Stuffed Salmon with Confit Tomatoes and Red Pesto by @louloukitchen_

≈ 50 min

4 servings

🐟

1.5 kg

Salmon

🍅

250 g

Cherry tomatoes

🍅

30 g

Sun-dried tomatoes

🍯

15 ml

Honey

🥛

190 g

Red pesto

🫙

1 tbsp

Zaatar

🫒

15 ml

Olive oil

🧄

9 g

Garlic

🥔

750 g

Potatoes

🌿

3 g

Fresh oregano

🥛

200 ml

Cream

🍋

1

Lemon

  1. Preheat

    Preheat the oven to 205°C / 400°F.

  2. Wash
    • cherry tomatoes

    Wash and halve the 250 g cherry tomatoes; finely chop the 5 to 6 sun-dried tomatoes.

  3. Peel
    • garlic
    • fresh oregano

    Peel and finely chop the 3 garlic cloves; chop the fresh oregano.

  4. Mix
    • red pesto
    • sun-dried tomatoes
    • garlic

    Mix the red pesto, sun-dried tomatoes, garlic, za'atar, honey, and oregano in a bowl.

  5. Fill
    • whole salmon
    • red pesto
    • sun-dried tomatoes

    Make deep slits along the whole salmon without cutting through the backbone; fill the slits with the pesto mixture.

  6. Slice
    • potatoes
    • whole salmon

    Slice the 5 potatoes into thin rounds; arrange them in the baking dish around the salmon.

  7. Drizzle
    • cherry tomatoes
    • olive oil
    • whole salmon

    Scatter the cherry tomatoes around the salmon; drizzle the salmon and vegetables with olive oil.

  8. Pour
    • heavy cream
    • lemon
    • potatoes

    Pour the 200 ml heavy cream around the potatoes; add the lemon cut into wedges.

  9. Bake
    • whole salmon
    • potatoes
    • cherry tomatoes

    Cover the dish loosely with aluminum foil and bake for 20 minutes at 205°C / 400°F.

  10. Bake
    • whole salmon

    Remove the foil and bake for 5 more minutes; check that the salmon flakes easily before serving.

Stuffed Salmon with Confit Tomatoes and Red Pesto by @louloukitchen_

≈ 50 min

4 servings

🐟

1.5 kg

Salmon

🍅

250 g

Cherry tomatoes

🍅

30 g

Sun-dried tomatoes

🍯

15 ml

Honey

🥛

190 g

Red pesto

🫙

1 tbsp

Zaatar

🫒

15 ml

Olive oil

🧄

9 g

Garlic

🥔

750 g

Potatoes

🌿

3 g

Fresh oregano

🥛

200 ml

Cream

🍋

1

Lemon

Preparation Steps

  1. Step 1/10

    Preheat the oven to 205°C / 400°F.

  2. Step 2/10

    Wash and halve the 250 g cherry tomatoes; finely chop the 5 to 6 sun-dried tomatoes.

    🍅cherry tomatoes
    🍅sun-dried tomatoes
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Peel and finely chop the 3 garlic cloves; chop the fresh oregano.

    🧄garlic
    🌿fresh oregano
    🔪chef's knife
    🪵cutting board

  4. Step 4/10

    Mix the red pesto, sun-dried tomatoes, garlic, za'atar, honey, and oregano in a bowl.

    🥛red pesto
    🍅sun-dried tomatoes
    🧄garlic
    🫙za'atar
    🍯honey
    🌿fresh oregano
    🥣mixing bowl
    🥄spoon

  5. Step 5/10

    Make deep slits along the whole salmon without cutting through the backbone; fill the slits with the pesto mixture.

    🐟whole salmon
    🥛red pesto
    🍅sun-dried tomatoes
    🧄garlic
    🫙za'atar
    🍯honey
    🌿fresh oregano
    🔪chef's knife
    🍳baking dish

  6. Step 6/10

    Slice the 5 potatoes into thin rounds; arrange them in the baking dish around the salmon.

    🥔potatoes
    🐟whole salmon
    🔪chef's knife
    🪵cutting board
    🍳baking dish

  7. Step 7/10

    Scatter the cherry tomatoes around the salmon; drizzle the salmon and vegetables with olive oil.

    🍅cherry tomatoes
    🫒olive oil
    🐟whole salmon
    🥔potatoes
    🍳baking dish
    🥄spoon

  8. Step 8/10

    Pour the 200 ml heavy cream around the potatoes; add the lemon cut into wedges.

    🥛heavy cream
    🍋lemon
    🥔potatoes
    🔪chef's knife
    🪵cutting board
    🍳baking dish

  9. Step 9/10

    Cover the dish loosely with aluminum foil and bake for 20 minutes at 205°C / 400°F.

    🐟whole salmon
    🥔potatoes
    🍅cherry tomatoes
    🥛heavy cream
    🍳baking dish
    🧻aluminum foil

  10. Step 10/10

    Remove the foil and bake for 5 more minutes; check that the salmon flakes easily before serving.

    🐟whole salmon
    🍳baking dish
    🧻aluminum foil

Composition

Ingredients

Types

Vegetables, Sweeteners, Condiments, Oils and Fats, Herbs and Spices, Fruits

Ingredients

Salmon, Cherry tomatoes, Sun-dried tomatoes, Honey, Red pesto, Zaatar, Olive oil, Garlic, Potatoes, Fresh oregano, Cream, Lemon

Notes

Salmon (one large fish, or trout), Sun-dried tomatoes (5 to 6 tomatoes), Red pesto (one jar), Olive oil (a drizzle), Fresh oregano (if possible)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Gluten-free

Calories

680 kcal

Macro nutrients

Protein: 47g, Carbohydrates: 42g, Fat: 37g, Fiber: 6g, Sugars: 9g

Nutritional Information

Minerals

Potassium: 1250mg, Calcium: 105mg, Iron: 3.2mg, Selenium: 64mcg

Vitamins

Vitamin D: 18mcg, Vitamin B12: 5.5mcg, Vitamin C: 32mg, Vitamin A: 180mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

25 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

baking dish, chef's knife, cutting board, mixing bowl, spoon, aluminum foil

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Holiday meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Tender, Creamy, Juicy, Roasted

Flavors

Savory, Herbal, Tangy, Sweet, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Freeze in an airtight container,Thaw in the fridge before reheating)