Baked Stuffed Salmon With Spinach & Feta | Walder Wellness, RD

If You Want To Impress Without Stress: My Story With Baked Stuffed Salmon

Alright, so the first time I tackled Baked Stuffed Salmon With Spinach & Feta (Walder Wellness style, sort of) was on a Sunday when I should’ve been doing, well, literally anything else productive. But, I had these gorgeous salmon fillets staring at me (pretty sure they were judging my fridge organization, too). Long story short? My partner walked in halfway through to find me elbow-deep in spinach like I’d lost a bet. Anyway, after a couple stumbles (don’t ask about the cheese explosion), it turned out so good—I actually texted a photo to my mom and she replied with, “Finally, fish that doesn’t look dry!” So that’s a win, right?

Why I Can’t Stop Making This (Seriously, I’ve Tried)

I whip this out whenever I’ve got people to feed and zero energy for fancy stuff, but I still want to hear “Ooo, what did you do to that salmon?” My family is weirdly obsessed with this dish—possibly for the feta (everybody loves cheese, it’s just science) but also because it doesn’t have that dreaded “fishy” vibe. Oh, and this recipe hides veggies so well even my brother-in-law asks for seconds. One time I tried to skip the lemon… never again. PSA: Salty cheese needs that citrus for balance (plus, it just looks fancier with a slice on top; trust me).

What You’ll Need (and What You Can Swap In)

• 2 salmon fillets (about 6 oz each) – don’t sweat it, frozen is fine if defrosted. I’ve even used a whole side of salmon before; kind of ambitious but it works.
• 2 big handfuls of fresh spinach (honestly, baby kale works if that’s what’s lurking in the crisper)
• 1/2 cup crumbled feta cheese (true story: my grandmother swore by sheep’s milk feta, but any feta does the trick)
• 2 tbsp cream cheese (or ricotta if that’s what you’ve got—I’ve tried soft goat cheese and it was a tad too tangy, but maybe that’s just me)
• 1 clove garlic, minced (powder in a pinch, but real is better)
• 1 lemon (zest plus a few slices; I occasionally just use the lemon juice if I’m feeling lazy)
• 1 tbsp olive oil (the expensive stuff isn’t necessary unless you want to show off)
• Salt & pepper, to taste (don’t go wild with the salt; feta’s already pretty salty)

Okay, Here’s How I Throw It All Together

1. Preheat your oven to 400°F (200°C). Or, if you forget like I often do, wait 10 minutes longer while it warms up and scroll your phone.
2. Wilt the spinach: Heat half the olive oil in a little skillet (or pot—no judgment) and toss in your spinach. Stir it around till it’s wilted and a deep, shiny green. I usually turn off the heat, let it cool for a minute, then give it a rough chop (easier to stuff—and eat—later).
3. Make the filling: Grab a bowl and mix together wilted spinach, crumbled feta, cream cheese, minced garlic, lemon zest, and a crank of pepper. This is where I sneak a taste; it’s always good.
4. Prep the salmon: With a sharp knife, carefully slice a pocket into the side of each fillet (not all the way through—just enough for stuffing). Don’t stress if the cuts are uneven; mine never match and nobody minds. Sprinkle with salt & pepper and a tiny bit of olive oil.
5. Stuff & bake: Spoon your spinach-feta magic into each pocket—if some spills on the pan, just stuff it back in (or eat it, you know). Lay a lemon slice on top, then bake for about 15–18 minutes, depending on fillet thickness. If it looks weird and gooey at first, that’s normal—some filling will ooze; it’s all part of the charm.
6. Check doneness: The salmon’s done when it flakes easily with a fork—but not bone dry! (Seriously, over-baking is my nemesis.)

A Few Notes (a.k.a. Things I Learned The Hard Way)

• The spinach shrinks sooo much. Start with more than you think you’ll need.
• Feta varies—some is drier, some is creamy. Either way works, but the very crumbly stuff sometimes needs a splash of olive oil to help it blend.
• If your filling spills out, just scoop it back on top before serving. Makes a slightly messy but gorgeous plate.
• Actually, I think the flavors get even better the next day—though that’s just my opinion (my cousin disagrees, but he microwaves fish so what does he know?).

If You Want to Mix It Up (Or, My Kitchen Experiments)

• Sundried tomatoes: I tossed in diced sundried tomatoes once; instant flavor boost.
• No feta? I’ve tried herbed goat cheese and it was alright, but on second thought, maybe stick with feta for that salty punch.
• Chopped olives: Kalamatas add a bit of tang—my sister loves it, my kid not so much.
• One miss: I tried stuffing the salmon with raw spinach and feta, skipping the wilting. Nope. Doesn’t meld right and feels kind of grassy (that’s just the honest truth).

Do You Actually Need Fancy Equipment?

I always use a small skillet for wilting spinach and a sharpish knife for the salmon pocket, but if you don’t have a “proper” fillet knife—meh, use a decent paring knife. Or, honestly, I’ve once done this with scissors (is that a crime?). Oh, and any old baking tray will do; line with parchment for easier cleanup (unless you like scrubbing, in which case, you do you!).

How to Store The Leftovers (If There Are Any)

Pop any leftovers in an airtight container in the fridge, good for up to two days—though honestly, in my house it never lasts more than a day! Salmon can get a bit firm reheated, so low and slow in the oven is best (or eat cold, I once used it in a salad and, wow, new favorite).

How I Serve It Up (And The Weird Traditions We Have)

We always serve this with a big pile of roast veggies or a crusty bread for scooping up the cheesy bits (my uncle swears the end pieces are best). Sometimes I’ll just toss some potatoes in the oven while the salmon bakes—multitasking, right?

Battle Scars: My Best Pro Tips Learned The Hard Way

• Don’t stuff the salmon TOO full—I once tried to fit in all the filling and basically ended up with feta soup in the pan. Portion restraint is your friend.
• Resist the urge to over-bake. Salmon goes dry fast, and I’ve found that just-ever-so-slightly underdone is better than the other way around.
• Let it rest for a minute before cutting in (keeps the filling in place and saves you from hot cheese burns—learned that the hard way…)

FAQ: Things People Actually Asked Me (And My Honest Answers)

• Can I use frozen spinach? Sure, just thaw and squeeze it pretty dry (unless you like soggy filling, which hey, maybe you do!).
• Do you take the skin off before baking? Usually no, but I’ve done it both ways. The skin helps keep it together, but not everyone loves it.
• Can I freeze these? Eh, technically yes, but the texture goes a bit odd when thawed. I don’t love it.
• It looks messy—am I doing it wrong? Nope! It should look a little rustic; if it’s tidy, you probably didn’t fill enough (just saying).
• How spicy can I make it? Go wild! Sometimes I sneak in a pinch of chili flakes. Just warn guests if you’re feeling spicy.
• What if I don’t like feta? Well, that’s sort of the star, but try ricotta or even a cheddar mix. Won’t be the same but it’ll still be delish.

And now, full confession: I once totally forgot the lemon zest and it still tasted good (but, you know, not great). So don’t worry about perfection. This dish is like a cozy sweater—not fancy, but guaranteed comfort.