Roasted Red Pepper Feta Stuffed Salmon

Stuffed with tangy feta and lots of tender roasted red pepper strips, this feta stuffed salmon is an easy weeknight dinner with minimal ingredients.

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Stuffed with tangy feta and lots of tender roasted red pepper strips, this feta stuffed salmon is an easy weeknight dinner with minimal ingredients.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 381kcal

Ingredients

1-1/2 lbs salmon (choose a thicker cut)
Salt and pepper to taste
1 tablespoon unsalted butter
1 cup firmly-packed baby spinach
1 cup jarred roasted red peppers, thinly sliced
3/4 cup crumbled block feta cheese
3 medium cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons minced fresh parsley

Instructions

Preheat oven to 400F and lightly grease a 9x13 baking dish. Remove skin from salmon, cut into 4 equal pieces, and carefully cut a pocket in each fillet about 2/3 of the way through. Season salmon on both sides with salt and pepper and set aside for a moment.
In a medium skillet over medium-high heat, melt butter. Add spinach and roasted red pepper and saute 3-5 minutes until spinach is wilted. Add feta, garlic, lemon juice, zest, and parsley and saute an additional 2-3 minutes until feta is slightly softened. Remove from heat and season with salt and pepper to taste.
Stuff salmon with roasted red pepper filling and place in prepared baking dish. Bake salmon at 400F 10-15 minutes until salmon registers 130F. Serve salmon warm and enjoy!

Notes

Storing Instructions

Store stuffed salmon in refrigerator up to 6 days.

Nutrition