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Baked Stuffed Salmon with Spinach and Feta

Baked stuffed salmon with spinach and feta features tender center-cut fillets filled with garlicky wilted spinach, tangy feta, and lemon zest. The salmon bakes in a 9x13-inch dish until it reaches 145°F at the thickest part.
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Prep Time 15 minutes
Cook Time 18 minutes
Resting time 3 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the spinach-feta filling
  • 1 tbsp olive oil
  • 1 tsp olive oil
  • 1 cloves garlic minced
  • 5 oz baby spinach
  • 4 oz feta crumbled
  • 1 tsp lemon zest finely grated
  • 0.25 tsp black pepper
For the salmon
  • 4 salmon fillets 6-ounce, skinless center-cut, about 1 to 1 1/4 inches thick
  • 0.5 tsp kosher salt

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

  1. Heat the oven to 400°F.
  2. Brush the bottom of a 9x13-inch baking dish with 1 teaspoon of the olive oil.
  3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
  4. Add the garlic and cook for 30 seconds.
  5. Add the spinach and cook, stirring, until wilted and any liquid has evaporated, about 3 to 4 minutes.
  6. Transfer the spinach mixture to a bowl and let it cool for 5 minutes.
  7. Stir in the feta, lemon zest, and black pepper.
  8. Pat the salmon dry and season all over with the salt.
  9. Cut a pocket lengthwise into the thick side of each fillet, taking care not to cut through the other side.
  10. Divide the spinach-feta filling among the pockets and place the fillets in the prepared baking dish.
  11. Bake for 12 to 16 minutes, until the salmon reaches 145°F at the thickest part.
  12. Let the salmon rest in the dish for 3 minutes before serving.

Notes

For neat pockets, cut lengthwise into the thick side of each fillet without cutting through. Refrigerate leftovers for up to 3 days; freezing is not recommended because it can affect the salmon’s texture. For a dairy-free variation, use dairy-free feta.