rosemary pesto and goat cheese stuffed salmon roast_____________________________A dish to feed kings, queens, and minions alike. Thick, juicy cuts of salmon slow roasted with a rich filling and surrounded by flavorful autumn root vegetables.
Ingredients
- 2 pounds salmon (5-6 oz filets)
- 12 oz goat cheese
- 1/2 cup Rosemary Pesto (recipe below), or storebought pesto
- 1/2 cup dried cranberries
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp dried oregano
- 4 cloves garlic, minced
- 6 shallots, peeled, whole
- 4 carrots, sliced on a bias
rosemary pesto
- 2 cups spinach, packed
- 1/2 cup fresh basil
- 1/4 cup fresh rosemary
- 1/4 cup walnuts
- 1/3 cup extra virgin olive oil
- 1/3 cup grated parmesan cheese
Instructions
- Preheat oven to 275 degrees. Grease a large baking sheet with oil or butter, or line with parchment.
- To make the Rosemary Pesto, blitz all the ingredients in a food processor along with a pinch each of salt and pepper. Taste for seasoning.
- Toss the sliced carrots and shallots in 1 tablespoon of olive oil, salt, and pepper. Spread on one side of the baking sheet.
- Carefully slice pockets into the center of the salmon filets. You don't want to cut all the way through, but leave a thin barrier on the opposite side from which you made the cut. The photos show the desired result better than a descriptor here would. If you read the main blog post, I provide a more detailed instruction.
- In a small bowl, stir together the goat cheese, pesto, and cranberries until well combined. One by one, stuff the salmon filets with about 1/4 cup of the goat cheese mixture. You can pack them pretty full! Set each filet on the opposite side as the vegetables. Press any remaining filling into the salmon filets, as much as you can use. Discard any left over.
- Whisk together the brown sugar, cider vinegar, oregano, garlic, and a pinch each of salt and pepper. Rub each filet with the seasoning.
- Cover the baking sheet with foil. Bake for 25 minutes covered. Uncover and bake an additional 10 minutes. If desired, turn on the broiler and cook an additional 2-3 minutes to create a slight crisp on the salmon and veggies. Let the fish rest on the counter for 5 minutes before serving.
Notes
*To make ahead: Stow the unseasoned slices carrots and shallot in a covered container separate from the salmon. Complete salmon prep through step 6. Cover the prepared baking sheet with foil and refrigerate until ready to bake. When that time comes, toss the carrots and shallots in olive oil, salt, and pepper and lay on one side of the baking sheet. Set out at room temperature for 20 minutes prior to placing in the oven.