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5.0 from 36 votes

Shrimp, Feta + Spinach Stuffed Salmon

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 3 -4
Calories: 550 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 1 large salmon filet (tail part) - about 550-600g
  • 1 cup spinach
  • 1/4 cup breadcrumbs
  • 1/4 cup chopped green onion
  • 1/4 cup fresh dill
  • 1/2 cup crumbled Feta cheese
  • 1/2 tsp salt
  • 1/4 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
  • 1/4 tsp pepper
  • 1/2 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
  • 1/4 cup breadcrumbs
  • 1/4 cup chopped fresh chives
  • 1 tbsp fresh dill
  • 1/2 cup cream cheese based smoked salmon dip (we used ACME!)
  • 1/2 tsp tsp salt
  • 1/4 tsp tsp pepper
  • 2 large (or 4 small) garlic cloves
  • 150 g defrosted raw shrimp, peeled and deveined
  • 1/4 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
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • fresh dill to garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve slices of the fish with the potatoes and garnish with fresh dill.
Variation: Shrimp, Salmon Dip & Spinach Stuffed Salmon
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Information

Calories 550kcal (28%) Carbohydrates 48.8g (16%) Protein 49.6g (99%) Fat 19.2g (30%) Saturated Fat 5.2g (26%) Polyunsaturated Fat 2.9g Monounsaturated Fat 8g 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

% 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.