Stuffed Salmon With Tomato-Olive Tapenade
The recipe Stuffed Salmon With Tomato-Olive Tapenade can be made in approximately 45 minutes. Watching your figure? This gluten free, primal, pescatarian, and ketogenic recipe has 635 calories, 44g of protein, and 44g of fat per serving. For $5.87 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Foodista requires olives, onion, tomatoes, and spinach. 2 people have tried and liked this recipe. Only a few people really liked this main course. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is super. Users who liked this recipe also liked Salmon With Anchovy Olive Tapenade, Roasted Salmon Olive Tapenade, and Roasted Tomato Crostini with Olive Tapenade.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 servings brie cheese
- 2 servings dill weed
- 6 cloves garlic
- 2 servings olive oil
- 1 cup olives
- 1 onion
- 2 salmon filets
- 2 servings salt and pepper
- 1 cup spinach
- 2 large tomatoes
Instructions
- 1
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.
- 2
Spread spinach mixture on salmon fillet. Slice brie and add on top. Carefully roll salmon and tie with string.
- 3
Bake for about 15-18 minutes.Chop olives in food processor.
- 4
Add chopped tomatoes and blend.
- 5
Spread on top of salmon.