Spinach Feta Stuffed Salmon Pressure Cooker Recipe
Quick and easy recipe summary
Equipment
- 1 Air fryer or Baking sheet with parchment paper
- 1 Silicone brush
- 1 Medium-large skillet
- 1 Meat thermometer
Ingredients
Main Ingredients
- 4 salmon fillets
- ½ - 1 teaspoon Old Bay or your favorite seafood seasoning
- salt and pepper to taste (optional, use if your seasoning is not salted / not spicy enough)
- 1 tablespoon olive oil divided
- 4 ounces baby spinach (3 cups packed) exact amount doesn't matter
- 3-4 ounces feta block or crumbled
- 1-2 scallions diced
- ½ teaspoon garlic powder
Instructions
Instructions
- Preheat oven to 375F, or see air fryer instructions below. Line a baking sheet with parchment paper.
- In a large skillet, sauté the baby spinach and diced scallion in ½ tablespoon olive oil for 1-2 minutes, or just until the spinach starts to wilt. Don't cook the spinach more once it's wilted.
- In a medium bowl, combine the wilted spinach, feta, and garlic powder. Mash it together with a fork until it forms a paste.
- Place the salmon fillets onto the parchment paper (or your air fryer tray). Brush them with the remaining olive oil, season with seafood seasoning, and cut a slit lengthwise, taking care not to cut all the way through the bottom.
- Place a quarter of the spinach feta mixture into the slit of each salmon fillet.
- Bake at 375F for 15-20 minutes, or until fully cooked (USDA recommends a temperature of 145F). Serve hot with your favorite side dishes.
- Air fryer instructions: Prepare the salmon fillets as described above, stuffing them with the cooked spinach-feta mixture.Air fry at 350F for 10-13 minutes, or until cooked through (145F). Serve hot with your favorite side dishes.
Notes
Try to choose salmon fillets that are the same size. If you like, you can tear off the stems from the baby spinach. Optional. Prep ahead: the spinach and feta mixture can be prepared ahead of time, and the salmon fillets can be slit ahead of time. I recommend seasoning, stuffing, and cooking the salmon right before serving. Serve with rice and garlic roasted broccoli, or with this summer orzo salad and grilled avocado.
