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Spinach-Stuffed Salmon Recipe

These moist salmon fillets are filled with spinach, pesto, sun-dried tomatoes and pine nuts. They're both pretty and delicious!

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Spinach-Stuffed Salmon Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

2 thick-cut salmon fillets (5 ounces each)
Dash salt and pepper
2 cups packed fresh baby spinach
1 tablespoon prepared pesto
1 tablespoon sun-dried tomatoes (not packed in oil), chopped
1 tablespoon pine nuts

Directions

Cut a horizontal pocket in each salmon fillet by slicing to within 1/2 in. of opposite side. Sprinkle with salt and pepper. In a small bowl, combine the spinach, pesto, tomatoes and pine nuts. Spoon into each pocket.
Place salmon on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 12-15 minutes or until spinach mixture is heated through and fish flakes easily with a fork. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 204 calories, 14 g fat (3 g saturated fat), 44 mg cholesterol, 234 mg sodium, 3 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Spinach-Stuffed Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p184

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.