Herb & Goat Cheese Stuffed Roast Salmon with Honey Drizzle
King salmon portions stuffed with Herbs De Olympic goat cheese, crusted in the blend and roasted, then finished with a warm lavender-lemon honey. The lavender in the blend and the honey play off each other. Serves 4–6.
Ingredients
Salmon
1 king salmon side (2–2½ lb), pin bones removed
2 T olive oil
1 T Herbs De Olympic
1 lemon, thinly sliced
Goat Cheese Filling
6 oz soft goat cheese, room temperature
2 oz cream cheese, room temperature
1½ tsp Herbs De Olympic
1 clove garlic, grated
1 shallot
Zest of 1 lemon
1 cup baby spinach, chopped
Black pepper
Honey Drizzle
¼ cup honey
1 T butter
Juice of ½ lemon, plus zest
¼ tsp Herbs De Olympic
Pinch of chili flake (optional)
Instructions
- Heat the oven to 400°F and line a sheet pan with parchment.
- Mix the goat cheese, cream cheese, Herbs De Olympic, garlic, lemon zest, spinach and pepper.
- Lay the salmon skin-side down. Cut a deep pocket lengthwise through the thickest part, without cutting through the skin or ends.
- Fill the pocket with the goat cheese mixture and press it closed.
- Brush the top with olive oil, sprinkle evenly with Herbs De Olympic and lay lemon slices alongside.
- Roast 15–20 minutes, until the thickest part reaches 125–130°F for medium.
- Meanwhile, warm the honey, butter, lemon juice, Herbs De Olympic and chili flake in a small pan until melted and fragrant.
- Rest the salmon 5 minutes, then drizzle with the warm honey.
Plating
Watch the salt: the blend carries smoked salt, so don't salt the fish separately.
Pairing: serve with Herbs De Olympic Roasted Potatoes, which roast in the same oven. Finish on a board with roasted lemons, extra honey on the side and fresh thyme.
Get the blend: Herbs De Olympic in the Shop