I came across this recipe a while ago and it’s now become my go-to recipe for when we have friends or family round. The salmon fillets look so pretty on a plate, and they go great with most sides.
All you need is:
- 1 packet of Philadelphia (or supermarket cream cheese)
- 1 handful of grated parmesan
- 1 garlic clove, crushed
- 2 tablespoons of chives
- 6 salmon fillets
- 1 lemon, juice and zest
- 1 small bunch of parsley, finely chopped
- 1 jar of roasted red peppers
Preheat the oven to 200C.
Add the cream cheese to a bowl together with the grated parmesan, garlic, chives and salt and pepper and stir.
Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet.
Mix the lemon zest and parsley together and sprinkle over each fillet, then arrange them on a baking tray or in a baking dish.
Slice the jarred peppers into very thin slices and arrange them on top of the fillets – you won’t need the whole jar for this!
Drizzle over some olive oil, then roast in the oven for 15 – 18 minutes, or until the salmon is cooked through.
Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves.