Spinach-Stuffed Salmon Fillets Recipe
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"Fresh salmon stuffed with a hearty filling of spinach, sun-dried tomatoes, and pesto. Delicious!"
Original recipe yield: 2 servings.
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Spinach-Stuffed Salmon Fillets INGREDIENTS:
- 2 (5 ounce) salmon fillets
- Pinch salt
- Pinch freshly ground black pepper
- 1/2 (10 ounce) package baby spinach, coarsely chopped
- 1 tablespoon prepared pesto
- 1 1/2 teaspoons chopped dry-packed sun-dried tomatoes
- 1 1/2 teaspoons pine nuts
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Spinach-Stuffed Salmon Fillets DIRECTIONS:
- Heat the oven to 400 degrees F. Make a slit two-thirds of the way through the center of each salmon 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 to 10 minutes or until the spinach mixture is heated through.
Note:This recipe is optimal for Phase 2 of the South Beach Diet. Click here to learn more!Copyright© 2003 Waterfront Media, Inc. All rights reserved.
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