Ingredients

For the Salmon

• 4 salmon fillets (skin-on or skinless)
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Lemon wedges for serving

For the Filling

• 2 cups fresh spinach, chopped
• ½ cup feta cheese, crumbled
• ½ cup cherry tomatoes, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• ½ teaspoon red chili flakes (optional)

Instructions

1. Prepare the Filling

Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Add spinach and sauté until wilted, about 2–3 minutes. Remove from heat and stir in feta cheese, tomatoes, and chili flakes.

2. Prepare the Salmon

Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels.

Using a sharp knife, carefully cut a pocket into the side of each salmon fillet without cutting all the way through.

Season salmon with salt, pepper, paprika, garlic powder, and oregano.

3. Stuff the Salmon

Spoon the spinach and feta mixture into each salmon pocket.

4. Bake

Place stuffed salmon fillets on a lined baking sheet or baking dish. Drizzle lightly with olive oil.

Bake for 15–18 minutes, or until the salmon flakes easily with a fork and reaches your preferred doneness.

5. Serve

Serve warm with fresh lemon wedges squeezed over the top.

Tips

• Do not overcook the salmon to keep it moist and tender.
• Use fresh spinach for the best flavor and texture.
• Secure with toothpicks if the filling spills out during baking.
• Add extra herbs like dill, parsley, or basil for freshness.
• For crispier edges, broil for the last 1–2 minutes.
• Make it creamy by adding a spoonful of cream cheese to the filling.
• Best salmon thickness: Medium to thick fillets work best for stuffing.

Serving Suggestions

Serve with:

• Roasted asparagus
• Garlic mashed potatoes
• Rice pilaf
• Quinoa
• Fresh garden salad
• Steamed vegetables