Salmon with Herbed Provencal Chèvre Wrapped in Zucchini
David Scott Allen · Fish & Seafood · Main Course · TasteDavid’s variation on this recipe was inspired from a Provençal cookbook after a similar attempt decades before with potato, and as usual David does not disappoint with his own unique twist. Even the most novice of cooks should not shy away from this delicious and easy to prepare salmon feast. To follow the path through the years that led David to this Salmon with Herbed Provencal Chèvre recipe you can read more on Cocoa and Lavender…

Salmon with Herbed Chèvre Wrapped in Zucchini
Moist and buttery baked salmon wrapped in zucchini and stuffed with chèvre gently floating in a spicy tomato sauce topped with olives.
Ingredients
- 4 skinless salmon fillets about 4-5 ounces each
- 4 oz chèvre chilled
- herbes de Provence
- zest of 1 lemon finely grated
- 2 medium zucchini (courgette) washed
- lemon myrtle-infused macadamia nut oil (or olive oil)
- salt
- 8-10 Australian pepperberries crushed (or black peppercorns)
- 1 tbsp extra virgin olive oil
- 1 shallot(s) coarsely chopped
- 1/4 tsp Chili flakes dried, to taste
- 3 cups strained or crushed tomatoes
- 2 tbsp unsalted butter chilled
- 10 kalamata olives chopped or sliced
Instructions
- Wash the salmon well, and make sure all the pin bones have been pulled.
- Using a very sharp knife, slice a pocket in the side of the salmon fillets, as shown.
- Slice the chèvre into 4 equal pieces.
- Coat both sides of each cheese slice liberally with herbes de Provence, then mold the cheese to fit the slits in the salmon.
- Before placing cheese in the salmon, sprinkle each piece of cheese with a quarter of the lemon zest.
- Stuff the cheese into the slits, and set aside.
- Using a mandoline or vegetable peeler (I used the latter), make 28-32 thin ribbons of zucchini from the two zucchini; reserve any leftover zucchini pieces for another use.
- Place 7-8 slices on a cutting board, overlapping them as shown in the photos.
- Place a stuffed salmon fillet, skinned side up, in the center of the zucchini.
- Starting at one end, fold the left end up and over, trimming if necessary, then the right side.
- Press gently; the moisture of the zucchini will act as an adhesive.
- Repeat with all the zucchini slices, then turn over and place on a lined baking sheet.
- Brush the zucchini with the lemon myrtle-infused macadamia nut oil (or olive), and season with salt and crushed pepperberries (or black pepper).
- After all the fillets have been wrapped and seasoned, cover the baking sheet with foil, being careful not to let it touch the zucchini on top.
- Set aside in the refrigerator while you make the sauce. (Both can be done several hours ahead of time and kept chilled.)
- Heat the olive oil in a saucepan, and sauté the shallot until clear.
- Add the chile flakes and cook for 30 seconds more.
- Add the tomatoes and cook for 5-7 minutes until slightly darker and thicker.
- Season sauce with salt, then strain into a clean saucepan; stir in the butter and set aside. (If you prefer a more rustic sauce, don't bother straining it.)
- Preheat oven to 400°F.
- Bring fish to room temperature while the oven heats.
- Place the tray of covered fish in the oven and roast for about 15-18 minutes, depending on the thickness of the salmon.
- Reheat the sauce and divide among 4 plates, tilting and gently swirling to make a circle.
- Place salmon on the tomato sauce, garnish with olives, and serve.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Recipe for Chicken and TrufflesNext Post
Homage to Truffle Hunting Pigs in FranceRelated Provence Articles
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been in the restaurant business since …
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris (in my humble opinion). It …
No Comment