Spinach-Stuffed Salmon Fillets

Spinach-Stuffed Salmon Fillets

70

"Fresh salmon stuffed with a hearty filling of spinach, sun-dried tomatoes, and pesto. Delicious!"

Ingredients

{{adjustedServings}} servings 299 cals
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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
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Footnotes

  • Note
  • This recipe is optimal for Phase 2 of the South Beach Diet.
  • Copyright(C) 2003 Waterfront Media, Inc. All rights reserved.
  • See more from The South Beach Diet Online.
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Reviews

70
  1. 90 Ratings

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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 sp...

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...

This was absolutely delicious. A drizzle of extra virgin olive oil over the top of the salmon filets before cooking makes it perfect. Would make it over and over again!