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Two perfectly cooked Stuffed Salmon fillets with a creamy spinach filling, garnished with lemon slices and herbs on a wooden board.

Spinach and Feta Stuffed Salmon with Lemon-Herb Drizzle

Flaky salmon fillets are generously stuffed with a savory mixture of fresh spinach, creamy feta cheese, and aromatic herbs, then baked to perfection and finished with a bright lemon-herb drizzle for a healthy and impressive dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Spinach-Feta Stuffing
  • 5 oz Fresh spinach roughly chopped
  • 1/2 cup Feta cheese crumbled
  • 2 tbsp Cream cheese softened
  • 1 clove Garlic minced
  • 1/2 tsp Dried dill
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
For the Salmon
  • 2 Salmon fillets 6 oz each, skin-on or off, boneless
  • 1 tbsp Olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Paprika
For the Lemon-Herb Drizzle
  • 2 tbsp Lemon juice freshly squeezed
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Fresh parsley chopped
  • 1 tbsp Fresh chives chopped (or 1 tsp dried chives)
  • Pinch Salt
  • Pinch Black pepper

Equipment

  • Baking Sheet
  • Parchment Paper
  • Small Mixing Bowl
  • Sharp Knife
  • Spoon
  • Whisk

Method
 

Prepare the Stuffing
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small mixing bowl, combine the chopped fresh spinach, crumbled feta cheese, softened cream cheese, minced garlic, dried dill, 1/4 tsp salt, and 1/8 tsp black pepper. Mix well until thoroughly combined.
Prepare and Stuff the Salmon
  1. Pat the salmon fillets dry with paper towels. Place them on a cutting board.
  2. Using a sharp knife, carefully cut a pocket into the thickest side of each salmon fillet. Do not cut all the way through to the other side.
  3. Spoon half of the spinach-feta mixture into each salmon pocket, spreading it evenly.
  4. Brush the outside of the stuffed salmon fillets with 1 tbsp olive oil. Season with 1/4 tsp salt, 1/4 tsp black pepper, and paprika.
  5. Place the stuffed salmon fillets on the prepared baking sheet.
Bake the Salmon
  1. Bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the stuffing is hot. The internal temperature should reach 145°F (63°C).
Make the Lemon-Herb Drizzle
  1. While the salmon bakes, whisk together fresh lemon juice, extra virgin olive oil, chopped fresh parsley, chopped fresh chives, a pinch of salt, and a pinch of black pepper in a small bowl.
Serve
  1. Once baked, remove the salmon from the oven. Drizzle generously with the lemon-herb mixture before serving immediately.

Notes

Serve with roasted asparagus, a simple green salad, or quinoa for a complete meal. For easier stuffing, use a pastry bag or a zip-top bag with the corner snipped off to pipe the filling into the salmon pockets.