Shrimp, Feta + Spinach Stuffed Salmon
User Reviews
5
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
3 -4
-
Calories
550 kcal
-
Course
Main Course
-
Cuisine
Greek
Shrimp, Feta + Spinach Stuffed Salmon
Report
This recipe features a large salmon filet stuffed with a mixture of spinach, shrimp, feta cheese, breadcrumbs, green onion, fresh dill, garlic, salt, and pepper. Baked alongside seasoned baby potatoes, the salmon is carefully sliced and filled with this flavorful stuffing and then baked until cooked through, resulting in a moist fish with a savory, herbaceous, and slightly briny filling.
Description
Shrimp, Feta + Spinach Stuffed Salmon uses the tail portion of a large salmon filet filled with a mixture of spinach, defrosted peeled shrimp, crumbled feta, breadcrumbs, green onion, fresh dill, and garlic. The stuffing is pulsed together to combine while maintaining some texture rather than pureeing. The salmon is sliced to create a pocket, stuffed with the filling, then folded over to enclose it. The dish is baked in the oven alongside baby potatoes tossed with olive oil, salt, pepper, garlic powder, and fresh dill.
The filling offers a creamy, savory, and herbaceous contrast to the salmon's rich flesh, enhanced by fresh dill’s brightness and the shrimp’s succulent bite. The potatoes roast to tender and slightly crispy, complementing the main protein. This combination provides a balanced dinner option showcasing seafood and fresh ingredients.
You can serve this salmon with a fresh green salad or a simple vegetable side for a complete meal. The recipe suits occasions for a special dinner without complicated prep. Variations include substituting cream cheese and chives for feta to create a richer stuffing.
Share:
Ingredients
- 1 salmon filet tail part, about 550-600g, large
- 1 cup spinach
- 1/4 cup breadcrumbs
- 1/4 cup green onion chopped
- 1/4 cup dill fresh
- 1/2 cup feta cheese crumbled
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 garlic cloves
- 150 g Shrimp defrosted, raw, 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
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- dill fresh, to garnish
Variation: Shrimp, Salmon Dip & Spinach Stuffed Salmon
- 1 salmon filet tail part, about 550-600g, large
- 1 cup spinach
- 1/4 cup breadcrumbs
- 1/4 cup chives chopped fresh
- 1 tbsp dill fresh
- 1/2 cup cream cheese we used ACME!, smoked salmon dip base
- 1/2 tsp salt tsp
- 1/4 tsp black pepper tsp
- 2 garlic large or 4 small cloves
- 150 g Shrimp defrosted, raw, peeled and deveined
- 1/4 cup capers
- salt
- black pepper
- 1 lemon sliced into rounds
- olive oil
- 15 baby potatoes halved
- 398 ml butter beans can, drained and rinsed
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- dill fresh, 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.
- 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.
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 prefer, serve this stuffed salmon alongside a green salad or simple vegetable sides.
- The potatoes can be omitted for a lighter option focusing solely on the salmon.
- Try variations using cream cheese and chives instead of feta for a different flavor profile.
- Adjust stuffing quantities and seasoning based on preferred fish size and taste.
Nutrition Information
Show Details
Calories
550kcal
(28%)
Carbohydrates
48.8g
(16%)
Protein
49.6g
(99%)
Fat
19.2g
(30%)
Saturated Fat
5.2g
(26%)
Polyunsaturated Fat
2.9g
(17%)
Monounsaturated Fat
8g
(40%)
Cholesterol
153.6mg
(51%)
Sodium
1305.3mg
(54%)
Fiber
6.7g
(27%)
Sugar
5.6g
(11%)
Nutrition Facts
Serving: 3-4
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 48.8g | 16% |
| Protein | 49.6g | 99% |
| Fat | 19.2g | 30% |
| Saturated Fat | 5.2g | 26% |
| Polyunsaturated Fat | 2.9g | 17% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 153.6mg | 51% |
| Sodium | 1305.3mg | 54% |
| Fiber | 6.7g | 27% |
| Sugar | 5.6g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
Other Recipes
You'll Also Love
