Get creative with spinach and pepper stuffed salmon dish

Salmon fillet stuffed with a spinach mixture and encased in puff pastry, served with boiled new potatoes and julienned carrots.

This method of preparing salmon is quick, easy and super healthy.  A great dish for those special occasions.

Serve with green salad or fried rice.

roasted salmon fillet with fresh green leaves salad and quinoa

Spinach and pepper stuffed salmon

Ingredients

  • 200g button mushrooms
  • 4 salmon fillets
  • 1 tspn olive oil
  • 2 bunches spinach
  • 2 tsp grated lemon zest
  • ¼ cup chopped and roasted red pepper
  • ½ cup fresh basil
  • Cooking spray
  • 2 plain dry bread crumbs
  • ½  tsp garlic

 

Salmon fillets on cutting board and fresh ingredients for cooking close up

Directions

  1. In a skillet pan, heat the oil on medium heat, swirling to coat the bottom. Cook the spinach and zest together until its wilted, stirring constantly. Put in a medium bowl. Stir in the red pepper, basil, and white mushrooms for 4 minutes.
  2. Heat the oven at 400F. line a baking sheet with aluminium foil. Spray the foil with cooking spray.
  3. Carefully cut in half all the salmon for the filling. Don’t cut to the other way through. With a spoon add the spinach and pepper filling in the salmon, place in baking sheet.
  4. In a bowl mix all the remaining ingredients and sprinkle over the salmon.
  5. Bake for 15- to 20 minute until the salmon has absorbed all the fillings.
  6. Serve with green salad or fried rice.

 

YOU MAY ALSO LIKE TO TRY THESE TRADITIONAL RECIPES

by Pamela Mkhungo:

RECIPE: Ujeqe (steam bread)
RECIPE: Isgwaqane (maize meal and sugar beans)
RECIPE: Add this flavoursome fried rice to your menu
Get creative with spinach and pepper stuffed salmon dish
Traditional creamy cheese samp
Tantalise your taste buds with a delicious milk tart
Sumptuous slow roast lamb recipe
Warm up with this simple chicken and dumpling recipe

 

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  AUTHOR
Pamela Mkhungo

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