Succulent stuffed salmon

Impressive salmon stuffed with orange, lemon and beetroot, ideal for Christmas feasting.

Serves: 2

Preparation time:  10 minutes

Cooking time:  25 minutes

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You will need

  • 2 salmon fillets
  • 1 orange, thinly sliced
  • 1 lemon, thinly sliced
  • Cooked beetroot in natural juices, thinly sliced
  • Bay leaves
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Recipe Information

Step by step guide to making Succulent stuffed salmon

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. 
  2. Take one of the salmon fillets and lay it on a baking sheet. Layer with slices of the orange, lemon and cooked beetroot, then top with the other piece of salmon.
  3. Using string, tie the two pieces together, tucking a few extra slices of lemon and a couple of bay leaves under the string on the top.
  4. Season with freshly ground black pepper and bake in the preheated oven for 20-25 minutes.
  5. When cooked, remove the string and slice into portions. Serve drizzled with the citrus juices from the pan.

Cook's tip: This substantial salmon dish would make a great alternative to a traditional turkey on Christmas day, if you fancied a change!

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Nutritional information for Succulent stuffed salmon

Nutritional information for Succulent stuffed salmon

Nutrition type per serving
Calories 316 kcal
Total Fat 17.6g
Saturated Fat 2.5g
Salt 0.3g
Sugar 5.2g

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