Start this recipe by cutting the salmon fillet in half horizontally. Mix together the chopped sundried tomates, walnuts, lemon zest and mascarpone cheese. Spread over the bottom piece of salmon and lay the fresh spinach leaves on top. Place over the top piece of salmon and press down firmly. To make the crust, place all the ingredients into a food processor and blitz together. The mixture should be able to stick together. Next, press the crumb mixture over the stuffed salmon, transfer onto a lined baking sheet and bake in the oven at 200°c.

Serves 4

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