This air fryer spinach and feta hasselback stuffed salmon is a such a delicious combination. Easy enough for a weeknight, but pretty enough for a dinner party, you’re going to love this flavorful recipe.

The salmon is crispy on the outside but perfectly flaky on the inside. Stuffed with cheesy feta spinach and topped with a simple yet flavorful salad, this salmon recipe is hard to resist.

Air Fryer Spinach and Feta Hasselback Stuffed Salmon – Healthyish Foods

Ingredients Needed for Air Fryer Spinach and Feta Hasselback Stuffed Salmon

Salmon – You’ll need two, 6-ounce salmon fillets, avocado oil, salt, and black pepper for this recipe. Remove the pin bones and leave the skin on. Slice the salmon into 1-inch-thick sections making sure not to cut through the skin. Be sure to lightly coat the hasselback salmon with avocado oil before seasoning it with salt and black pepper.

Filling – Combined sauteed garlic and spinach with crumbled feta and black pepper. Mix until well combined.

Salad – Combine diced English cucumber, diced tomato, diced red onion, roughly chopped kalamata olives, freshly chopped dill, fresh squeezed lemon juice, a drizzle of olive oil, salt and black pepper. Gently toss together until well combined. Set aside.

Optional Sides / Garnishes – Serve with a side of cooked rice and fresh lemon wedge for extra flavor.

Air Fryer Spinach and Feta Hasselback Stuffed Salmon – Healthyish Foods

How to Make Air Fryer Spinach and Feta Hasselback Stuffed Salmon

Make the Salad

Combine diced English cucumber, diced tomato, diced red onion, roughly chopped kalamata olives, freshly chopped dill, fresh squeezed lemon juice, a drizzle of olive oil, salt and black pepper. Gently toss together until well combined. Set aside.

Make the Rice

Cook rice according to the package. You’ll want about a ½ cup of cooked rice per person.

Make the Filling

Heat a non-stick skillet over medium high heat. Add the avocado oil. Once hot, add the roughly chopped spinach and saute. Once the spinach begins to wilt, add the minced garlic and saute for 2-3 minutes. Remove the pan from the heat. In a mixing bowl, combine the warm spinach and the crumbled feta. Mix until well combined. Set aside.

Air Fryer Spinach and Feta Hasselback Stuffed Salmon – Healthyish Foods

Make the Salmon

Preheat the air fryer to 400 degrees.

Grab two, 6-ounce salmon fillets, remove the pin bones and leave the skin on. Slice the salmon into 1-inch-thick sections making sure not to cut through the skin. Be sure to lightly coat the hasselback salmon with avocado oil before seasoning it with salt and black pepper.

Stuff the salmon slits with the spinach feta mixture.

Spray the air fryer with olive oil cooking spray. Add the stuffed salmon. Cook for 10-11 minutes at 400 degrees or until the salmon is cooked to your liking. 10 minutes gives you a perfectly medium temperature. Cooking time might slightly vary based on the air fryer. Remove the salmon from the air fryer.

Assemble the Dish

Add cooked rice to the bottom of two bowls. Next, add the salmon and top it with some of the tomato cucumber salad. Add a squeezed of fresh lemon and enjoy hot!

Looking for more recipes? Try my Air Fryer Spicy Hasselback Salmon

Air Fryer Spinach and Feta Hasselback Stuffed Salmon – Healthyish Foods

Air Fryer Spinach and Feta Hasselback Stuffed Salmon

This air fryer spinach and feta hasselback stuffed salmon is a such a delicious combination. Easy enough for a weeknight, but pretty enough for a dinner party, you’re going to love this flavorful recipe.
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Ingredients

Salmon

  • 12 ounces salmon, two, 6-ounce fillets cut hasselback style
  • 1 tablespoon avocado oil, drizzle over the fish before seasoning
  • pinch salt
  • pinch black pepper

Spinach Feta Filling

  • 1 tablespoon avocado oil
  • 2 teaspoons garlic, minced
  • 4 ounces spinach, fresh spinach, chop before sautéing
  • 3 ounces feta crumbled
  • pinch black pepper, to taste

Salad

  • ½ cup English cucumber, diced small
  • ½ cup tomatoes, diced small
  • ¼ cup kalamata olives, chopped small
  • ¼ cup red onion, diced small
  • ¼ cup dill, freshly chopped
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 tablespoon olive oil
  • pinch salt, to taste
  • pinch black pepper, to taste

Equipment

  • 1 air fryer
  • 2 mixing bowls

Instructions 

How to Make Air Fryer Spinach and Feta Hasselback Stuffed Salmon

    Make the Salad

    • Combine diced English cucumber, diced tomato, diced red onion, roughly chopped kalamata olives, freshly chopped dill, fresh squeezed lemon juice, a drizzle of olive oil, salt and black pepper. Gently toss together until well combined. Set aside.

    Make the Rice

    • Cook rice according to the package. You’ll want about a ½ cup of cooked rice per person.

    Make the Filling

    • Heat a non-stick skillet over medium high heat. Add the avocado oil. Once hot, add the roughly chopped spinach and saute. Once the spinach begins to wilt, add the minced garlic and saute for 2-3 minutes. Remove the pan from the heat.
      In a mixing bowl, combine the warm spinach and the crumbled feta. Mix until well combined. Set aside.

    Make the Salmon

    • Preheat the air fryer to 400 degrees.
    • Grab two, 6-ounce salmon fillets, remove the pin bones and leave the skin on. Slice the salmon into 1-inch-thick sections making sure not to cut through the skin. Be sure to lightly coat the hasselback salmon with avocado oil before seasoning it with salt and black pepper.
    • Stuff the salmon slits with the spinach feta mixture.
    • Spray the air fryer with olive oil cooking spray. Add the stuffed salmon. Cook for 10-11 minutes at 400 degrees or until the salmon is cooked to your liking. 10 minutes gives you a perfectly medium temperature. Cooking time might slightly vary based on the air fryer.
    • Remove the salmon from the air fryer.

    Assemble the Dish

    • Add cooked rice to the bottom of two bowls. Next, add the salmon and top it with some of the tomato cucumber salad. Add a squeezed of fresh lemon and enjoy hot!

    Video

    Nutrition

    Serving: 1serving which includes, stuffed salmon and half of the salad, Calories: 605kcal, Carbohydrates: 11g, Protein: 43g, Fat: 44g, Saturated Fat: 10g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 23g, Cholesterol: 131mg, Sodium: 875mg, Potassium: 1402mg, Fiber: 3g, Sugar: 3g, Vitamin A: 6423IU, Vitamin C: 32mg, Calcium: 326mg, Iron: 4mg