Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon/15 ml olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon/15 ml olive oil
  • 2 cloves garlic, minced
  • 1/4 cup/25g finely chopped red onion
  • 1/2 cup/100g cooked quinoa or breadcrumbs (panko or fresh)
  • 1/4 cup/30g chopped fresh parsley
  • 2 tablespoons/15g chopped fresh dill
  • 2 tablespoons/15g grated Parmesan cheese (optional)
  • 1 tablespoon/15ml lemon juice
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons/56g unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons/30ml lemon juice
  • 1 tablespoon/15g chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat the salmon fillets dry. Create a pocket in each fillet by slicing horizontally, being careful not to cut all the way through. Season the salmon inside and out with salt and pepper.
  2. Heat olive oil in a skillet over medium heat. Sauté garlic and red onion until softened, about 3-4 minutes.
  3. Add quinoa or breadcrumbs, parsley, dill, Parmesan (if using), lemon juice, salt, and pepper. Stir to combine. Remove from heat.
  4. Carefully fill each salmon pocket with the stuffing mixture. Do not overstuff.
  5. Preheat oven to 400°F (200°C). Place stuffed salmon fillets on a baking sheet lined with parchment paper (if using). Drizzle with olive oil. Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork and internal temperature reached 145°F (63°C).
  6. While the salmon is baking, melt butter in a small saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
  7. Stir in lemon juice, parsley, salt, pepper, and red pepper flakes (if using). Remove from heat.
  8. Drizzle the lemon butter sauce over the baked stuffed salmon fillets. Serve immediately.