1-First Step: Preparation and Mise en Place: Begin by taking the salmon fillets out of the fridge 30 minutes ahead to let them reach room temperature, which helps them cook evenly. Preheat your oven to 420°F and line a baking tray with parchment paper for easy cleanup. Wash and chop the scallions, mince the garlic, and measure out all other items like spinach and feta to keep things organized.

2-Second Step: Sauté the Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chopped scallions and sauté for 1 2 minutes until they soften, then toss in the minced garlic and cook for about 15 seconds to release its aroma. This step builds the base flavor for your stuffed salmon spinach feta without overwhelming the fish.

3-Third Step: Wilt the Spinach: Stir in the 4 ounces of baby spinach, 1 tablespoon of fresh dill, a bit of salt, and pepper, then sauté until the spinach is about 85% wilted, keeping some freshness for texture. This takes roughly 2 3 minutes, and it’s key to avoid overcooking so the greens don’t get soggy in the oven later. For dietary adaptations, use a non-dairy oil if needed for vegan options.

4-Fourth Step: Prepare the Filling: Remove the spinach mixture from the heat and let it cool for 5 minutes to prevent the feta from melting too soon. Mix in the 3/4 cup of crumbled feta cheese until well combined, creating a tasty stuffing for your salmon stuffed with spinach and feta. This step ensures the filling holds together nicely when you stuff the fillets.

5-Fifth Step: Stuff the Salmon: Rinse and pat dry the 4 salmon fillets, then cut a slit into the thick side of each one without going all the way through to create a pocket. Stuff each fillet with the spinach-feta mixture, being careful not to overfill. Brush the tops and sides with the remaining 1 tablespoon of olive oil, season with salt and pepper, and sprinkle on paprika if you like for extra flavor in this spinach and feta stuffed salmon.

6-Sixth Step: Bake the Salmon: Place the stuffed fillets on your prepared baking tray and bake at 420°F for about 17 minutes, adjusting time based on fillet size to ensure they’re cooked through. Check for doneness when the salmon flakes easily with a fork, which helps prevent dryness. If you’re adapting for a low-carb diet, this step works as is since it’s naturally compliant.

7-Seventh Step: Rest and Finish: Once baked, let the stuffed salmon rest for 3 5 minutes to lock in juices, making your spinach and feta stuffed salmon even more tender. For alternate methods, you could grill the fillets for 6 8 minutes per side or air-fry at 380°F for 12 15 minutes to add a crispy touch. These options keep the focus on stuffed salmon with spinach and feta while varying the cooking style.

8-Final Step: Serve and Adapt: Serve your stuffed salmon spinach feta with sides like roasted veggies or a simple salad to round out the meal. For gluten-free versions, ensure any added binders are gluten-free, and for vegan adaptations, use marinated tofu as the base with a plant-based cheese alternative. If your fillets are thicker, increase bake time by 2 5 minutes to avoid undercooking, keeping this stuffed salmon recipe flexible and fun. For more dessert ideas to follow your meal, check out our berry trifle recipe on Kitchen Coast for a sweet finish.