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Stuffed Salmon with Roasted Fennel

A Culinary Delight

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.

The salmon is generously filled with a delicious stuffing that complements its rich taste, while the roasted fennel provides a subtly sweet and aromatic side that perfectly complements the meal.

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The Preparation

Stuffed Salmon:

• 12 ounce thick salmon, sliced into 2 filets
• 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

Roasted Fennel:

• 4 ounce fennel
• 2 tablespoon olive oil
• 1/2 teaspoon garlic powder
• salt and pepper, to taste

The Execution

Follow these steps to prepare this delicious dish:

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!

Conclusion

This stuffed salmon with roasted fennel recipe is a perfect blend of flavors and textures, making it a great addition to any meal. The simplicity of the recipe makes it easy to prepare, and the result is a dish that is sure to impress.

FAQs

Q: Can I use fresh fennel instead of frozen?
A: Yes, you can use fresh fennel instead of frozen. Just be sure to slice it thinly and cook it for a shorter amount of time to prevent it from becoming too soft.

Q: Can I substitute the feta cheese with another type of cheese?
A: Yes, you can substitute the feta cheese with another type of cheese, such as goat cheese or ricotta cheese. Just be sure to adjust the amount of cheese according to your taste preferences.

Q: Can I cook the salmon for a longer amount of time?
A: Yes, you can cook the salmon for a longer amount of time if you prefer it more well done. Just be sure to check the internal temperature of the salmon to ensure it reaches a safe temperature of 145F.

Q: Can I serve this dish with other sides?
A: Yes, you can serve this dish with other sides, such as roasted vegetables, quinoa, or a green salad. The roasted fennel pairs well with a variety of sides, so feel free to get creative!