Description

This Baked Stuffed Salmon with Spinach and Feta provides a harmonious blend of high-quality protein, essential minerals, and brain-boosting fatty acids. It's a quick, elegant dish packed with anti-inflammatory properties, perfect for healthy eating without sacrificing flavor.

Ingredients

Scale

4 Wild-Caught Salmon Fillets
2 cups Fresh Baby Spinach, chopped
1 cup Greek Feta Cheese, crumbled
2 Garlic Cloves, minced
2 tablespoons Extra Virgin Olive Oil
1 Lemon, zested and juiced
1 teaspoon Dried Oregano
1/2 teaspoon Red Pepper Flakes
Sea Salt, to taste
Cracked Black Pepper, to taste

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Instructions

Preheat the oven to 400°F (200°C). Pat the salmon fillets dry and cut a pocket into each fillet
Heat 1 tablespoon of olive oil in a skillet over medium heat, sauté minced garlic for 30 seconds, then add spinach and cook until wilted. Remove excess moisture
In a bowl, combine cooked spinach, feta cheese, lemon zest, oregano, and red pepper flakes
Stuff the spinach mixture into the pockets of the salmon fillets and press gently
Place the stuffed fillets on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12 to 15 minutes
Once cooked, squeeze fresh lemon juice over the salmon before serving

Notes

Use a meat thermometer to ensure the salmon reaches 145°F (63°C).

Store leftovers in an airtight glass container and reheat in the oven for best results.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 fillet
Calories: 340 kcal
Sugar: 1g
Sodium: 420mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 2g
Protein: 38g
Cholesterol: 90mg