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Fresh Cheese Filled Salmon with Shredded Root Vegetables

Fresh Cheese Filled Salmon with Shredded Root Vegetables
Tender salmon fillets get a rich boost from a creamy cheese filling, while a colorful medley of shredded root veggies adds a pop of freshness to the plate. This dish is all about balance and harmony, with each bite a perfect blend of flavors and textures. It's a simple yet elegant meal that's sure to impress, with the beauty of the presentation matched only by the taste. A true delight for the senses, this recipe is perfect for anyone looking to elevate their cooking game.
Ingredients
  • 4 salmon fillets (1.32 lbs / 600g)
  • 2.2 lbs / 1 kg mixed root vegetables (500g carrots and 500g parsnips and potatoes)
  • 2 cups / 475ml water
  • 2 tsp / 1 vegetable broth cube, crushed
  • 1 tsp / 5g salt
  • 1/2 tsp / 2g black pepper
  • 10 cherry tomatoes
Instructions

1. Preheat the oven to 375°F or 190°C.

2. Peel and grate the carrots and parsnips, then place them in a bowl and set aside.

3. Peel and dice the potatoes, placing them in a separate bowl and setting them aside.

4. In a large bowl, combine the grated carrots and parsnips, diced potatoes, water, and vegetable broth cube, mixing well.

5. Season the salmon fillets with salt and pepper, then place a spoonful of the cheese mixture in the center of each fillet, folding the fish over the filling to enclose, and place the fillets on a baking sheet lined with parchment paper.

6. Spoon the shredded root vegetables around the salmon fillets and bake in the preheated oven for about 20-25 minutes, or until the salmon is cooked through and the vegetables are tender.

7. Serve immediately, garnished with cherry tomatoes.

Tools
  • oven
  • baking sheet
  • parchment paper
  • bowls
  • spoons
  • vegetable peeler
  • grater

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