Serves 4; 3 ounces fish and 1/2 cup vegetables per serving
Spinach-Stuffed Baked Salmon
1 teaspoon olive oil
2 ounces spinach
1 teaspoon grated lemon zest
1/4 cup chopped roasted red bell peppers, rinsed and drained if bottled
1/4 cup fresh basil, coarsely chopped
2 tablespoons chopped walnuts Cooking spray
4 salmon fillets (about 4 ounces each), rinsed and patted dry
2 tablespoons Dijon mustard (lowest sodium available)
2 tablespoons plain dry bread crumbs (lowest sodium available)
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon garlic powder
1/8 teaspoon pepper
Total Fat 8.5 g
Saturated Fat 1.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 2.5 g
Cholesterol 65 mg
Sodium 280 mg
Carbohydrates 6 g
Fiber 1 g
Sugars 1 g
Protein 27 g
- In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the roasted peppers, basil, and walnuts. Let cool for 5 minutes.
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
- Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful to not cut through to the other side. With a spoon or your fingers, carefully stuff a scant 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or spoon, spread the mustard over the fish.
- In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the top with cooking spray.
- Bake for 12 to 13 minutes, or until the fish is the desired doneness and the filling is heated through.
© American Heart Association