Seafood
Shrimp, Feta + Spinach Stuffed Salmon
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!
🍲 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.
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
- 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.
🪄 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—b oth 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.
🗒 Best served with
- Maroulosalata aka my Mama’s Salad
- Simple Homemade Greek Salad
- Fluffy Greek Pita Bread Recipe
👝 How to Store Leftovers
You can store leftovers in an airtight container in the fridge for up to 3 days.
🤔 Common Questions
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.
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
Video
Ingredients1x2x3x
- 1 large salmon filet (tail part) – about 550-600g
- 1 cup spinach
- ¼ cup breadcrumbs
- ¼ cup chopped green onion
- ¼ cup fresh dill
- ½ cup crumbled feta cheese
- ½ tsp salt
- ¼ tsp pepper
- 4 garlic cloves
- 150 g defrosted raw shrimp, peeled and deveined
- Olive oil
- 1 lemon, sliced into rounds
For the potatoes
- 16-18 baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- fresh dill to garnish
Variation: Shrimp, Salmon Dip & Spinach Stuffed Salmon
- 1 large salmon filet (tail part) – about 550-600g
- 1 cup spinach
- ¼ cup breadcrumbs
- ¼ cup chopped fresh chives
- 1 tbsp fresh dill
- ½ cup cream cheese based smoked salmon dip (we used ACME!)
- ½ tsp tsp salt
- ¼ tsp tsp pepper
- 2 large (or 4 small) garlic cloves
- 150 g defrosted raw shrimp, peeled and deveined
- ¼ cup capers
- salt and pepper
- 1 lemon, sliced into rounds
- olive oil
- 15 baby potatoes, halved
- 398 ml can butter beans, drained and rinsed
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- fresh dill to garnish
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. https://www.foodbymaria.com/wp-content/uploads/2024/10/salmon1.mp4
- 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. https://www.foodbymaria.com/wp-content/uploads/2024/10/salmon2.mp4
- 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. https://www.foodbymaria.com/wp-content/uploads/2024/10/salmon3.mp4
- 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. https://www.foodbymaria.com/wp-content/uploads/2024/10/salmon4.mp4
Variation: Shrimp, Salmon Dip & Spinach Stuffed Salmon
- Preheat the oven to 400F and line a baking sheet with parchment paper. Add the halved baby potatoes and butter beans and drizzle with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper and 1/2 tsp garlic powder.
- To a food processor add the spinach, breadcrumbs, chopped chives, fresh dill, salmon dip, 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 capers and pulse just a few times to combine all the ingredients together, again do not over-mix into a paste.
- 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 and beans 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, generously season with salt and pepper, 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, beans and garnish with fresh dill.
Notes
- If you like this salmon recipe, try our Greek Lemon Garlic Sheet Pan Salmon with Potatoes or our Salmon En Papillote
- 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
Nutrition
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Arayes (Middle Eastern Meat-Stuffed Pita)
Shrimp, Feta + Spinach Stuffed Salmon
Ingredients
- 1 large salmon filet (tail part) - about 550-600g
- 1 cup spinach
- ¼ cup breadcrumbs
- ¼ cup chopped green onion
- ¼ cup fresh dill
- ½ cup crumbled feta cheese
- ½ tsp salt
- ¼ tsp pepper
- 4 garlic cloves
- 150 g defrosted raw shrimp, peeled and deveined
- Olive oil
- 1 lemon, sliced into rounds
For the potatoes
- 16-18 baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- fresh dill to garnish
Variation: Shrimp, Salmon Dip & Spinach Stuffed Salmon
- 1 large salmon filet (tail part) - about 550-600g
- 1 cup spinach
- ¼ cup breadcrumbs
- ¼ cup chopped fresh chives
- 1 tbsp fresh dill
- ½ cup cream cheese based smoked salmon dip (we used ACME!)
