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Salmon stuffed with spinach with dill sauce by Aldo Zilli

Ingredients

This is an easy recipe that looks fantastic on the plate, so if you want to impress your friends, give this a try.

  • 4 x 185g (approx) RSPCA Assured salmon fillets
  • 200g fresh spinach, sautéed and finely chopped
  • 1 garlic clove, finely chopped
  • 500ml full fat RSPCA Assured milk
  • 1 tsp Fairtrade soy sauce
  • 25g fresh dill, chopped
  • Lightly steamed mangetout, to serve

Alternative fish:

  • Trout, halibut, turbot
Method
  • Preheat the oven to 180°C /fan 160°C/ Gas 4.
  • Using a sharp knife, cut a small pocket in the middle of each salmon fillet. In a bowl, mix the spinach & garlic, & stuff into each fillet.
  • Place a large piece of aluminum foil in a roasting pan so the edges come up the sides of the pan. Place all the fillets in the centre of the foil, leaving 1cm between each one.
  • In a jug, stir together milk, soy sauce & dill. Pour over salmon fillets. Fold over edges of the foil to enclose the fish & pinch together at top to form a parcel. Cook in the oven for 10-12 minutes. Be careful not to overcook the salmon; it should be pink on the inside.
  • Serve the salmon hot, on a bed of mangetout if desired, with a little of the sauce on top.

Recipe:  The Freedom Food Celebrity Recipe Collection

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