Bright, savory and full of Mediterranean flavor, this stuffed salmon is the kind of dinner that feels impressive without requiring much effort. Rich salmon meets Greek-inspired ingredients for a dish that’s satisfying, fresh and easy enough to make on a busy night.
The recipe comes from Rachel Mansfield’s new cookbook, More, Please!, and is one she makes for her own family several times a month. As Mansfield shared in our recent In the Kitchen With interview, her approach to cooking is all about making everyday meals easier without sacrificing flavor. Serve this salmon with a crisp Greek salad or your favorite roasted vegetables for a dinner that’s simple, flavorful and anything but boring.
MEDITERRANEAN-STYLE STUFFED SALMON
Images and text with permission from More, Please! by Rachel Mansfield, photography by Lauren Volo. Published by S&S/Simon Element.
SERVES 4
Gluten free
Nut-free
4 (6-ounce) salmon portions (longer, thicker pieces of salmon work best), skin left on, Extra-virgin olive oil, Kosher salt and freshly ground black pepper, 3 cups loosely packed baby spinach, chopped, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 11/2 cups crumbled feta cheese, 1/4 cup grated Parmesan cheese, 1/4 cup chopped jarred roasted red peppers
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place the salmon on the prepared baking sheet with the skin side down. Using a sharp knife and without slicing through the skin, slice a deep, lengthwise slit down the middle of each piece of salmon, leaving about ½ inch of the fish intact on either end. Brush the salmon with oil and season well with salt and pepper. Set aside.
In a large skillet over medium-high heat, heat about 1 tablespoon of olive oil. Add the spinach, garlic powder, oregano, smoked paprika, and salt and pepper to taste and cook, stirring frequently, until the spinach is wilted, 3 to 4 minutes. Remove the pan from the heat and stir in the feta, Parmesan, and roasted red peppers. Taste and adjust seasoning as needed.
Divide the spinach-feta mixture evenly among the salmon portions, gently pressing the mixture into the slit. Bake until the salmon flakes in the thickest part and measures 145°F, 15 to 20 minutes. We tend to let ours go on the long side because we like the top a bit crispy! You can also broil the salmon for a few minutes at the end for a crisp, golden top.
Serve hot
Share the post “This Mediterranean Stuffed Salmon Is Easier Than It Looks”
