Feta Spinach Salmon Roast
Elevate your dinner table with this irresistible Feta Spinach Salmon Roast, a show-stopping main course that's as flavorful as it is beautiful. Perfectly tender, oven-baked salmon is generously stuffed with a creamy mixture of sautéed baby spinach, tangy feta, and velvety cream cheese, all infused with bright notes of garlic and lemon zest. A touch of paprika adds a gentle smokiness to the perfectly seasoned fillet, while a final garnish of fresh parsley and lemon wedges brightens every bite. Ready in just 45 minutes, this recipe is ideal for weeknight dinners or special occasions alike. Serve it alongside roasted vegetables or a fresh green salad for a wholesome and satisfying meal that’s packed with bold Mediterranean flavors. Perfect for fans of stuffed salmon recipes and those seeking a protein-packed entrée with a gourmet twist.
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Recipe Information
Ingredients
- 1.5 pounds salmon fillet (skinless, center-cut)
- 2 cups baby spinach
- 1 cup feta cheese (crumbled)
- 4 ounces cream cheese (softened)
- 2 cloves garlic (minced)
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon fresh parsley (chopped)
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 30 seconds.
Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach, feta cheese, cream cheese, lemon zest, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix well to create the filling.
Place the salmon fillet on the prepared baking sheet, skin-side down (if any skin remains). Pat it dry with a paper towel and make a deep slit lengthwise down the center of the fillet to create a pocket, being careful not to cut all the way through.
Stuff the pocket with the feta and spinach filling, spreading it evenly inside. If the filling overflows slightly, that’s fine.
Drizzle the salmon with the remaining 1 tablespoon of olive oil. Sprinkle the top with the remaining 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and paprika for color and flavor.
Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The filling should be warm and slightly bubbly.
Garnish the cooked salmon with freshly chopped parsley and serve with lemon wedges on the side.
Enjoy your Feta Spinach Salmon Roast with a side of roasted vegetables or a crisp green salad!
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1115 mg | 48% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 22.8 mcg | 114% | |
| Calcium | 294 mg | 23% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
