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- 2 large salmon fillets - 1 cup fresh spinach, chopped - 1/2 cup feta cheese, crumbled - 1/4 cup cream cheese, softened - 1 garlic clove, minced - 1 tablespoon olive oil - 1 teaspoon lemon juice - 1/2 teaspoon dried dill (or 1 teaspoon fresh dill) - Salt and pepper to taste - Lemon wedges for serving You need fresh salmon for this dish. It is the star of the meal. The spinach adds a nice green touch and a healthy crunch. Feta cheese brings a salty flavor that pairs well with salmon. Cream cheese gives a smooth texture to the stuffing. For seasoning, garlic adds depth. A splash of lemon juice brightens the dish. Dill adds a hint of herbiness. Salt and pepper enhance all the other flavors. When serving, lemon wedges give a fresh zing. You can squeeze them over the salmon for extra flavor. This dish looks great on the plate and tastes even better. - Preheat the oven to 375°F (190°C). - In a skillet, heat 1 tablespoon of olive oil over medium heat. - Add 1 minced garlic clove and sauté for about 30 seconds until fragrant. - Add 1 cup of chopped spinach and cook for 2-3 minutes until wilted. - In a bowl, mix the sautéed spinach with 1/2 cup of crumbled feta cheese, 1/4 cup of softened cream cheese, 1 teaspoon of lemon juice, 1/2 teaspoon of dried dill, salt, and pepper. - Place 2 large salmon fillets skin side down on a cutting board. - Carefully cut pockets into each fillet without cutting all the way through. - Stuff each salmon pocket with the spinach and feta mixture. - Place the stuffed fillets on a lined baking tray. - Drizzle olive oil on top and season with salt and pepper. - Bake for 15-20 minutes, or until the salmon flakes easily with a fork. This process leads to a delightful meal that is both healthy and tasty. Enjoy the flavors! - How to check for doneness: The best way to know if your salmon is done is to use a fork. Gently flake the thickest part of the salmon. If it flakes easily, it is ready. You can also use a meat thermometer. The inside should reach 145°F (63°C). - Avoiding dry salmon: To keep your salmon moist, use a timer. Bake it for just 15-20 minutes. If it sits too long, it can dry out. Also, avoid high heat, as it cooks too fast. - Alternatives to feta cheese: If you don’t have feta, try goat cheese or ricotta. Both add creaminess and taste good with spinach. - Herbs and spices to use: Fresh herbs like parsley or basil can brighten the dish. You can also add a pinch of red pepper flakes for a kick. - Plating suggestions for serving: Serve your stuffed salmon on a nice plate. Add a slice of lemon on the side for a pop of color. You can garnish with fresh herbs for a touch of green. A sprinkle of cracked pepper adds a nice finish. {{image_2}} You can change the cheese in this recipe. Try goat cheese or ricotta instead of feta. Each cheese adds a unique flavor. You can also add more veggies to the stuffing. Try artichokes or bell peppers for added crunch. You have options when cooking the stuffed salmon. Grilling gives a nice smoky flavor. Baking is simple and allows for even cooking. If you prefer, you can also pan-sear the salmon. This method gives a crispy surface while keeping the inside tender. If you need gluten-free options, the recipe is already safe. Just check any condiments for hidden gluten. For a dairy-free version, swap the cream cheese and feta with cashew cheese or tofu. These options work well and still taste great. After enjoying your spinach feta stuffed salmon, let it cool. Store leftovers in an airtight container. Place it in the fridge. This keeps it fresh for up to three days. To maintain flavor, eat it sooner rather than later. Avoid leaving it out for more than two hours. You can freeze stuffed salmon if you want to save some for later. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. It will stay good for up to three months. To use, just take it out and let it thaw in the fridge overnight. For reheating, the oven is your best friend. Preheat it to 350°F (175°C). Place the salmon in a baking dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. You can also use the microwave, but it may dry it out. If you do, heat in short bursts and check often. How long to bake stuffed salmon? Bake the stuffed salmon for 15 to 20 minutes. Check it at 15 minutes. The salmon should flake easily when done. Can I use frozen salmon fillets? Yes, you can use frozen salmon. Just thaw them completely before cooking. This ensures even cooking. Is this recipe healthy? Yes! Spinach and salmon are both healthy. Spinach adds vitamins and minerals, while salmon provides healthy fats. What to serve with spinach feta stuffed salmon? Pair it with a fresh salad or steamed veggies. Quinoa or brown rice also complements this dish nicely. Can I make this ahead of time? You can prepare the filling in advance. Stuff the salmon just before cooking for the best flavor. Why is my salmon sticking to the pan? Salmon may stick if the pan is not hot enough. Make sure to preheat your pan and add oil before cooking. What to do if the salmon is not cooked through? If the salmon is undercooked, return it to the oven. Cook in 2-3 minute intervals until it's done. In this post, we explored making a tasty spinach and feta stuffed salmon. We covered the main ingredients, step-by-step instructions, and helpful tips. You learned about ingredient swaps, cooking methods, and storage options. Stuffed salmon is versatile and easy to prepare. It can fit many diets and preferences. Enjoy this dish for a healthy meal or impress guests. With these tips, you’ll create a tasty dish every time.

Spinach Feta Stuffed Salmon

Elevate your dinner with this delicious Spinach Feta Stuffed Salmon recipe that's both easy and impressive! Stuffed with creamy feta, fresh spinach, and a hint of garlic, this dish is perfect for a weeknight meal or a special occasion. In just 35 minutes, you can serve a gourmet feast at home. Click through to discover the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

2 large salmon fillets

1 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled

1/4 cup cream cheese, softened

1 garlic clove, minced

1 tablespoon olive oil

1 teaspoon lemon juice

1/2 teaspoon dried dill (or 1 teaspoon fresh dill)

Salt and pepper to taste

Lemon wedges for serving

Instructions
 

Preheat your oven to 375°F (190°C).

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

      Add the chopped spinach to the skillet and cook until wilted, around 2-3 minutes. Remove from heat and let cool slightly.

        In a mixing bowl, combine the cooked spinach, feta, cream cheese, dill, lemon juice, salt, and pepper. Mix well until all ingredients are thoroughly combined.

          Place the salmon fillets on a cutting board, skin side down. Using a sharp knife, carefully cut a pocket into each fillet, being cautious not to cut all the way through.

            Stuff each salmon pocket generously with the spinach and feta mixture.

              Place the stuffed salmon on a lined baking tray. Drizzle a bit of olive oil on top and season with additional salt and pepper if desired.

                Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

                  Remove from oven and let rest for a few minutes before serving.

                    Serve the stuffed salmon with lemon wedges on the side for added flavor.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 2