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Citrus and stuffing salmon recipe

2 ratings

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

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

For the dressing

3 clementines, juiced
1 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
10g fresh flat-leaf parsley, finely chopped

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2075kj
497kcal 25%
Fat
28g 40%
Saturates
4g 20%
Sugars
8g 9%
Salt
1.2g 20%

of the reference intake
Carbohydrate 27.9g Protein 31.2g Fibre 4.3g

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.

See more Alternative Christmas mains