Creamy Spinach Stuffed Salmon
Drizzled salmon with olive oil and seasoned with Brown Onion Soup - A meal that ignites texture and flavour for the family to enjoy | ROYCO®
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
