Spinach & Fetta Stuffed Salmon
with Roast Sweet Potato & Cucumber Salad
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
Here to challenge your inner chef, our 'skill up' recipes will take you from zero to hero. The humble salmon is the ideal ingredient to explore fancy flavours and test out new techniques in the kitchen! Learn how to create a rich and creamy spinach filling to pair with moist, succulent salmon.
Ingredients
1 packet
Baby Spinach Leaves
1
Brown Onion
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Fetta Cubes
(Contains: Milk)
2
Garlic
1 sachet
Lemon Pepper Seasoning
2
Sweet Potato
1 packet
Tomato Relish
1
Red Butter Lettuce
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Roughly chop red butter lettuce. • Slice cucumber into thin half-moons. • Thinly slice brown onion (see ingredients). • Finely chop garlic. • In a small bowl, combine lemon pepper seasoning, a drizzle of olive oil and a pinch of salt.
• Place sweet potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring until tender, 4-5 minutes. Add baby spinach leaves and garlic and cook, until wilted and fragrant, 1 minute. • Transfer to a bowl. Crumble in fetta cubes and mix to combine. Season to taste.
• Place your hand flat on top of each salmon and slice horizontally, without cutting all the way through. Rub salmon with lemon pepper mixture. • Open up salmon and fill with spinach and fetta mixture. Close salmon and secure with toothpicks or cooking twine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• In a medium bowl, combine cucumber, red butter lettuce, a drizzle of olive oil and vinegar. Season to taste.
• Slice salmon. • Divide spinach and fetta stuffed salmon, roasted sweet potatoes and salad between plates. • Serve with tomato relish. Enjoy!
