Creamy Spinach Stuffed Salmon

SALMON

   
• 6 skinless salmon fillets
   
• Royco® Brown Onion Soup
   
• 2 tbsp olive oil
   
• 3 tbsp butter
   

CREAMY SPINACH

   
• 1 pkt baby spinach finely chopped
   
• 1 tub cream cheese
   
• 2 tbsp Royco® Brown Onion Soup

Roasted Parmesan Potatoes Ingredients

   
• 8 potatoes parboiled in salted water
   
• 60ml olive oil
   
• Royco® Brown Onion Soup
   
• 6 cloves garlic
   
• 3 tbsp grated Parmesan cheese

Strawberry or Watermelon and Feta Cheese Salad Ingredients

   
• 1 pkt strawberries cleaned and halved
   
• 1 avocado sliced
   
• 2 sweet corn grilled and off the cob
   
• 1 pkt streaky bacon fried
   
• Lettuce chopped
   
• 2 rounds feta cheese crumbled
   
• Fresh basil chopped
   

HONEY MUSTARD DRESSING

   
• 60ml olive oil
   
• 80ml vinegar
   
• 1 tbsp honey
   
• 1 tsp Dijon mustard
   
• 1 clove garlic crushed

   
• Cut a pocket on each piece of salmon being careful not to cut through
   
• Drizzle salmon with olive oil and season with Royco® Brown Onion Soup
   
• Mix together, spinach, cream cheese and brown onion soup
   
• Fill salmon pockets with 2 tbsp of the creamy spinach
   
• Heat butter in a pan on medium heat and fry salmon for 3-4 minutes on each side

ROASTED PARMESAN POTATOES METHOD

   
• Preheat oven to 200 degrees
   
• Peel potatoes and cut into wedges
   
• In a bowl combine potatoes, olive oil, Royco® Brown Onion Soup, garlic and toss to coat
   
• Transfer potatoes into a roasting dish and roast for 30 minutes
   
• Remove from oven and sprinkle Parmesan cheese evenly over potatoes, put back in the oven and roast for 10-15 minutes or until golden and crispy outside

STRAWBERRY OR WATERMELON AND FETA CHEESE SALAD METHOD

   
• In a salad bowl mix all salad ingredients
   
• Make the dressing by combining all the dressing ingredients and whisk
   
• Pour dressing over salad and toss to combine