Name: Oven Roasted Salmon Meatballs With Crispy Gnocchi
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 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

Meatballs That You Can Meal Prep

This recipe for baked salmon meatballs is perfect for a comforting dinner. This meal can also be cooked ahead of time, then reheated for another day — a fun meal prep option!

With this recipe, there's no need to fuss with forming perfect meatballs. You can just dollop the mixture onto your pan and they will firm up and lightly brown. The trick to getting everything nicely browned is to arrange an oven rack one rung away from your heat source. For some ovens that means one rung from the bottom and for others, one rung from the top. The gnocchi get irresistibly crunchy and the burst tomatoes act like a light sauce for the whole dish.

To store leftovers or meal prepped portions, you’ll want to refrigerate the salmon meatballs in their own container. Gnocchi and roasted vegetables can be stored in the same container. To serve, reheat in a 350F oven for about 20 minutes or until warm and top with freshly dressed greens.

Print Recipe

Oven Roasted Salmon Meatballs With Crispy Gnocchi

By Wild Alaskan Company

Prep time

15 minutes

Cook Time

40 minutes

Total time

55 minutes

Yield

4 servings

Ingredients

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 and arrange a rack one rung away from the heat source (depending on oven, this could be the top or bottom).

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 until evenly coated in spices. Roast, stirring halfway through until gnocchi and fennel are beginning to brown, 25 to 30 minutes.

3. Meanwhile, mix salmon, egg, scallions, paprika, ¾ teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder and 2 tablespoons olive oil in a medium bowl to combine.

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. It's okay if the mixture isn't perfectly rounded into a meatball.

5. Continue to roast until salmon is cooked through and the gnocchi are crispy, about 10 minutes, then transfer gnocchi and meatballs 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.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Oven Roasted Salmon Meatballs With Crispy Gnocchi

Meatballs That You Can Meal Prep

Oven Roasted Salmon Meatballs With Crispy Gnocchi

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