Chef Mansfield Shares Easy Mediterranean Stuffed Salmon Recipe

By adm1ak7xe 02/10/2026 1 min read 20 views

Bright, savory and packed with Mediterranean flavor, a stuffed salmon fillet can look impressive while staying simple enough for a weeknight dinner.

The recipe appears in Rachel Mansfield’s cookbook More, Please!, a dish she prepares for her family several times each month.

In a recent interview, Mansfield said her cooking goal is to make everyday meals easier without sacrificing taste, recommending the salmon alongside a crisp Greek salad or roasted vegetables.

Key ingredients include four 6-ounce salmon portions with skin left on, extra-virgin olive oil, kosher salt, black pepper, three cups loosely packed baby spinach, garlic powder, dried oregano, smoked paprika, 1½ cups crumbled feta, a quarter-cup each of grated Parmesan and chopped jarred roasted red peppers.

First, preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the salmon skin-side down, cut a deep lengthwise slit in each fillet without cutting through the skin, brush with oil and season generously with salt and pepper.

Heat a tablespoon of olive oil in a skillet over medium-high heat, add the spinach, garlic powder, oregano, smoked paprika and a pinch of salt and pepper, and cook until wilted, about three to four minutes.

Remove the pan from the heat, stir in the crumbled feta, grated Parmesan and the roasted red peppers, then taste and adjust the seasoning if needed.

Distribute the spinach-feta mixture evenly into the slits, pressing gently, then bake until the thickest part flakes and reaches 145°F, roughly fifteen to twenty minutes. For extra crispness, broil briefly at the end.