Spinach-Stuffed Salmon Fillets

Spinach-Stuffed Salmon Fillets

70

"Fresh salmon stuffed with a hearty filling of spinach, sun-dried tomatoes, and pesto. Delicious!"
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 299 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.
You might also like

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.

Reviews

70
  1. 90 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 throu...

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!

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 ...

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...

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...

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.

I made this the other day and it turned out great. I added a little feta cheese, and extra sundried tomatoes packed in oil. I used about a 2 1/2 lb filet, cooked the spinach, then mixed everyt...

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 throu...