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Creamy stuffed salmon with Parma ham recipe

Creamy stuffed salmon with Parma ham recipe

3 ratings

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

Each serving contains

  • Energy

    1700kj
    408kcal     20%

  • Fat

    28g 41%

  • Saturates

    8g 42%

  • Sugars

    5g 6%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 6.8g Protein 31.4g Fibre 2.9g

Method

  1. 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.
  2. 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 cheese on one side of each salmon fillet.
  3. Sprinkle over the lemon zest and fold the salmon back up. Wrap each fillet in a slice of Parma ham.
  4. 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

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