Stuffed Salmon with Roasted Fennel
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Mediterranean
Stuffed Salmon with Roasted Fennel
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This makes a total of 2 servings of Stuffed Salmon with Roasted Fennel. Each serving comes out to be 761 calories, 57.5g fats, 6.7g net carbs, and 48.6g protein.
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Ingredients
Stuffed Salmon:
- 12 ounce salmon sliced into 2 filets, thick
- 2 tablespoon olive oil
- 2 ounce spinach thawed, frozen
- ½ medium red bell pepper diced
- 1 teaspoon garlic minced, fresh
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 2 ounce feta cheese crumbled
- ¼ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
Roasted Fennel:
- 4 ounce fennel
- 2 tablespoon olive oil
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Gather and prep all of your ingredients. Pre-heat oven to 400F.
- To prep fennel, cut off any stalks or fronds, then slice in wedges.
- Season fennel with olive oil, garlic powder, and salt and pepper to taste. Place fennel on a parchment-lined baking tray (that is big enough to fit the salmon as well). Bake in the oven for 10-12 minutes while prepping the salmon.
- Using a sharp knife, slice pockets into the salmon. Brush with about 1/3 of the olive oil, then season with salt and pepper. Set aside.
- In a pan, add the remaining olive oil, spinach, garlic, Italian seasoning, and smoked paprika. Cook until garlic is fragrant and spinach is sizzling, about 2-3 minutes.
- Add in the bell pepper, feta cheese, and parmesan cheese. Mix together until cheese is melted, then remove from the heat.
- Using a spoon, scoop the spinach and feta mixture into the pockets that were sliced in the salmon.
- Remove the baking tray with fennel from the oven, then stir the fennel. Place the salmon on the tray, then return to the oven and bake until salmon is cooked through, about 12-15 minutes.
- Remove from the oven and allow to cool for a minute before serving. Enjoy!
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