Delicious salmon stuffed with a mixture of goat cheese, pine nuts, spinach, and sun-dried tomatoes; served with a creamy spinach sauce. The perfect combination that you're going to love!
2 tablespoons garlic, finely chopped, for the filling
1/4 cups white onion, finely chopped, for the filling
2 cups spinach, chopped, for the filling
1/2 cups sun-dried tomatoes, finely chopped, for the filling
1/2 cups asparagus, cut and blanched, for the filling
2 cups goat cheese, crumbled, for the filling
1/4 cups pine nuts, for the filling
1 pinch salt, for the filling
1 pinch pepper, for the filling
1 kilo fresh salmon, split in half
2 tablespoons olive oil
1 pinch salt
1 pinch pepper
1 clove garlic, for the sauce
1 cup spinach, blanched, for the sauce
1 cup table cream, for the sauce
1/2 cups goat cheese, for the sauce
1 pinch salt, for the sauce
1 pinch pepper, for the sauce
Preparation
25 mins
30 mins
Low
Preheat the oven to 180° C.
In a bowl, mix all the ingredients for the filling, season to your liking, and set aside.
On a baking sheet, fill the salmon with the previous preparation, season with salt and pepper, drizzle with a few drops of olive oil, and bake for about 15 minutes or until perfectly cooked.
For the sauce, blend all the ingredients in the T-fal® InfinyForce blender using the “sauce” function.
Heat a T-fal® pot over medium heat and melt the butter, cook the sauce for 10 minutes, and season to your liking.
Serve the salmon on a bed of sauce and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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