Shrimp, Feta + Spinach Stuffed Salmon

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Shrimp, Feta + Spinach Stuffed Salmon

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Prep

10 minutes

Cook

30 minutes

Yield

3 -4

This stuffed salmon recipe will have your taste buds doing a happy dance! With a mouthwatering combo of juicy shrimp, tangy feta, and vibrant spinach, all baked into a tender salmon fillet - it's a flavor-packed dish that's as impressive as it is delicious.

I love elevating a simple classic dish like salmon with a Mediterranean twist. This stuffed salmon recipe proves that healthy eating can be downright delicious and fancy enough to impress at your next dinner party. Your guests will be asking for the recipe while they reach for seconds!

❤️ Why You’ll Love This Shrimp, Feta + Spinach Stuffed Salmon Recipe

Healthy: This stuffed salmon recipe is so good for you – you’re getting heart-healthy omega-3s from the salmon, lean protein from the shrimp, calcium and probiotics from the feta, and a hefty dose of vitamins and minerals from the spinach, all in one delicious, Mediterranean-inspired package.

Flavorful: This dish is full of Mediterranean flavors that’ll transport you straight to a seaside taverna.

Impressive: Serve this stuffed salmon recipe at your next dinner party. It’s a showstopper that looks like you spent hours in the kitchen, even though it’s surprisingly simple to whip up!

An uncooked salmon fillet is partially opened, revealing a vibrant green stuffing of spinach, feta, and shrimp

🍲 Ingredients

Salmon – Salmon is loaded with heart-healthy omega-3 fatty acids, which are amazing for your brain, skin, and overall well-being. Plus, it’s packed with high-quality protein and vitamins and minerals like B12, vitamin D, and selenium.

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Feta – Oh, how I love feta! This tangy, crumbly Greek cheese brings a salty punch of flavor that’ll wake up your taste buds and take this salmon dish to the next level.

👩‍🍳 How to Make This Shrimp, Feta + Spinach Stuffed Salmon Recipe

  1. Preheat the oven to 400F and line a baking sheet with parchment paper. Add the halved baby potatoes and drizzle with olive oil, salt, pepper and garlic powder.
  2. To a food processor add the spinach, breadcrumbs, chopped green onion, fresh dill, feta, salt, pepper and garlic cloves. Pulse a few times to chop / combine everything, making sure not to over-mix into a paste. Add the defrosted shrimp, and pulse just a few times to combine all the ingredients together, again do not over-mix into a paste. Set aside.
  3. To assemble the large fish filet, cut through the middle about half an inch and then cut on an angle and pull each side of the fish back gently to make room for the filling. Add the filling and gently spread to the edges. Fold the edges back over to cover the filling.
  4. Bake the potatoes for 10 minutes and then remove from the oven and push to the sides of the pan to make room for the fish.
  5. Gently place the stuffed fish filet in the middle of the pan, drizzle with olive oil and top with lemon wedges. Put back in the oven for 18-20 minutes or until the fish filling is cooked through.
  6. Serve slices of the fish with the potatoes and garnish with fresh dill.
A salmon fillet rests on a bed of roasted potatoes. The salmon is partially opened, revealing a vibrant green stuffing of spinach, feta, and shrimp.

🪄 Tips and Tricks

  • When prepping your salmon for stuffing, use a sharp filleting knife to carefully butterfly the fillet without tearing the delicate flesh. If you don’t have a filleting knife, a sharp, thin-bladed knife will do the trick too!
  • If potatoes aren’t for you, simply skip cooking the potatoes and just focus on the salmon – you could serve it with our Maroulosalata aka my Mama’s Salad.


🗒 Substitutions

  • Breadcrumbs: Make this stuffed salmon recipe gluten-free by using gluten-free bread crumbs instead.
  • Feta: If feta is not your favorite, you can swap it for crumbled goat cheese for a similar tangy kick, or go for a milder option like ricotta mixed with a bit of lemon zest—both will keep that creamy, Mediterranean flavor for your stuffed salmon.
  • Potatoes: If you don’t like potatoes, skip cooking them. You could also serve this recipe alongside a salad or rice.
A salmon fillet topped with lemon slices, rests on a bed of roasted potatoes


🗒 Best served with

👝 How to Store Leftovers

You can store leftovers in an airtight container in the fridge for up to 3 days.

🤔 Common Questions

Can I prepare this stuffed salmon recipe ahead of time?

Absolutely! You can stuff the salmon and keep it covered in the fridge for up to 24 hours before cooking it for stress-free entertaining or getting ahead on your weeknight meals.

How do I know when the stuffed salmon is fully cooked?

Your stuffed salmon is ready when it reaches an internal temperature of 145°F (63°C) at the thickest part. Use a meat thermometer to check, and look for an opaque pink color and easy flaking with a fork.

Shrimp, Feta + Spinach Stuffed Salmon

5 from 8 votes
This stuffed salmon recipe will have your taste buds doing a happy dance! With a mouthwatering combo of juicy shrimp, tangy feta, and vibrant spinach, all baked into a tender salmon fillet – it's a flavor-packed dish that's as impressive as it is delicious.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek-Inspired
Servings 3 -4
Calories 550 kcal
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Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

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Instructions
 

  • Preheat the oven to 400F and line a baking sheet with parchment paper. Add the halved baby potatoes and drizzle with olive oil, salt, pepper and garlic powder.
  • To a food processor add the spinach, breadcrumbs, chopped green onion, fresh dill, feta, salt, pepper and garlic cloves. Pulse a few times to chop / combine everything, making sure not to over-mix into a paste. Add the defrosted shrimp, and pulse just a few times to combine all the ingredients together, again do not over-mix into a paste. Set aside.
  • To assemble the large fish filet, cut through the middle about half an inch and then cut on an angle and pull each side of the fish back gently to make room for the filling. Add the filling and gently spread to the edges. Fold the edges back over to cover the filling.
  • Bake the potatoes for 10 minutes and then remove from the oven and push to the sides of the pan to make room for the fish.
  • Gently place the stuffed fish filet in the middle of the pan, drizzle with olive oil and top with lemon wedges. Put back in the oven for 18-20 minutes or until the fish filling is cooked through.
  • Serve slices of the fish with the potatoes and garnish with fresh dill.

Video

Notes

Nutrition

Calories: 550kcal | Carbohydrates: 48.8g | Protein: 49.6g | Fat: 19.2g | Saturated Fat: 5.2g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 8g | Cholesterol: 153.6mg | Sodium: 1305.3mg | Fiber: 6.7g | Sugar: 5.6g
Review This Recipe Let us know how it was!
Diana Pepe

5 stars
This honestly was one of the best dishes. This is an amazing creative recipe that is so flavorful. Thank you for sharing!

Maria Koutsogiannis

thank you so much, Diana!!!

5 from 8 votes

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