Citrus and stuffing salmon recipe

Name: Citrus and stuffing salmon
Yield: Serves 6
Ingredients: 800g salmon side; 130g pack Tesco Finest sage and red onion stuffing; 2½ tbsp olive oil; 15g fresh flat-leaf parsley, finely chopped; 50g shelled pistachios, roughly chopped; 3 clementines, halved; 12 shallots, halved; 3 clementines, juiced; 1 tbsp olive oil; 1 tbsp red wine vinegar; 1 tbsp Dijon mustard; 10g fresh flat-leaf parsley, finely chopped

Classic stuffing flavours, sweet clementines and crunchy pistachios create a delicious crust for this simple yet special roasted salmon recipe. This is a feast for the eyes for your Christmas table, whether you serve it on the big day, New Year's Day or another occasion.

See method

Serves 6
Takes 45 minutes
497 calories / serving

Dairy-free

Shop your ingredients

Tesco Boneless Salmon Half Side 500g
800g salmon side
£9.20
£18.40/kg
Tesco Red Onions Loose
Aldi Price Match
130g pack Tesco Finest sage and red onion stuffing
£0.20
£0.95/kg
Tesco Olive Oil 250Ml
2½ tbsp olive oil
£3.10
£12.40/litre
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
15g fresh flat-leaf parsley, finely chopped
£0.50
£16.67/kg
Tesco Pistachios 200g
50g shelled pistachios, roughly chopped
£2.25
£11.25/kg
Tesco Sweet Easy Peelers 600g
3 clementines, halved
£1.50
£2.50/kg
Tesco Shallots Onions 400G
12 shallots, halved
£1.35
£3.38/kg
Tesco Red Wine Vinegar 350Ml
1 tbsp red wine vinegar
£1.55
£4.43/litre
Tesco Dijon Mustard 185G
Aldi Price Match
1 tbsp Dijon mustard
£0.45
£2.43/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C and pat the salmon dry with kitchen paper. Make up the stuffing to pack instructions. Line a large, low-sided baking tray with baking paper and drizzle over ½ tbsp of the oil.
Lay the salmon on the baking tray; season. Stir the parsley through the stuffing mixture, then dot spoonfuls all over the salmon and use your hands to gently spread it over the top. Drizzle over 1 tbsp of the oil, then scatter over the pistachios and lightly press into the stuffing.
Brush the cut sides of the clementines with ½ tbsp oil and arrange cut-side up around the salmon. Put the shallots in a small bowl and toss with the remaining ½ tbsp oil; season, then arrange around the salmon and clementines. Roast for 25-30 mins until the salmon is cooked through, and the stuffing is golden and crisp – a meat thermometer inserted into the centre of the salmon should read 63°C.
Meanwhile, whisk together the dressing ingredients with some seasoning. Serve in a bowl or jug alongside the salmon.