Vegetable and Cheese-Stuffed Salmon
Vegetable and Cheese-Stuffed Salmon
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Vegetable and Cheese-Stuffed Salmon

20 MIN
35 MIN


Lime Sauce


  1. Preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
  2. Place a first salmon fillet on the baking sheet. Season with salt and pepper.
  3. In a bowl, combine the remaining ingredients. Season with salt and pepper. Spread over the fish. Top with the second salmon fillet. Brush with olive oil. Season with salt and pepper. Tie to give the fish the shape of a roast. Bake for 25 to 30 minutes.
  4. Cut into slices. Serve with jasmine rice with lemon wedges or Lime Sauce.

Lime Sauce

  1. In a bowl, whisk the egg yolk with the lime juice and mustard.
  2. While whisking, drizzle in the warm oil.
  3. Season with salt and pepper. Serve warm.


We created this recipe making sure that you have enough leftover salmon and rice to make other dishes. With the fish leftover (about 1 cup or 250 ml), prepare the Salmon, Shrimp and Lemon Vol-au-vent. Also, keep half of jasmine rice, without adding any butter or herbs, to serve with the sautéed Red Curry Tofu and Vegetable Stir-Fry.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.