Greek Keto Lunch: Mouthwatering Mediterranean Salmon with Spinach Stuffed Peppers & Lemon Garlic Asparagus

Allergens

Fish (Salmon) - Dairy (Feta Cheese)

Ingredients

• 2 salmon fillets (6 oz each)
• 2 large bell peppers, any color
• 1 lb fresh asparagus
• 2 cups fresh spinach, chopped
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 3 tbsp olive oil
• Salt and pepper, to taste
• Greek seasoning mix, to taste
• 1/2 cup feta cheese, crumbled

Instructions

1. a. Preheat oven to 400°F (200°C). b. Clean and slice the bell peppers in half, removing seeds and membranes. c. In a small bowl, mix together lemon zest, lemon juice, minced garlic, salt, pepper, Greek seasoning mix, and olive oil to create a marinade. d. Brush the marinade onto both sides of the salmon fillets and let them rest for 10 minutes. e. Stuff each bell pepper half with chopped spinach and crumbled feta cheese. f. Place the stuffed peppers on a baking sheet, along with the salmon fillets. g. Bake the salmon and peppers in the preheated oven for 12 15 minutes or until cooked through. h. While the salmon and peppers are baking, steam the asparagus for 3 4 minutes, then toss with remaining lemon garlic marinade. i. Serve the Mediterranean salmon alongside the spinach stuffed peppers and lemon garlic asparagus, garnishing with additional feta cheese if desired.

Chef’s Insight

To enhance the aroma of this dish, add a sprinkle of fresh dill or basil to the marinade.

Notes

Feel free to adjust the Greek seasoning mix according to personal taste preferences.