Recipe by The South Beach Diet Online
"Fresh salmon stuffed with a hearty filling of spinach, sun-dried tomatoes, and pesto. Delicious!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (5 ounce)
Pinch freshly ground black pepper
1/2 (10 ounce) package
baby spinach, coarsely chopped
1 1/2 teaspoons
chopped dry-packed sun-dried tomatoes
1 1/2 teaspoons
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 mix. 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.
It was pretty good. The natural flavor of salmon was brought out by the spinach and pesto, though overall the flavor lacks punch. Instead of cutting slits in the salmon, I cut a slit clear through the side and stuffed the spinach so as to make a sort of salmon sandwich. If you do this though, don't use the broiler as the bottom layer of salmon will undercook; instead I would cook it in a regular oven setting at 400 for 15 or so minutes. Also I would add a bit of pesto on the top of the salmon, and use sundried tomatoes packed in oil for a bit more flavor.
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 also 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.
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!
AWESOME, but not just in fish. Used it in salmon last night, excluding the pine nuts and adding some pesto to the top of the salmon. Yummy! Tonight, I took the suggestion to try the leftover amount in a boneless, skinless chicken breast (seasoned with sea salt, pepper, rosemary and poultry seasoning) and am now putting it on my list of personal favorites! And it's so pretty, too!
As for slits: I cut a "V" into the top of the filet, scooped out the excess salmon, and filled with the spinach/pesto mixture. For added flavor, I sprinkled gorgonzola cheese on the top of the filets about 5 mins. before they were done.
Fabulous dish & wonderful presentation!
I'll make again and again.
(p.s. The leftover salmon (cut from the filets, could be cooked and used the next day to make Red Pepper & Salmon Pasta - another 5* keeper!)
I really only used this recipe as a base, but what I ended up with was delicious. I used homemade pesto, made with just fresh basil, garlic, olive oil, and sea salt; I omitted the pine nuts; and I brushed the salmon with a shallot and dijon vinaigrette. Also, I didn't measure anything, I just mixed everything up till it tasted right. The flavors complemented each other beautifully. My only complaint is I wish I could have fit more stuffing into the salmon, because it tasted so good!
Delicious recipe - I didn't have sun dried tomatoes, so I used fresh and it came out wonderful. I liked that it only took a few minutes to prepare, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach-Stuffed Salmon Fillets
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 168
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!