- ½ tsp tsp salt
- ¼ tsp tsp pepper
- 2 large (or 4 small) garlic cloves
- 150 g defrosted raw shrimp, peeled and deveined
- ¼ cup capers
- salt and pepper
- 1 lemon, sliced into rounds
- olive oil
- 15 baby potatoes, halved
- 398 ml can butter beans, drained and rinsed
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- fresh dill to garnish
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. https://www.foodbymaria.com/wp-content/uploads/2024/10/salmon1.mp4
- 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. https://www.foodbymaria.com/wp-content/uploads/2024/10/salmon2.mp4
- 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. https://www.foodbymaria.com/wp-content/uploads/2024/10/salmon3.mp4
- 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. https://www.foodbymaria.com/wp-content/uploads/2024/10/salmon4.mp4
Variation: Shrimp, Salmon Dip & Spinach Stuffed Salmon
- Preheat the oven to 400F and line a baking sheet with parchment paper. Add the halved baby potatoes and butter beans and drizzle with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper and 1/2 tsp garlic powder.
- To a food processor add the spinach, breadcrumbs, chopped chives, fresh dill, salmon dip, 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 capers and pulse just a few times to combine all the ingredients together, again do not over-mix into a paste.
- 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 and beans 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, generously season with salt and pepper, 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, beans and garnish with fresh dill.
Video
Notes
- If you like this salmon recipe, try our Greek Lemon Garlic Sheet Pan Salmon with Potatoes or our Salmon En Papillote
- 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
Nutrition
FoodbyMaria.com
Seafood
Shrimp, Feta + Spinach Stuffed Salmon
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!
🍲 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.
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
- 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.
🪄 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—b oth 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.
🗒 Best served with
- Maroulosalata aka my Mama’s Salad
- Simple Homemade Greek Salad
- Fluffy Greek Pita Bread Recipe
👝 How to Store Leftovers
You can store leftovers in an airtight container in the fridge for up to 3 days.
🤔 Common Questions
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.
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
Video
Ingredients1x2x3x
- 1 large salmon filet (tail part) – about 550-600g
- 1 cup spinach
- ¼ cup breadcrumbs
- ¼ cup chopped green onion
- ¼ cup fresh dill
- ½ cup crumbled feta cheese
- ½ tsp salt
- ¼ tsp pepper
- 4 garlic cloves
- 150 g defrosted raw shrimp, peeled and deveined
- Olive oil
- 1 lemon, sliced into rounds
For the potatoes
- 16-18 baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- fresh dill to garnish
Variation: Shrimp, Salmon Dip & Spinach Stuffed Salmon
- 1 large salmon filet (tail part) – about 550-600g
- 1 cup spinach
- ¼ cup breadcrumbs
- ¼ cup chopped fresh chives
- 1 tbsp fresh dill
- ½ cup cream cheese based smoked salmon dip (we used ACME!)
- ½ tsp tsp salt
- ¼ tsp tsp pepper
- 2 large (or 4 small) garlic cloves
- 150 g defrosted raw shrimp, peeled and deveined
- ¼ cup capers
- salt and pepper
- 1 lemon, sliced into rounds
- olive oil
- 15 baby potatoes, halved
- 398 ml can butter beans, drained and rinsed
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- fresh dill to garnish
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. https://www.foodbymaria.com/wp-content/uploads/2024/10/salmon1.mp4
- 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. https://www.foodbymaria.com/wp-content/uploads/2024/10/salmon2.mp4
- 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. https://www.foodbymaria.com/wp-content/uploads/2024/10/salmon3.mp4
- 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. https://www.foodbymaria.com/wp-content/uploads/2024/10/salmon4.mp4
Variation: Shrimp, Salmon Dip & Spinach Stuffed Salmon
- Preheat the oven to 400F and line a baking sheet with parchment paper. Add the halved baby potatoes and butter beans and drizzle with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper and 1/2 tsp garlic powder.
- To a food processor add the spinach, breadcrumbs, chopped chives, fresh dill, salmon dip, 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 capers and pulse just a few times to combine all the ingredients together, again do not over-mix into a paste.
- 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 and beans 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, generously season with salt and pepper, 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, beans and garnish with fresh dill.
Notes
- If you like this salmon recipe, try our Greek Lemon Garlic Sheet Pan Salmon with Potatoes or our Salmon En Papillote
- 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
Nutrition
Post A CommentCancel reply
Viral Costco Chicken 🐔
Homemade Doner Kebab Recipe 🍢 (Viral)
Frozen Lemon Ginger Cubes 🍋
