Siba's tip...

Take care not to overcook the veggies, especially the red pepper and Swiss chard (or spinach). Because the fish is stuffed, it will also cook a lot quicker, so keep an eye on it.

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Stuffed + Baked Salmon

Prep time

15 min

Cook time

20 min




  • 30 ml olive oil
  • 2 cloves garlic, crushed
  • 100 g mushrooms, sliced
  • ½ red pepper, sliced
  • 100 g Swiss chard or spinach
  • 15 ml chopped fresh thyme
  • zest of ½ lemon
  • sea salt and freshly ground black pepper
  • 2 x 250 g fresh salmon fillets, skin off
  • 140 g sugar snap peas
  • juice of ½ lemon
  • micro herbs, to garnish


  1. Preheat the oven to 200°C and lightly grease a baking tray with cooking spray.
  2. Heat the oil in a large non-stick frying pan and sauté the garlic for a minute. Add the mushrooms and cook over high heat for 4 minutes until slightly soft.
  3. Add the red pepper and cook for another 2 minutes.
  4. Next add the Swiss chard or spinach, thyme and lemon zest and cook for 3 minutes until wilted. Season and leave the stuffing to cool.
  5. Make a slit lengthways along each fish fillets to make room for the stuffing. Stuff each fillet and place them on a baking tray. Lightly season and bake for 10 minutes.
  6. Add the sugar snaps and bake for a further 2 minutes until the fish flakes when tested with a fork and the veggies are lightly cooked but still crunchy. The fish should not be overcooked.
  7. Transfer to a serving platter, finish with a squeeze of lemon juice and garnish with micro herbs. Serve while still warm.

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