Garlicky Leek and Spinach Stuffed Salmon by @dennistheprescott

49 min

4 servings

🧈

3 tbsp

Butter

🥬

2

Leeks

🧄

4

Garlic cloves

🌿

2 tbsp

Tarragon

🥬

1.7 l

Baby spinach

🥣

180 ml

Greek yogurt

🍋

2 tbsp

Lemon juice

🌼

1 tbsp

Wholegrain mustard

🌼

1 tbsp

Dijon mustard

🥢

2 tsp

Soy sauce

🌿

60 ml

Fresh dill leaves

🐟

1

Salmon

🫒

Olive oil

🧂

Sea salt

⚫

Cracked black pepper

🥔

Potatoes

🫛

Green beans

🍋

Lemon wedges

  1. Preheat

    Preheat the oven to 450°F and line a baking sheet with parchment paper.

  2. Melt
    • Butter
    • Leeks
    • Sea salt

    Melt the butter in a skillet over medium heat, add the leeks, season with a pinch of sea salt, then cook for 5–6 minutes.

  3. Add
    • Tarragon
    • Garlic cloves

    Add the tarragon and 2 garlic cloves, cook for 30 seconds, then add the baby spinach and let it wilt.

  4. Whisk
    • Greek yogurt
    • Wholegrain mustard
    • Garlic cloves

    In a bowl, whisk together the Greek yogurt, wholegrain mustard, Dijon mustard, remaining garlic, lemon juice, and soy sauce.

  5. Season
    • Salmon
    • Sea salt
    • Greek yogurt

    Season the salmon all over with sea salt and cracked black pepper, then spoon a layer of yogurt sauce over one side of the fish, reserving the remaining sauce.

  6. Add
    • Salmon
    • Fresh dill leaves
    • Leeks

    Add the leek mixture and fresh dill leaves, then roll the salmon tightly like a jelly roll and tie with kitchen twine.

  7. Drizzle
    • Salmon
    • Olive oil

    Drizzle the salmon with olive oil, then transfer it to the preheated oven and cook for 18 minutes.

  8. Slice
    • Salmon

    Let the salmon rest for 5 minutes, then slice it into rounds.

  9. Serve
    • Potatoes
    • Green beans
    • Fresh dill leaves

    Serve with potatoes, green beans, reserved yogurt sauce, extra fresh dill, and lemon wedges.

Garlicky Leek and Spinach Stuffed Salmon by @dennistheprescott

49 min

4 servings

🧈

3 tbsp

Butter

🥬

2

Leeks

🧄

4

Garlic cloves

🌿

2 tbsp

Tarragon

🥬

1.7 l

Baby spinach

🥣

180 ml

Greek yogurt

🍋

2 tbsp

Lemon juice

🌼

1 tbsp

Wholegrain mustard

🌼

1 tbsp

Dijon mustard

🥢

2 tsp

Soy sauce

🌿

60 ml

Fresh dill leaves

🐟

1

Salmon

🫒

Olive oil

🧂

Sea salt

⚫

Cracked black pepper

🥔

Potatoes

🫛

Green beans

🍋

Lemon wedges

Preparation Steps

  1. Step 1/9

    Preheat the oven to 450°F and line a baking sheet with parchment paper.

    🍳Baking sheet
    📜Parchment paper

  2. Step 2/9

    Melt the butter in a skillet over medium heat, add the leeks, season with a pinch of sea salt, then cook for 5–6 minutes.

    🧈Butter
    🥬Leeks
    🧂Sea salt
    🍳Skillet

  3. Step 3/9

    Add the tarragon and 2 garlic cloves, cook for 30 seconds, then add the baby spinach and let it wilt.

    🌿Tarragon
    🧄Garlic cloves
    🥬Baby spinach
    🍳Skillet

  4. Step 4/9

    In a bowl, whisk together the Greek yogurt, wholegrain mustard, Dijon mustard, remaining garlic, lemon juice, and soy sauce.

    🥣Greek yogurt
    🌼Wholegrain mustard
    🌼Dijon mustard
    🧄Garlic cloves
    🍋Lemon juice
    🥢Soy sauce
    🥣Bowl
    🥄Whisk

  5. Step 5/9

    Season the salmon all over with sea salt and cracked black pepper, then spoon a layer of yogurt sauce over one side of the fish, reserving the remaining sauce.

    🐟Salmon
    🧂Sea salt
    ⚫Cracked black pepper
    🥣Greek yogurt

  6. Step 6/9

    Add the leek mixture and fresh dill leaves, then roll the salmon tightly like a jelly roll and tie with kitchen twine.

    🐟Salmon
    🌿Fresh dill leaves
    🍺Kitchen twine

  7. Step 7/9

    Drizzle the salmon with olive oil, then transfer it to the preheated oven and cook for 18 minutes.

    🐟Salmon
    🫒Olive oil
    🍳Baking sheet

  8. Step 8/9

    Let the salmon rest for 5 minutes, then slice it into rounds.

    🐟Salmon
    🔪Knife

  9. Step 9/9

    Serve with potatoes, green beans, reserved yogurt sauce, extra fresh dill, and lemon wedges.

    🥔Potatoes
    🫛Green beans
    🌿Fresh dill leaves
    🍋Lemon wedges

Composition

Ingredients

Types

Dairy, Vegetables, Herbs, Fruit, Condiments, Fish, Oils, Spices

Ingredients

Butter, Leeks, Garlic cloves, Tarragon, Baby spinach, Greek yogurt, Lemon juice, Wholegrain mustard, Dijon mustard, Soy sauce, Fresh dill leaves, Salmon, Olive oil, Sea salt, Cracked black pepper, Potatoes, Green beans, Lemon wedges

Notes

Leeks (medium, cleaned and thinly sliced), Garlic cloves (minced and divided), Tarragon (chopped), Fresh dill leaves (plus extra to serve), Salmon (side of Bluehouse Salmon, skin removed and butterflied open), Sea salt (including a pinch for the leeks), Potatoes (to serve), Green beans (to serve)

Allergens

Milk, Mustard, Gluten, Soy, Fish

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, High-Protein, Low-Carb, Sugar-Free

Calories

390 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 7g, Fat: 25g, Fiber: 1.5g, Sugars: 2g

Nutritional Information

Minerals

Potassium: 650mg, Sodium: 430mg, Calcium: 90mg, Iron: 1.8mg, Magnesium: 55mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 12mg, Vitamin D: 8mcg, Vitamin B12: 4.5mcg, Vitamin K: 110mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

24 minutes

Overall

49 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

Skillet, Baking sheet, Parchment paper, Bowl, Whisk, Kitchen twine, Knife

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Christmas, Holiday gathering, Dinner party

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Tender, Creamy, Flaky

Flavors

Garlicky, Herbaceous, Tangy, Savory, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated leftovers : 2 days (store in an airtight container,consume promptly due to fish content), frozen : 1 month (wrap tightly to prevent freezer burn,best eaten fresh as texture may change after freezing)