Name: Italian Baked Salmon with Hummus, Tomato & Feta Stuffed Peppers
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ cups hummus; 1 small bunch Italian (flat-leaf) parsley; 1.02 kg salmon fillet; 3 tomatoes; 6 yellow bell peppers; black pepper; extra virgin olive oil; Italian seasoning; salt

Italian Baked Salmon with Hummus, Tomato & Feta Stuffed PeppersItalian Baked Salmon with Hummus, Tomato & Feta Stuffed Peppers — a 35-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

1 ½ cups hummus

1 small bunch Italian (flat-leaf) parsley

1.02 kg salmon fillet

3 tomatoes

6 yellow bell peppers

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 220°C (425°F). Arrange racks in the upper and lower thirds of the oven.

Wash and dry the fresh produce.

Pat salmon dry with paper towels. Place on a baking sheet pan, drizzle with oil, then season with salt and Italian seasoning.

Trim, seed, and halve bell peppers lengthwise; arrange on a large baking sheet. Drizzle with additional oil, season with salt and pepper, then arrange cut-side down.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake until peppers are fork-tender and salmon is cooked through, 12-15 minutes.

Meanwhile, small dice tomatoes. Place in a small bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the tomato along with feta. Stir to combine and set aside.

When the salmon and peppers are done, remove baking sheets from the oven. Loosely cover salmon with aluminum foil and set aside.

Change oven to broil on high.

Divide hummus between pepper halves and top with the tomato-feta mixture. Return baking sheet to the upper rack of the oven and broil until cheese is soft and starting to brown, 2-3 minutes. Remove from oven.

To serve, divide stuffed peppers and salmon between plates. Enjoy!

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