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Salmon Stuffed With Ricotta, Feta, Herbs, and Pistachios

Prep Time
20 mins
Total Time
30 mins
Serves
4-6

Ingredients

250 mL
ricotta cheese
1 cup
250 mL
feta cheese,
1 cup
60 mL
fresh dill,
¼ cup
60 mL
fresh parsley,
¼ cup
zest of 1 lemon
2
skinless salmon filets
15 mL
Dijon mustard
1 tbsp.
125 mL
roasted pistachios,
½ cup
15 mL
olive oil
1 tbsp.
½
lemon,

Directions

Step 1
In a bowl, mix the ricotta and feta cheeses, herbs, and lemon zest. Season with salt and pepper.
Step 2
Preheat the oven to 200 °C (400 °F).
Step 3
Place the first salmon filet on a baking tray lined with parchment paper. Baste with Dijon mustard and season with salt and pepper.
Step 4
Evenly spread the filling on the flesh, then add the pistachios. Cover with the second salmon filet. Baste with olive oil, add the lemon slices, and then season with salt and pepper.
Step 5
Bake until the salmon reaches an internal temperature of 63 °C (145 °F), i.e. around 25–30 minutes, depending on the thickness of the fish.