Stuffed Salmon With Spinach & Feta (Printable Version)

Elegant salmon fillets stuffed with a flavorful Mediterranean mixture of spinach, feta, and roasted red peppers, ready in 30 minutes.

# Ingredients:

→ Main Ingredients

01 - 4 pieces salmon (6-ounce or approximately 170 grams each, preferably longer pieces for stuffing)
02 - 2 tablespoons olive oil, divided
03 - 3 cups baby spinach, packed
04 - 1 teaspoon Italian seasoning
05 - 1/2 teaspoon paprika (regular or smoked)
06 - A pinch of cayenne pepper
07 - 5.3 ounces block feta cheese (approximately 150 grams)
08 - 1/4 cup parmesan cheese, freshly grated
09 - 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces
10 - Salt to taste
11 - Pepper to taste

# Steps:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon pieces onto the sheet, skin-side down.
02 - Using a sharp knife, slice down the middle of each piece of salmon lengthwise without cutting all the way through. Leave the salmon flesh attached at the bottom and ends.
03 - Brush salmon with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
04 - Heat remaining 1 tablespoon olive oil in a large pan over medium heat. Once hot, add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a couple of minutes, until wilted.
05 - Turn off heat. Add roasted red peppers, feta cheese, and parmesan to the pan. Stir and press down on the feta to combine all ingredients until they stick together.
06 - Spoon the spinach-feta mixture into each salmon cut. Repeat until all salmon pieces are evenly filled.
07 - Bake salmon in the oven for 12-17 minutes, depending on desired doneness and thickness of the fish. Remove from oven and serve hot.

# Notes:

01 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
02 - Use fresh salmon for the best texture if possible. Longer pieces of salmon work best for stuffing.
03 - Ensure the salmon is cooked by checking the thickest part. It should appear opaque with a whitish-pink color.
04 - Roasted red peppers can be substituted with sun-dried tomatoes if preferred.

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