Spinach-Stuffed Salmon Fillets70 Reviews
“Fresh salmon stuffed with a hearty filling of spinach, sun-dried tomatoes, and pesto. Delicious!” - by The South Beach Diet Online
Original recipe yields 2 servings
- 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.
Amount Per Serving (2 total)
- 299 cal
- 18.6 g
- 4.2 g
Based on a 2,000 calorie diet
Reviews (70)Rate This Recipe
"What an excellent recipe! I ended up changing it a bit though. Here are my modifications: 1. First, I cooked garlic, shallots, mushrooms with the spinach. 2. Then I added feta cheese to the spinach ..." See moremix. If you add feta, remember to cut back a little on the amount of salt you put on the salmon because the feta is salty. 3. I used sun-dried tomatoes in oil. 4. I gave up on putting slits in the fillets. Instead, I took two large but fairly flat salmon fillets, placed one on the bottom, put the spinach mix in the middle, and put the other fillet on top (thin end on top of the thick end). I took string and tied the two fillets together, making a salmon parcel. Due to the thickness of the parcel, I had to cook it longer in the oven. As one reviewer already mentioned, the spinach really goes well with the salmon (for reasons only known to iron chefs). Adding mushrooms will enhance the spinach even more."
"Very tasty, my boyfriend loved it. I made a few modifications...added extra pesto and sundried tomatoes, a few chopped mushrooms, and a little bit of feta, and used walnuts instead of pine nuts. I a..." See morelso found that it took closer to 15 minutes for the salmon to cook through. When I make this again I'll saute the spinach mixture before stuffing the salmon. Even after baking the stuffing mixture didn't wilt...it was still sort of crunchy, and I felt like there was a salad stuffed inside my salmon. I think it would also be a lot easier to stuff if the spinach was wilted beforehand. Taste was fantastic though."
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