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Spinach-Stuffed Salmon  

Baked salmon stuffed with spinach and roasted red peppers.

Cal: 221 Fat: 9g Carbs: 4g Protein: 30g Fiber: 1g

Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 4 fillets salmon ; about 4 ounces each, rinsed and patted dry
  • 1 teaspoon olive oil
  • 2 ounces spinach ; fresh leaves
  • 1/4 cup red bell pepper ; roasted and chopped
  • 1/4 cup basil ; fresh, chopped
  • 2 tablespoons walnuts ; chopped
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic powder
  • 2 tablespoons bread crumbs
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon oregano
  • In My Kitchen

  • You will also need: baking sheet


    Heat oil in a large skillet over medium heat. Swirl oil to coat the bottom. Cook lemon zest and spinach for 2 minutes or until leaves are wilted, stirring constantly. Remove from heat and transfer to a medium bowl.

    Add basil walnuts and the bell pepper.

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

    In each salmon fillet, cut a length-wise slit to make a packet for the stuffing, being careful not to cut through the other side.

    Fill each fillet with the spinach mixture and transfer to the baking sheet. Brush Dijon mustard over the salmon.

    Combine remaining ingredients in a small bowl. Sprinkle it over the salmon, and lightly spray the top of the fillets with cooking spray.

    Bake for 12 to 15 minutes or until filling is warmed through and salmon flakes easily with a fork.

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    Anonymous User on 2012-10-24

    Sautéed clove of garlic with spinach and mushrooms and lemon zest. Opted not to use peppers and walnuts instead I added a teaspoon of light sour cream and tablespoon of feta to mixture and stuffed fish. Excellent flavors.