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Creamy stuffed salmon with Parma ham recipe
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7 ratings
Cut pockets into salmon fillets and stuff with creamy soft cheese, wrap in Parma ham and roast with veggies for a super-easy traybake dinner. See method
Ingredients
- 1 red onion, cut into chunks
- 1 red pepper, cut into chunks
- 200g pack Tenderstem broccoli
- 2 tbsp extra virgin olive oil
- 4 salmon fillets
- 100g soft cheese
- 1 lemon, zested then cut into wedges
- 4 slices Parma ham
- handful basil leaves, to serve
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1700kj
408kcal
20%
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Fat
28g
41%
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Saturates
8g
42%
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Sugars
5g
6%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 6.8g
Protein 31.4g
Fibre 2.9g
Method
- Preheat the oven to gas 7, 220˚C, fan 200˚C. Toss the vegetables with the olive oil in a roasting dish. Roast in the oven for 10 mins.
- Slice the salmon fillets through the middle along the long side, keeping one side still attached, so you can open the fillet like a book. Spread over one-quarter of the soft cheese on one side of each salmon fillet.
- Sprinkle over the lemon zest and fold the salmon back up. Wrap each fillet in a slice of Parma ham.
- Pop the salmon fillets on top of the vegetables and return to the oven for 12-15 mins, then scatter with basil leaves and serve with lemon wedges.
See more Salmon recipes