Spinach & Fetta Stuffed Salmon

Name: Spinach & Fetta Stuffed Salmon with Roasted Sweet Potato & Salad
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 1 packet Baby Spinach Leaves; 1 Brown Onion; 280 g Salmon; 1 packet Fetta Cubes; 2 Garlic; 1 sachet Lemon Pepper Seasoning; 2 Sweet Potato; 1 packet Tomato Relish; 1 Red Butter Lettuce; 1 Cucumber; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Roasted Sweet Potato & Salad

Recipe Development TeamUpdated on July 15, 2026

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Calories

627 kcal

Protein

38.5g protein

Preparation Time

35 minutes

Difficulty

Easy

Allergens:

Fish
Milk
May contain traces of allergens
Crustaceans
Molluscs

Here to challenge your inner chef, our 'skill up' recipes will take you from zero to hero. The humble salmon is the ideal ingredient to explore fancy flavours and test out new techniques in the kitchen! Learn how to create a rich and creamy spinach filling to pair with moist, succulent salmon.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

Brown Onion

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs)

1 packet

Fetta Cubes

(Contains: Milk)

Garlic

1 sachet

Lemon Pepper Seasoning

Sweet Potato

1 packet

Tomato Relish

Red Butter Lettuce

Cucumber

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)2620 kJ

Calories627 kcal

Fat30.6 g

of which saturates6.8 g

Carbohydrate49 g

of which sugars26.8 g

Dietary Fibre11.2 g

Protein38.5 g

Sodium813 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Roughly chop red butter lettuce. • Slice cucumber into thin half-moons. • Thinly slice brown onion (see ingredients). • Finely chop garlic. • In a small bowl, combine lemon pepper seasoning, a drizzle of olive oil and a pinch of salt.

• Place sweet potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring until tender, 4-5 minutes. Add baby spinach leaves and garlic and cook, until wilted and fragrant, 1 minute. • Transfer to a bowl. Crumble in fetta cubes and mix to combine. Season to taste.

• Place your hand flat on top of each salmon and slice horizontally, without cutting all the way through. Rub salmon with lemon pepper mixture. • Open up salmon and fill with spinach and fetta mixture. Close salmon and secure with toothpicks or cooking twine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!