A friend of mine highly recommended this recipe from the American Heart Association, and I whole-heartedly concur. The flavors all work very well together, and it is nicely seasoned. It’s only 208 calories for a 3-ounce fish serving, and only 6 carbs. I made this with a little brown rice on the side, and it was a lovely dinner. I’d also consider making it for company, too. Enjoy!
Spinach-stuffed baked salmon
1 teaspoon olive oil
2 ounces fresh spinach leaves
1 teaspoon grated lemon zest
1/4 cup chopped roasted red bell peppers, rinsed and drained if bottled
1/4 cup fresh basil leaves, coarsely chopped
2 tablespoon chopped walnuts
4 salmon fillets (about 4 ounces each), rinsed and patted dry
2 tablespoons Dijon mustard
2 tablespoons plain dry bread crumbs (I used Panko)
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
In a large skillet, heat 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 red peppers, basil, and walnuts. Set aside.
Preheat oven to 400 degrees 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 not to cut through to the other side. With a spoon or your fingers, carefully stuff about 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or a spoon, spread the mustard over the fish.
In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the tops with cooking spray.
Bake for 12-13 minutes, or until the fish flakes easily when tested with a fork and the filling is warmed through. Makes 4 servings.