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Spinach-Stuffed Salmon Fillets
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Serving Size=2INGREDIENTS
2 (5 ounce) salmon fillets
1 pinch Pinch salt
1 pinch Pinch freshly ground black pepper
1/2 (10 ounce) package baby spinach, coarsely chopped (or) canned
1 tablespoon prepared pesto (by marinara sauce at grocery store)
1 1/2 teaspoons chopped dry-packed sun-dried tomatoes
1 1/2 teaspoons pine nuts
DIRECTIONS
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.
Recipe by: The South Beach Diet Online/ Photo by: craiggers 007
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