Mediterranean Stuffed Salmon

by Judy Franklin-25 April 2026Medium

Prep Time15 min

Cook Time15 min

Total Time30 min

Servings2

441 likes, 9 comments - mediterranean.kitchen.recipes on April 22, 2026: “Mediterranean Stuffed Salmon Ingredients Salmon: 2 large center-cut salmon fillets (6–8 oz each) Spinach: 2 cups fresh baby spinach (sautéed and squeezed dry) Cheese: 2 tbsp feta cheese (crumbled), 1 tbsp cream cheese (softened) Aromatics: 1 clove garlic (minced), 1 tsp lemon zest Seasoning: ½ tsp salt, ¼ tsp black pepper, ¼ tsp paprika Fats: 1 tbsp extra virgin olive oil, 1 tbsp butter Instructions Prep the Filling: In a small bowl, combine the sautéed spinach, feta, cream cheese, minced garlic, and lemon zest. Mix until well combined. Create the Pocket: Place the salmon fillets on a flat surface. Using a sharp knife, cut a slit horizontally into the thickest part of the fillet to create a pocket, being careful not to cut all the way through. Stuff: Carefully spoon the spinach and feta mixture into each salmon pocket. Season: Rub the outside of the fillets with olive oil and season both sides with salt, pepper, and paprika. Sear & Bake: Preheat oven to 400°F (200°C). Heat butter in an oven-proof skillet over medium-high heat. Sear the salmon for 2–3 minutes per side until golden. Transfer the skillet to the oven and bake for 5–8 minutes, or until the salmon flakes easily and the filling is hot. Serve: Squeeze fresh lemon juice over the top before serving. Quick Tips Securing the Pocket: If the filling seems loose, use 1–2 toothpicks to pin the edges of the salmon together during cooking (just remember to remove them before eating). Air Fryer Option: You can cook these in an air fryer at 375°F (190°C) for 10–12 minutes for a crispier exterior. Flavor Variation: Add finely chopped sun-dried tomatoes or toasted pine nuts to the filling for extra depth and texture. . . . #mediterraneandiet #usafoodie #stuffedsalmon”.

Imported RecipeOriginally from: www.instagram.com

Method

0
In a small bowl, combine the sautéed spinach, feta, cream cheese, minced garlic, and lemon zest. Mix until well combined.
1
Place the salmon fillets on a flat surface. Using a sharp knife, cut a slit horizontally into the thickest part of the fillet to create a pocket, being careful not to cut all the way through.
2
Carefully spoon the spinach and feta mixture into each salmon pocket.
3
Rub the outside of the fillets with olive oil and season both sides with salt, pepper, and paprika.
4
Preheat oven to 200°C. Heat butter in an oven-proof skillet over medium-high heat. Sear the salmon for 2–3 minutes per side until golden.
5
Transfer the skillet to the oven and bake for 5–8 minutes, or until the salmon flakes easily and the filling is hot.
6
Squeeze fresh lemon juice over the top before serving.