Stuffed Salmon with Roasted Fennel
Indulge in a culinary treat with our stuffed salmon, a recipe that seamlessly blends simplicity with elegance for a satisfying and nutritious meal. This recipe highlights the tender, flaky texture of salmon stuffed with a flavorful blend of ingredients, creating a dish that is both impressive and easy to prepare.
- 12 ounce salmon fillets with skin
- 2 tablespoon olive oil
- 2 ounce frozen spinach (thawed)
- 1/2 medium red bell pepper (diced)
- 1 teaspoon fresh garlic (minced)
- 1 teaspoon italian seasoning
- 1/2 teaspoon smoked paprika
- 2 ounce feta cheese (crumbled)
- 1/4 cup parmesan cheese (grated)
- salt and pepper (to taste)
- 4 ounce fennel
- 2 tablespoon olive oil
- 1/2 teaspoon garlic powder
- salt and pepper (to taste)
- 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!
This dish was inspired by the many versions I see in the store, but simplified and made low-carb. While I think fennel is a fantastic side dish for this, it would be totally fine to serve with roasted cauliflower, broccoli, or your favorite vegetable instead! While this dish is best eaten when fresh, you can store leftovers in an air-tight container for up to 3 days in the refrigerator.
Yields 2 servings of Stuffed Salmon with Roasted Fennel.
12 ounces salmon fillets with skin
2 tablespoons olive oil
2 ounces frozen spinach, thawed
2 ounces feta cheese, crumbled
4 ounces fennel
2 tablespoons olive oil
The Execution
1. Gather and prep all of your ingredients. Pre-heat oven to 400F.
2. To prep fennel, cut off any stalks or fronds, then slice in wedges.
3. 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.
4. 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.
5. 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.
6. Add in the bell pepper, feta cheese, and parmesan cheese. Mix together until cheese is melted, then remove from the heat.
7. Using a spoon, scoop the spinach and feta mixture into the pockets that were sliced in the salmon.
8. 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.
9. Remove from the oven and allow to cool for a minute before serving. Enjoy!
This makes a total of 2 servings of Stuffed Salmon with Roasted Fennel. Each serving comes out to be 760 calories, 57.5g fats, 6.7g net carbs, and 48.6g protein.
Stuffed Salmon with Roasted Fennel
760 calories, 57.5g fats, 6.7g net carbs, and 48.6g protein.
