A squeeze of fresh lemon right before serving brightens everything up, honestly.
# Tools You'll Need:
01 -
Baking dish
02 -
small mixing bowl
03 -
sharp knife
04 -
measuring spoons/cups
# Nutrition Facts (Per Serving):
Calories: 450 calories
Total Fat: 28g total fat
Total Carbohydrate: 8g total carbs
Protein: 40g protein