Mushroom and Spinach Stuffed Salmon
Ingredients
- 2 lbs sockeye salmon
cut into individual filets
- 2 Tbsp avocado oil
divided
- ½ red onion
finely chopped
- 8 ounces mushrooms
chopped
- 5 cloves garlic
minced
- 5 ounces baby spinach
- 6 ounces feta cheese crumbles
- to taste, divided1 tsp sea salt
Directions
- 1
Heat one tablespoon of avocado oil in a large nonstick skillet over medium-high heat. Add the onion and sauté for 2 to 3 minutes, until very fragrant.
- 2
Stir in the mushrooms and ½ teaspoon of sea salt. Cover the skillet and cook for 3 minutes, stirring occasionally, or until much liquid is seeping out of the mushrooms. Add in the garlic and continue cooking until most of the liquid has evaporated.
- 3
Add in the baby spinach, cover the skillet and cook, stirring occasionally, until the spinach has wilted.
- 4
Stir in the feta cheese and stir for another 1 to 2 minutes, until the cheese is well incorporated.
- 5
Preheat the oven to 350 degrees F.
- 6
Line a large rimmed baking sheet with parchment paper. Place the salmon on a cutting board and pat salmon fillets dry with a paper towel and transfer them to the prepared baking sheet.
- 7
Slice the salmon through the center carefully using a sharp knife, leaving about ¼ to ½ inch at the end, creating a flap.
- 8
Stuff the salmon filets with the spinach and mushroom stuffing mixture.
- 9
Coat the flesh of the salmon with avocado oil using a silicon brush and sprinkle with sea salt and black pepper.
- 10
Bake on the center rack of the preheated oven for 25 to 30 minutes, or until the salmon is cooked through. Salmon is considered fully cooked once it has reached an internal temperature of 145 degrees Fahrenheit. Insert an instant-read thermometer into the thickest part of the salmon in order to get an accurate temperature read.
- 11
Garnish the stuffed salmon filets with fresh parsley or chopped green onion if desired. Serve stuffed sockeye salmon with your choice of favorite sides and enjoy!
Mushroom and Spinach Stuffed Salmon
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About this Recipe
Looking to elevate your weeknight salmon? This mushroom and spinach stuffed salmon recipe transforms a simple fillet into an impressive, flavor-packed meal that's surprisingly easy to make, perfect for any home cook aiming to impress without the fuss.
The magic happens with the savory filling—a vibrant mix of finely chopped red onion, earthy mushrooms, aromatic garlic, and tender baby spinach, all brought together with the tangy, creamy pop of feta cheese. Stuffing this delicious mixture inside individual sockeye salmon fillets ensures every bite is juicy, tender, and bursting with a harmonious blend of flavors that truly sets it apart.
Prepare for a delightful contrast of textures and tastes. You'll savor the rich, flaky sockeye salmon, perfectly complemented by the robust, savory vegetables and the salty brightness of the feta cheese. The combination of ingredients creates a balanced dish that feels both wholesome and indulgent. This recipe delivers a satisfying experience that makes a weeknight dinner feel like a special occasion.
While sockeye salmon is an excellent choice for its firm texture and rich flavor, you can easily substitute other salmon varieties like Atlantic or coho depending on availability. For the savory filling, feel free to experiment: swap feta cheese for goat cheese or even cream cheese for a different creamy element. You could also add a pinch of red pepper flakes to the mushroom and spinach mixture for a subtle warmth.
This mushroom and spinach stuffed salmon is perfect for a healthy family dinner or when you want to serve something elegant yet simple for guests. Pair it with your favorite roasted vegetables, a light grain, or a crisp green salad for a complete and satisfying meal.