The boys are massive lovers of fish – which is pretty good because most children aren’t so crazy about fish. One of their favourite types of fish is salmon. So I thought that I would jazz up our salmon fillets with a some traditional Christmas flavours to make this baked stuffed salmon perfect for your ‘Christmas in July’ menu. 

We like to do this in individual portions, but cooking this as a whole salmon sure would look fancy for your Christmas in July feast. This recipe calls for works well with four-six salmon fillets and feeds our family of two adults and three children {aged 4yrs, 2yrs and 8 months}.

Our boys like their salmon served with mashed potatoes and steamed veggies…but if you want to create a Christmas in July feast then come back for more delicious side recipes later in the week/month. Or check out my ‘stuffing cups’ recipe.

BAKED STUFFED SALMON

100g dill
100g parsley
50g baby rocket
1 garlic clove
20g slivered almonds
1 lemon
salmon fillets, skin on (the fishmongers at Seafresh make sure its delivered in perfect condition)
olive oil
salt and pepper

Preheat the oven to 200C. Finely chop the garlic. Toast the almonds in a small frypan over medium heat for 2-3 mins until toasted. Zest the lemon. Pick the dill and parsley sprigs {discard stems} and finely chop. Coarsely chop the rocket and finely chop the almonds.

Combine the garlic, almonds, dill, lemon zest, finely chopped rocket, 2 tsp oil and salt and pepper in a bowl.

Lay the salmon on a lined oven tray, skin-side down and season with salt and pepper. Spoon over the rocket mixture on one fillet, then top with the other fillet, skin-side up.

Truss the salmon with kitchen string to hold it in place. Drizzle with 2 tsp oil on both sides to coat, then season with salt and pepper. Bake the salmon for 10-12 mins until just cooked through. Cooking time will depend on the thickness of the fish fillets.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.