Creamy Spinach Stuffed Salmon

  • QUICK FACTS
  • Preparation Time:
    - mins
  • Cook Time:
    - mins
  • Serves:
    -
  • INGREDIENTS
  • SALMON

  • 6 skinless salmon fillets
  • ROYCO® Brown Onion Soup
  • 2 tbsp olive oil
  • 3 tbsp butter
  • CREAMY SPINACH

  • 1 pkt baby spinach finely chopped
  • 1 tub cream cheese
  • 2 tbsp ROYCO® Brown Onion Soup
  • ROASTED PARMESAN POTATOES INGREDIENTS
  • 8 potatoes parboiled in salted water
  • 60ml olive oil
  • ROYCO® Brown Onion Soup
  • 6 cloves garlic
  • 3 tbsp grated Parmesan cheese
  • STRAWBERRY OR WATERMELON AND FETA CHEESE SALAD INGREDIENTS
  • 1 pkt strawberries cleaned and halved
  • 1 avocado sliced
  • 2 sweet corn grilled and off the cob
  • 1 pkt streaky bacon fried
  • Lettuce chopped
  • 2 rounds feta cheese crumbled
  • Fresh basil chopped
  • HONEY MUSTARD DRESSING

  • 60ml olive oil
  • 80ml vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic crushed
  • METHOD
  • Cut a pocket on each piece of salmon being careful not to cut through
  • Drizzle salmon with olive oil and season with ROYCO® Brown Onion Soup
  • Mix together, spinach, cream cheese and brown onion soup
  • Fill salmon pockets with 2 tbsp of the creamy spinach
  • Heat butter in a pan on medium heat and fry salmon for 3-4 minutes on each side
  • ROASTED PARMESAN POTATOES METHOD
  • Preheat oven to 200 degrees
  • Peel potatoes and cut into wedges
  • In a bowl combine potatoes, olive oil, ROYCO® Brown Onion Soup, garlic and toss to coat
  • Transfer potatoes into a roasting dish and roast for 30 minutes
  • Remove from oven and sprinkle Parmesan cheese evenly over potatoes, put back in the oven and roast for 10-15 minutes or until golden and crispy outside
  • STRAWBERRY OR WATERMELON AND FETA CHEESE SALAD METHOD
  • In a salad bowl mix all salad ingredients
  • Make the dressing by combining all the dressing ingredients and whisk
  • Pour dressing over salad and toss to combine

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