@miirul10: Tapi harga dia murah .tekan bga kuning guys #fyp

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Monday 02 November 2026 12:29:21 GMT
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You’re going to want to save this creamy stuffed salmon for your next weeknight meal 🐟 Recipe: 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper (or olive oil if it’s really non-stick). 2. In a bowl, mix 1/3 cup finely minced onion, 2 tbsp chopped fresh dill, 1/2 cup shredded gouda or fontina, 1 tsp lemon zest, 2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, and 2 oz softened cream cheese until creamy. 3. Cut a pocket into the side of each of 4 salmon fillets (approximately 6 oz each, we did two this time), being careful not to cut all the way through. 4. Season salmon with salt, pepper, and 1 tbsp lemon juice. 5. Divide the cream cheese mixture evenly between the fillets, stuffing each pocket. 6. Drizzle with 1 tbsp olive oil. 7. Bake for 8–12 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 145°F. 8. Garnish with fresh dill and lemon wedges before serving. Ingredients: - 4 salmon fillets (approximately 6 oz each) - ⅓ cup onion, finely minced - 2 tbsp fresh dill, chopped - ½ cup shredded gouda or fontina - 2 oz cream cheese, softened - 1 tsp lemon zest - 2 tsp lemon juice (for filling) - 1 tbsp lemon juice (for salmon) - ¼ tsp salt - ¼ tsp black pepper - Salt and pepper to taste - 1 tbsp olive oil - Fresh dill and lemon wedges, for garnish Serve alongside a spinach salad with feta and candied nuts for the perfect meal! Follow for more easy recipes you’ll actually make again 🫶 #salmon #highprotein #EasyRecipes #easydinner #homemademeals
You’re going to want to save this creamy stuffed salmon for your next weeknight meal 🐟 Recipe: 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper (or olive oil if it’s really non-stick). 2. In a bowl, mix 1/3 cup finely minced onion, 2 tbsp chopped fresh dill, 1/2 cup shredded gouda or fontina, 1 tsp lemon zest, 2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, and 2 oz softened cream cheese until creamy. 3. Cut a pocket into the side of each of 4 salmon fillets (approximately 6 oz each, we did two this time), being careful not to cut all the way through. 4. Season salmon with salt, pepper, and 1 tbsp lemon juice. 5. Divide the cream cheese mixture evenly between the fillets, stuffing each pocket. 6. Drizzle with 1 tbsp olive oil. 7. Bake for 8–12 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 145°F. 8. Garnish with fresh dill and lemon wedges before serving. Ingredients: - 4 salmon fillets (approximately 6 oz each) - ⅓ cup onion, finely minced - 2 tbsp fresh dill, chopped - ½ cup shredded gouda or fontina - 2 oz cream cheese, softened - 1 tsp lemon zest - 2 tsp lemon juice (for filling) - 1 tbsp lemon juice (for salmon) - ¼ tsp salt - ¼ tsp black pepper - Salt and pepper to taste - 1 tbsp olive oil - Fresh dill and lemon wedges, for garnish Serve alongside a spinach salad with feta and candied nuts for the perfect meal! Follow for more easy recipes you’ll actually make again 🫶 #salmon #highprotein #EasyRecipes #easydinner #homemademeals

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