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Seafood Recipe: Spinach and Feta Topped Salmon

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April 23, 2012

We love to eat fish and I am always creating new fish dishes at home. I cook with salmon frequently and have a kitchen full of baked salmon recipes. Once I find a recipe that I like, I take note of the flavor combinations. I have always been a fan of salmon served with wilted spinach leaves topped with feta, and recently I made a topping out of salad. To my surprise it turned out nicely and was a big hit.

So if you are in the mood for some salmon, give this recipe a shot.

Spinach-Feta Topped Salmon


  • 4 Salmon Filets (6-8 ounces per filet)
  • 1 cup feta cheese, crumbled
  • 1 bag frozen spinach (or 6 cups fresh spinach)
  • 2 tablespoons butter, cut into small cubes
  • ¼ cup bread crumbs
  • Dash of salt
  • Dash of pepper


Butter or spray a baking dish and spread the filets flat at the bottom. Bake for 15 minutes at 425 degrees. Meanwhile, place frozen spinach in a pan and heat on stove until wilted and unthawed. (If using fresh spinach, place a little water in the bottom of the pan and heat on stove. Place fresh spinach in pan and stir until wilted.) Remove spinach from stove and drain. Place spinach in medium-sized mixing bowl and add in feta, salt, and pepper. Mix with hands until combined.

In a separate, small bowl mix bread crumbs and butter cubes. Once salmon has cooked for approximately 15 minutes, remove it from the oven. Top salmon with spoonfuls of the spinach mixture. Sprinkle the bread crumb mixture on top of the spinach covered salmon filets. Place back in oven and cook for an additional 10-15 minutes until salmon is cooked through and flakey.

Best served warm.

This is a fantastic dish and even the small children loved it. Serve with a fresh green kale salad or your favorite fresh greens.


If you do not like salmon you can use this same recipe on Tilapia. Tilapia is a lighter fish with a less “fishy” taste. If you are using this recipe on Tilapia adjust cooking times accordingly because Tilapia fillets are typically thinner and cook faster. You’ll want to cook the Tilapia 10 minutes, then top and cook an additional 10 minutes. Tilapia will look very white and slightly browning on top when finished.

If you are not a fan of fish, this recipe can also be used on chicken. Cook chicken for approximately 30 minutes at 425 degrees. Remove from oven and top with mixture. Cook an additional 15-20 minutes until thoroughly cooked. Cooking times will vary depending on your oven.

I love feta cheese and spinach and incorporate it into many different dishes. Do you have a favorite “topping” that you use on a  variety of meat dishes?

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