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Spinach and Pesto-Stuffed Salmon

Total Time

Prep/Total Time: 30 min.


2 servings

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


  • 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


  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.

Nutrition Facts

1 each: 204 calories, 14g fat (3g saturated fat), 44mg cholesterol, 234mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 18g protein.

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