Stuffed and baked salmon
30ml Olive oil 2 Cloves garlic, crushed 100g Mushrooms, sliced ½ Red pepper, sliced 100g Swiss chard or spinach 15ml Thyme, chopped Zest of ½ lemon Sea salt Black pepper 2 x 250g Salmon fillets 140g Sugar snaps Lemon wedge, juiced Micro herbs, to garnish preheat the oven to 200°c and lightly grease a baking tray with cooking spray. Heat the oil in a large non-stick frying pan and sauté the garlic for a minute. add the mushrooms and cook over high heat for four minutes. add the red pepper and cook for another two minutes.
add the swiss chard, thyme and lemon zest, and cook for three to four minutes until wilted. season and leave to cool.
Make a lengthways slit on the fish fillets to make room for the stuffing. stuff each fillet and place them on a baking sheet. lightly season and bake for 10 minutes.
add the sugar snaps and bake for two minutes until the fish flakes and the veggies are lightly cooked but still crunchy. The fish should be pink inside.
Transfer to a serving platter, finish with a squeeze of lemon juice and garnish with micro herbs. serve warm.
don’t overcook the veggies,, as once the fish is stuffed, it will cook a lot quicker.