Stuffed Salmon With Roasted Potatoes And Hollandais

Name: Stuffed Salmon With Roasted Potatoes And Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups fresh breadcrumbs; 1/4 cup sliced almonds; 1/4 cup chopped oregano leaves; 2 cloves garlic, finely sliced; 4 tbsp olive oil; 1 3/4 lbs boneless skinless salmon fillet; 6 medium potatoes, peeled and cut into wedges; None None FOR THE HOLLANDAISE; 3 None egg yolks; 2 tbsp lemon juice; 10 tbsp (1 1/4 sticks) butter, melted

Servings: persons

1 1/4 cups fresh breadcrumbs
1/4 cup sliced almonds
1/4 cup chopped oregano leaves
2 cloves garlic, finely sliced
4 tbsp olive oil
1 3/4 lbs boneless skinless salmon fillet
6 medium potatoes, peeled and cut into wedges
None None FOR THE HOLLANDAISE
3 None egg yolks
2 tbsp lemon juice
10 tbsp (1 1/4 sticks) butter, melted

1
Preheat the oven to 400u00b0F. Line a baking pan with foil.
2
For the stuffing, mix breadcrumbs, almonds, oregano, garlic and 2 tbsp of the oil. Set aside.
3
Slice salmon lengthwise through center of fillet, leaving 1/2 inch of flesh joined. Unfold and press down gently. Lightly oil and season fish. Spoon stuffing along center of fillet. Roll up to enclose stuffing. Wrap tightly in plastic wrap. Refrigerate 20 mins.
4
Meanwhile, toss potatoes in 1 tbsp of the remaining oil in a baking dish. Season and spread in a single layer. Bake 30-35 mins or until tender.
5
For the hollandaise, place egg yolks and lemon juice in a heat-resistant bowl. Place over a saucepan of simmering water (do not let base of bowl touch water). Whisk 1-2 minutes, until thick. Remove from heat. Slowly, whisk in butter in a thin stream. Season to taste.
6
Remove plastic wrap from salmon. Slice salmon into 3/4-inch rounds. Heat remaining 1 tbsp oil in large skillet on high heat. Cook salmon 2 mins each side. Serve with potatoes and hollandaise.

1203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups fresh breadcrumbs, 1/4 cup sliced almonds, 1/4 cup chopped oregano leaves, 2 cloves garlic, finely sliced, and more.

Yes, Stuffed Salmon With Roasted Potatoes And Hollandaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Salmon With Roasted Potatoes And Hollandaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions