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Pan-fried salmon stuffed with chestnuts and wild mushrooms with roasted cherry tomatoes and basil oil

A home-style Pan-fried salmon stuffed with chestnuts and wild mushrooms with roasted cherry tomatoes and basil oil made with Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the filling, heat the olive oil in a frying pan and fry the salmon and mushrooms for seven minutes.

2. 2

   Season with salt and freshly ground black pepper and leave to cool slightly.

3. 3

   Add the chopped chestnuts and ricotta, transfer the mixture to a food processor and blend until smooth.

4. 4

   For the stuffed salmon, spread the chestnut mixture on top of one of the salmon halves, add the fresh basil leaves and top with the other piece of salmon.

5. 5

   Heat the oil in a frying pan and add the stuffed salmon and cook for four minutes on each side, or until cooked through.

6. 6

   Place the tomatoes onto a baking sheet, drizzle with oil and season with salt and freshly ground black pepper.

7. 7

   Place in the oven to roast for six minutes.

8. 8

   For the basil oil, mix the basil and olive oil in a clean bowl and season, to taste, with salt and freshly ground black pepper.

9. 9

   To serve, spread the basil oil onto a plate. Place the salmon on top and the roasted tomatoes alongside.