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Spinach and Pesto-Stuffed Salmon Recipe

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These moist salmon fillets are filled with spinach, pesto, sun-dried tomatoes and pine nuts. They're both pretty and delicious!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Spinach-Stuffed Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p184

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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