Servings

2 large portions

Total Time

About 35–40 minutes

• Prep time: 20 minutes
• Cook time: 18–22 minutes

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Ingredients

Salmon

• 2 salmon fillets (each 150–200g, thick center-cut works best)
• 1 tablespoon olive oil (or less if you prefer lighter)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon lemon juice

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Spinach & Feta Filling

• 2 packed cups fresh spinach (about 60–70g)
• 1/3 cup feta cheese, crumbled
• 2 cloves garlic, finely minced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper

Optional (for creamier filling):

• 1–2 tablespoons cream cheese

Optional herbs:

• Fresh dill or parsley (1 tablespoon chopped)

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Step-by-Step Instructions

Step 1: Prepare the spinach filling (important base step)

1. Wash spinach thoroughly if not pre-washed.
2. Heat a pan over medium heat and add 1 tablespoon olive oil.
3. Add minced garlic and cook for 30–60 seconds only. Do not let it brown.
4. Add spinach in batches if needed. It will look like a lot, but it wilts quickly.
5. Stir continuously for 2–3 minutes until all spinach is fully wilted and dark green.
6. Remove from heat and let it cool for 2–3 minutes.

Remove moisture (very important)

7. Place cooked spinach in a sieve or squeeze it using a clean cloth or paper towel.
8. Press firmly to remove as much liquid as possible.
   • If you skip this, your salmon filling may become watery.

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Step 2: Make the filling mixture

1. Chop the squeezed spinach slightly so it mixes evenly.
2. Place it in a bowl.
3. Add:
   • crumbled feta cheese
   • lemon juice
   • oregano
   • black pepper
   • optional cream cheese if using
4. Mix until thick and slightly sticky.

Taste it now (before stuffing). It should be salty, tangy, and flavorful because salmon is mild.

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Step 3: Prepare the salmon fillets

1. Preheat oven to 200°C (400°F).
2. Line a baking tray with parchment paper or lightly oil it.
3. Pat salmon dry using paper towels (this helps it roast better).
4. Place fillets on a cutting board.

Create the pocket

5. Using a sharp knife, cut a horizontal slit along the thick side of each fillet.
   • Do NOT cut all the way through.
   • You are making a “pocket,” not slicing it in half.
6. Gently open the pocket using your fingers.

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Step 4: Season the salmon

1. Brush or rub olive oil over the outside of each fillet.
2. Season both sides with:
   • salt
   • black pepper
   • oregano
   • paprika
3. Squeeze a little lemon juice over the top.

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Step 5: Stuff the salmon

1. Spoon the spinach and feta mixture into each pocket.
2. Press lightly so it fills the cavity well but does not overflow too much.
3. If the fillet is opening too much, secure with 1–2 toothpicks.

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Step 6: Bake

1. Place stuffed salmon on baking tray.
2. Drizzle a few drops of olive oil on top (optional).
3. Bake in preheated oven at 200°C (400°F) for 18–22 minutes.

How to know it’s done:

• Salmon flakes easily with a fork
• Inside is opaque, not raw or translucent
• Internal temperature should be around 63°C if checked with thermometer

Do not overbake or it becomes dry.

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Step 7: Rest and serve

1. Remove salmon from oven.
2. Let it rest for 3–5 minutes (important for juiciness).
3. Remove toothpicks if used.
4. Serve warm.

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Serving Ideas (Mediterranean style)

• Lemon wedges on the side
• Greek salad (cucumber, tomato, olives, onion)
• Roasted vegetables (zucchini, bell peppers, asparagus)
• Cauliflower rice or quinoa

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Tips for Best Results

• Always squeeze spinach dry; this is the most important step.
• Use thick salmon fillets so stuffing stays inside.
• Don’t overstuff—keep filling compact.
• Feta is naturally salty, so go easy on extra salt.
• Fresh lemon brightens the entire dish significantly.