This recipe for Crab Stuffed Salmon With Fennel Salad is the best option for date night. Stuffed with real crab meat, this baked salmon dish is ready in under 30 minutes and can be prepared ahead of time. Serve it over a crisp fennel salad for a refreshing, low carb, and easy dinner.
Add all the crab stuffing ingredients into a bowl and fold together gently to combine.
Cut both salmon filets lengthwise down the center to create space for the stuffing.
Stuff both filets with crab meat filling and then place them on a baking sheet lined with parchment paper.
Bake for about 15 minutes or until fully cooked through.
While the salmon is cooking, make the salad. Cut off the fronds from fennel, the cut the bulb in half. Using a mandolin or a sharp knife, slice the fennel thinly. Toss in a bowl with the arugula.
Using a sharp knife, cut the top and bottom of orange just enough to expose the flesh of the fruit. Begin slicing off the peel, cutting from the top to the bottom, following the curve of the fruit. The goal is to remove all of the pith without sacrificing too much of the edible flesh of the fruit.
Continue slicing off the orange peel, from top to bottom, moving all the way around the fruit. Go back and cut off any remaining bits of pith. To remove the first segment, cut from the outside to the center just inside the membrane on either side of a section.
Using the remaining flesh from the orange, squeeze the juice out and mix with olive oil and salt to create the dressing. Toss the salad and add to the plates. Add orange wedges to each plate. Top with freshly grated parmesan cheese on each plate. Top with cooked, stuffed salmon and enjoy.