Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Date Night
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil, plus more for greasing foil
  • 2 cloves garlic, crushed
  • 100 grams (4 ounces) mushrooms, sliced
  • 1/2 red bell pepper, sliced
  • 100 grams (4 ounces) Swiss chard, torn into pieces
  • 1 tablespoon chopped fresh thyme
  • Zest and juice of 1/2 lemon
  • Salt and freshly ground black pepper
  • Two 250-gram (9-ounce) fresh salmon fillets, skin off
  • 140 grams (5 ounces) sugar snaps

Directions

Preheat the oven to 200 degrees C (390 degrees F) and line a baking sheet with greased foil.

Heat the oil in a large skillet and saute the garlic for a minute. Add the mushrooms and peppers and cook until slightly soft. Add the Swiss chard, thyme and lemon zest and cook until wilted. Season with salt and pepper and leave to cool slightly.

Make a lengthwise slit in the fish fillets (keeping both ends intact) to make room for the stuffing. Stuff half of the stuffing into each fillet and place on the prepared baking sheet. Bake for 10 minutes. Add the sugar snaps and bake until the fish flakes easily when tested with a fork, for a further 2 minutes of cooking; the fish should still be pink inside.

Transfer to a serving platter and finish with a squeeze of lemon juice.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Salmon en Croute

Recipe courtesy of Laura Calder

Salmon with Coconut Sauce

Recipe courtesy of Bal Arneson

Seared Salmon and Brussels Sprout-Apple Salad with Bacon and Maple-Thyme Vinaigrette

Recipe courtesy of Bobby Flay

Stuffed Baked Salmon

Recipe courtesy of Siba Mtongana

Baked Stuffed Squid: Calamari Ripieni al Forno

Recipe courtesy of Nina Groppo

Salmon Rillettes

Recipe courtesy of Laura Calder

Horseradish Salmon

Recipe courtesy of Cooking Channel

BBQ Salmon

Broiled Salmon

Recipe courtesy of Steve Scarabosi

So Much Pretty Food Here