Description

Tender, flaky salmon fillets stuffed with a creamy spinach, feta, and cream cheese mixture, offering a perfect balance of tangy, savory, and fresh flavors in an easy-to-make, restaurant-quality dish.

Ingredients

4 salmon fillets (skinless, boneless)

1 tablespoon olive oil

2 cups fresh spinach, chopped

1/2 cup feta cheese, crumbled

1/4 cup cream cheese, softened

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

1 tablespoon lemon juice

1 teaspoon fresh dill, chopped (optional)

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Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat, add chopped spinach, and sauté for 2–3 minutes until wilted.
Remove from heat and let the spinach cool slightly before mixing in feta cheese, cream cheese, garlic powder, onion powder, salt, and pepper.
Carefully slice a pocket into each salmon fillet without cutting all the way through.
Fill each pocket with the spinach and feta mixture, pressing gently.
Place stuffed salmon fillets on a baking sheet lined with parchment paper.
Drizzle with lemon juice and sprinkle with fresh dill, if using.
Bake for 15–20 minutes, until salmon is cooked through and flakes easily with a fork.

Notes

You can swap feta for goat cheese for a creamier filling.

Add sun-dried tomatoes for extra flavor.

Top with crushed almonds for added crunch.

Can be made with trout or cod instead of salmon.

Store leftovers in the fridge for up to 3 days and reheat gently.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed salmon fillet
Calories: 350
Sugar: 1g
Sodium: 480mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 36g
Cholesterol: 95mg