Spinach Stuffed Baked Salmon

Spinach Stuffed Baked Salmon

Ingredients

1 tsp. olive oil

2 oz. fresh spinach leaves

1 tsp. grated lemon zest

¼ cup chopped roasted red pepper

¼ cup fresh basil leaves, coarsely chopped

2 Tbs. chopped walnuts

Cooking Spray

4 Salmon fillets (about 4 oz. each)

2 Tbs. Dijon mustard

2 Tbs. plain dry bread crumbs

½ tsp. dried oregano

½ tsp. garlic powder

1/8 tsp. pepper

Instruction

In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach leaves and the lemon zest for 2 minutes or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the bell pepper, basil and walnuts. Let cool for 5 minutes.

Preheat oven to 400F. Line a baking sheet with aluminum foil and lightly spray the foil with the cooking spray.

Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful not to cut through the other side. With a spoon or your fingers, carefully stuff a scant ½ cup of the spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush, spread the mustard over the fish.

In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the tops with cooking spray.

Bake for 12 to 13 minutes, or until the flakes apart easily when tested with a fork and the filling is warmed through.

***Chef Notes***

The only substitution I would make here is to change the Dijon mustard to stone ground mustard. Serve with a wild rice and fresh salad.

Live Long ~ Laugh Hard ~ Eat Well

Chef Paul