Shrimp, Feta + Spinach Stuffed Salmon

I love elevating a simple classic dish like salmon with a Mediterranean twist. This stuffed salmon recipe proves that healthy eating can be downright delicious and fancy enough to impress at your next dinner party. Your guests will be asking for the recipe while they reach for seconds!

❤️ Why You’ll Love This Shrimp, Feta + Spinach Stuffed Salmon Recipe

Healthy: This stuffed salmon recipe is so good for you – you’re getting heart-healthy omega-3s from the salmon, lean protein from the shrimp, calcium and probiotics from the feta, and a hefty dose of vitamins and minerals from the spinach, all in one delicious, Mediterranean-inspired package.

Flavorful: This dish is full of Mediterranean flavors that’ll transport you straight to a seaside taverna.

Impressive: Serve this stuffed salmon recipe at your next dinner party. It’s a showstopper that looks like you spent hours in the kitchen, even though it’s surprisingly simple to whip up!

🍲 Ingredients

Salmon – Salmon is loaded with heart-healthy omega-3 fatty acids, which are amazing for your brain, skin, and overall well-being. Plus, it’s packed with high-quality protein and vitamins and minerals like B12, vitamin D, and selenium.

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Feta – Oh, how I love feta! This tangy, crumbly Greek cheese brings a salty punch of flavor that’ll wake up your taste buds and take this salmon dish to the next level.

👩‍🍳 How to Make This Shrimp, Feta + Spinach Stuffed Salmon Recipe

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.

🪄 Tips and Tricks

• When prepping your salmon for stuffing, use a sharp filleting knife to carefully butterfly the fillet without tearing the delicate flesh. If you don’t have a filleting knife, a sharp, thin-bladed knife will do the trick too!
• 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.

🗒 Substitutions

• Breadcrumbs: Make this stuffed salmon recipe gluten-free by using gluten-free bread crumbs instead.
• Feta: If feta is not your favorite, you can swap it for crumbled goat cheese for a similar tangy kick, or go for a milder option like ricotta mixed with a bit of lemon zest—both will keep that creamy, Mediterranean flavor for your stuffed salmon.
• Potatoes: If you don’t like potatoes, skip cooking them. You could also serve this recipe alongside a salad or rice.

🗒 Best served with

• Maroulosalata aka my Mama’s Salad
• Strawberry Cucumber Salad
• Simple Homemade Greek Salad
• Fluffy Greek Pita Bread Recipe

👝 How to Store Leftovers

You can store leftovers in an airtight container in the fridge for up to 3 days.

🤔 Common Questions

Shrimp, Feta + Spinach Stuffed Salmon

5 from 9 votes

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.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Greek-Inspired

Servings 3 -4

Calories 550 kcal

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Ingredients

  

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• 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

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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.

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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

Calories: 550kcal | Carbohydrates: 48.8g | Protein: 49.6g | Fat: 19.2g | Saturated Fat: 5.2g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 8g | Cholesterol: 153.6mg | Sodium: 1305.3mg | Fiber: 6.7g | Sugar: 5.6g

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