Creamy stuffed salmon with Parma ham recipe
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- Serves 4
- 15 mins to prepare and 25 mins to cook
- 408 calories / serving
- Gluten-free
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
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Shop ingredientsEach serving contains
- Energy
- 1700kJ 408.0kcal
- Fat
- 28g
- Saturates
- 8g
- Salt
- 0.9g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.8gProtein 31.4gFibre 2.9g
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- 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 cheeseon 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
