Description
Delicious salmon filets stuffed with ricotta, mozzarella, and herbs, drizzled with lemon and olive oil.
Ingredients
Scale
- 4 salmon filets
- 1 10 oz container IL Villaggio Fresh Ricotta
- ½ cup freshly shredded mozzarella
- ¼ cup IL Villaggio Parmesan Reggiano (grated)
- 2 tablespoons fresh parsley (chopped)
- Zest of 1 lemon (divided)
- Juice of 1 lemon
- ¼ cup olive oil
- Salt & black pepper (to taste)
- Crushed red pepper flakes (to taste)
Instructions
- Preheat your oven to 375°F.
- Season the salmon filets with salt and pepper on both sides.
- Turn each filet onto its fattest side and carefully cut a slit down the middle to make a pocket for the filling.
- In a bowl, combine IL Villaggio Fresh Ricotta, mozzarella, IL Villaggio Parmesan Reggiano, fresh parsley, zest from half the lemon, salt & pepper. Mix until creamy and well combined.
- Gently spoon the ricotta mixture into each salmon pocket.
- In a small cup, combine the remaining lemon zest, lemon juice, olive oil, salt, black pepper, and crushed red pepper flakes. Whisk and pour evenly over the stuffed salmon in a baking dish.
- Place the salmon in the oven and bake at 375°F for 15 minutes.
- Increase the temperature to 400°F, move the dish to the top rack, and bake for an additional 5 minutes until the salmon is cooked through and lightly golden.
- Pair with pasta tossed in butter and sprinkled with IL Villaggio Parmesan Reggiano or your favorite Italian sides.
Notes
- This dish pairs well with a side of pasta or Italian vegetables.
- Ensure the salmon is fresh for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 filet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg