Stuffed Salmon Traybake with Vegetables
Ingredients
- 4-6 salmon fillets
- 250g baby spinach leaves
- 1 red onion
- 100ml double cream
- 2-3 cloves garlic
- 1 tablespoon olive oil
- 1 lemon
Vegetables
- sweet potato
- Jerusalem artichokes
- sprouts
- 1 garlic bulb
- handful of rosemary
- olive oil (for roasting)
- salt and pepper to taste
Preparation
Preheat the oven to 180°C
Wash and cut the vegetables into approximately 3cm chunks, drizzle with olive oil, add a halved garlic bulb, a handful of rosemary, salt, and pepper to taste, and place them in the oven first.
Slice and fry the onion until translucent in a little olive oil.
Add the chopped garlic and stir for a minute on low heat.
Add the spinach and allow it to wilt, then add the double cream and stir; set the mixture aside to cool.
Slice a deep hole into each salmon fillet and stuff with the spinach mixture.
Place the stuffed fillets in a roasting tray, pour in any excess cream or liquid, and place lemon slices over them.
Cover with foil and roast for about 15 minutes at 180°C.
Serve the stuffed salmon with the roasted vegetables
