Spinach-Stuffed Salmon Fillets
4 salmon fillets (about 5 ounces each)
Pinch salt
Pinch freshly ground black pepper
1 package (10 ounces) baby spinach, coarsely chopped
2 tablespoons prepared pesto
1 tablespoon chopped dry-packed sun-dried tomatoes
1 tablespoon pine nuts
Heat the oven to 400 F. Make a slit two-thirds of the way through the center of each fillet making sure not to cut all the way through. Season each fillet with the salt and pepper. In a bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon 1/3 cup of the mixture into each slit.
Arrange the fillets on a broiler pan coated with cooking spray. Roast for 8-10 minutes or until the spinach mixture is heated through.
Serves 4
Nutrition at Glance:
Per serving: 329 calories, 32 g protein, 4 g carbohydrates, 20 g fat, 4 g saturated fat, 213 mg sodium, 86 mg cholesterol, 3 g fiber