28/08/2024
That's a healthy meatball! ☄️
These baked meatballs are made from wild-caught ground salmon — a nutritious alternative to conventional ground meats. ✨ Fun fact: A 6 oz. serving of Ground Sockeye Salmon contains 200% RDI of vitamin D. ✨
Try using Ground Sockeye Salmon to make this recipe for Oven-Roasted Salmon Meatballs, Crispy Gnocchi, and Caramelized Fennel. It's the perfect summer-to-fall meal.
1 (12 oz.) package Ground Sockeye Salmon
1 (17.5 oz) package shelf-stable or refrigerated potato gnocchi
2 small heads fennel, sliced into ½” wedges
1 pint cherry tomatoes
6 tablespoons extra-virgin olive oil, divided
2 teaspoons garlic powder, divided
2 ¼ teaspoons salt, divided
1 ¼ teaspoons black pepper, divided
1 large egg
6 scallions, thinly sliced
1 teaspoon paprika
3 cups arugula
Lemon wedges, for serving
Instructions
1. Preheat oven to 425F.
2. Toss gnocchi, fennel, tomatoes, 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 ¼ teaspoon salt and ½ teaspoon black pepper on a sheet pan. Roast for 25 to 30 minutes until browned, stirring halfway through.
3. Meanwhile, combine ground salmon, egg, scallions, paprika, ¾ teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder and 2 tablespoons olive oil in a medium bowl.
4. Remove sheet pan from the oven and push gnocchi and veggies to one side. Using a tablespoon or small cookie scoop, dollop salmon mixture onto the empty side of the sheet tray, leaving about an inch of space between each mound.
5. Continue to roast until salmon is cooked through and the gnocchi are crispy, about 10 minutes, then transfer everything to a platter.
6. Toss arugula with remaining olive oil, salt, and pepper. Scatter dressed arugula over top of salmon and gnocchi. Serve with lemon wedges.
