for 4 portions
2 skinless salmon fillets, centre cut boneless, skinless
6 oz. ricotta cheese (170 g)
2 tablespoons of pesto
⅓ cup parmesan cheese (35 g)
⅓ cup bread crumbs (35 g)
1 teaspoon of salt
½ teaspoon pepper
Preheat the oven to 400ºF/200ºC.
In a medium bowl, combine ricotta cheese, pesto, salt, pepper, Parmesan cheese, bread crumbs and egg.
Butterfly fillet the 2 pieces of salmon from the center.
Stuff the salmon with the mixture, pushing the edges of the stuffing in as far as possible.
Spray a medium-sized baking tray with spray and place the stuffed salmon on it.
Bake for 12-15 minutes or until the stuffing begins to brown.