Stuffed salmon with tomato-olive tapenade

Name: Stuffed salmon with tomato-olive tapenade
Total time: 45 min
Yield: 2 servings
Ingredients: 2 servings brie; 2 servings dill; 6 cloves garlic; 2 servings olive oil; 135 ml olives; 1 onion; 2 salmon cutlet; 2 servings salt and pepper; 30 g spinach; 2 large tomatoes

Stuffed Salmon With Tomato-Olive Tapenade is a gluten-free, primal, pescatarian, and ketogenic recipe that can be made in approximately 45 minutes. This dish covers 44% of your daily requirements of vitamins and minerals. It is best suited for a special dinner occasion or a holiday meal.

Ingredients

brie

2 servings

dill

2 servings

garlic

6 cloves

olive oil

2 servings

olives

135 ml

onion

salmon cutlet

salt and pepper

2 servings

spinach

30 g

tomatoes

2 large

Method

Preheat oven to 350F.Pound salmon fillets and rub with olive oil and dill.In bowl, combine chopped spinach, onions, and garlic. Season with salt.
Spread spinach mixture on salmon fillet. Slice brie and add on top. Carefully roll salmon and tie with string.
Bake for about 15-18 minutes.Chop olives in food processor.
Add chopped tomatoes and blend.
Spread on top of salmon.

Nutrition:

634 kcal

Carbs

18 g

Fat

43 g

Protein

43 g

Share recipe: