SPINACH-STUFFED BAKED SALMON

By shoulders

Ingredients
  • 1tsp. olive oil; 2oz. Fresh Spinach Leaves; 1 tsp. grated lemon zest; 1/4 cup roasted red bell pepper,chopped; 1/4 cup fresh basil leaves,chopped; 2TBSP. walnuts,chopped; Cooking Spray; 4-4oz. Salmon Fillets; 2TBSP. Dijon mustard; 2TBSP. Plain Bread crumbs; 1/2 tsp. dried Oregano; 1/2 tsp. Garlic Powder; 1/8tsp. Black Pepper

Directions
  1. Heat the oil in a skillet over medium heat, 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 bell peppers,basil,and walnuts. Let cool for 5 minutes. Preheat the oven to 400. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray. Cut a lengthwise split in the side of each fillet Be careful not to cut through to the other side. With a spoon carefully stuff 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush, spread the mustard over the fish fillets. In a small bowl, stir together the remaining ingrediants. Sprinkle over the fish fillets. Lightly spray the tops of the fish fillets with cooking spray. Bake for 12-13 minutes, until the fish flake easily.


Nutritional Facts

Servings
4
208 CALORIES
8.5 GRAMS TOTAL FAT
1GRAM SATURATED FAT: 3.5 POLYUNSATURATED FAT: 2.5 MONOUNSATURATED FAT: 65 mg. CHOLESTEROL: 280mg.SODIUM: 6g. CARBOHYDRATES: 1g. FIBER: 1g. SUGARS: 27 g. PROTEIN DIETARY EXCHANGES: 3LEAN MEAT: 1/2 STARCH

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