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Creamy stuffed salmon with Parma ham recipe

2 ratings

Cut pockets into salmon fillets and stuff with creamy Philadelphia, 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
393 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 Philadelphia Original
1 lemon, zested then cut into wedges
4 slices Parma ham
handful basil leaves, to serve

Perfect with:

Philadelphia Original
Smooth and creamy, ideal to stir through sauces, spread on toast or whip into frosting.

Shop ingredients

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

Each serving contains

Energy
1635kj
393kcal 20%
Fat
27g 38%
Saturates
7g 35%
Sugars
6g 6%
Salt
1g 16%

of the reference intake
Carbohydrate 6.9g Protein 31.5g Fibre 2.5g

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 Philadelphia 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