Salmon stuffed with spinach and tomatoes

Salmon stuffed with spinach and tomatoes

Preparation time: 10 min

Cooking time: 15 min

Portions: 1 serving


200 gr of fresh salmon filet
10 small whitened asparagus
1 medium tomato
1 small diced onion
1 clove garlic, minced
5 sun-dried tomatoes
500 gr fresh spinach or 250 gr frozen spinach
1 tsp Mustard
1 tsp breadcrumbs
Salt and pepper to taste
Olive oil (enough to coat the pan)


  1. Sauté spinach with onion and garlic. Let stand for between 5 and 10 minutes and add sun-dried tomatoes in strips. 
  2. Open the salmon until three quarters and stuff the mixture with spinach and dried tomatoes.
  3. In a skillet heat a little olive oil and color each side of the salmon 1 minute approximately, then finish by baking in the oven for 7 minutes.
  4. Cut the tomato in two, brush with mustard and cover with breadcrumbs, a little salt and pepper and cook in the oven the last 5 minutes of the cooking of the salmon.


Serve with spicy olive oil or sour cream with lemon or simply olive oil flavored with lemon or orange with white rice, mashed potatoes or duchesse potatoes.


Order online





La Mer Newsletter

illustration de poisson