recipes
Spinach stuffed salmon pockets with a pesto crust
Serves: 2
2018-03-29
Ingredients
- 2 salmon fillets
- 1 knob butter (President)
- 1/4 leek, chopped
- 1 clove garlic, chopped
- 1/2 red pepper, sliced
- Salt and pepper
- 1 handful baby spinach leaves
- 1 tbsp grated Parmesan
- 1 heaped tbsp pesto (Camel Brand)
- 1 packet croutons (Ainsley)
- You will also need potatoes and salad for serving
Method
Start this recipe by making a slit horizontally in both salmon fillets. Heat the butter in a pan with a drop of olive oil and sauté the leek and garlic for 3 minutes. Add in the pepper slices and season with salt and pepper and cook for 2 minutes. Splash in the white wine, add in the spinach and parmesan and cook for 1 minute. Use this mixture the stuff the salmon fillets. Place onto a baking tray and cover the salmon with the pesto. Crush the croutons in a processor, drizzle over a little oil and spoon over the pesto to stick to the salmon. Bake in the oven at 200`c for 10-12 minutes of to your liking. Serve with salad of potatoes.
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