Cold Salmon Fillet Stuffed with Shrimp and Vegetables
Cold Salmon Fillet Stuffed with Shrimp and Vegetables
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Cold Salmon Fillet Stuffed with Shrimp and Vegetables

20 MIN
40 MIN
8 H



Salmon Filet



  1. In a bowl, combine all the ingredients. Refrigerate to serve cold. 

Salmon Filet

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In a skillet, melt half the butter. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Drain. Set aside.
  3. With a sharp knife, butterfly the salmon fillet. To do this, slice it in half horizontally without separating it completely, then open it like a book. Put the fillet flat open on a parchment paper. Place the sole fillet right in the centre.
  4. In a bowl, combine the remaining butter and lemon juice. Brush the sole fillet with this mixture. Season with salt and pepper. Cover with the spinach and shrimp. Arrange the asparagus in the centre of the fish.
  5. Close by wrapping the salmon with the parchment paper. Wrap with aluminum foil and place in an ovenproof dish.
  6. Bake for about 40 minutes or until the meat thermometer reads 58 °C (135 °F).
  7. Let cool, then refrigerate overnight. Remove the paper. Slice and serve cold with the sauce.


  1. Cannot give better review as instructions are insufficient

  2. This sounds wonderful. Anxious to make it. Would really loved to have seen extra photos or extra directions. Was the fillet butterflied from front to back or side to side? I'm guessing from the pic that the entire piece was pulled up by the parchment from the sides to give it the rounded shape in the pic. Would you consider allowing space for our own pics when we rate these recipes? - Especially some of the recipes for which you have not provided pics at all.

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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.