I love this great recipe from Beachbody… wild salmon fillets stuffed with spinach and almonds…. Yum!
Yields: 2 servings
Ingredients:
2 (4-oz.) raw wild salmon fillets
Sea salt and ground black pepper (to taste; optional)
2 cups fresh baby spinach, coarsely chopped
1 Tbsp. chopped, dry-pack sun-dried tomatoes
¼ cup chopped raw almonds
Nonstick cooking spray
2 (4-oz.) raw wild salmon fillets
Sea salt and ground black pepper (to taste; optional)
2 cups fresh baby spinach, coarsely chopped
1 Tbsp. chopped, dry-pack sun-dried tomatoes
¼ cup chopped raw almonds
Nonstick cooking spray
Directions:
1. Heat oven to 350° F.
2. Cut a slit lengthwise ¾ of the way through each salmon fillet, making sure not to cut all the way through. Season with salt and pepper if desired. Set aside.
3. Combine spinach, tomatoes, and almonds in a medium bowl; mix well. Spoon ½ of the mixture into each slit.
4. Arrange fillets on baking pan lightly coated with spray.
5. Bake for 15 to 20 minutes, or until salmon flakes easily when tested with a fork and the spinach mixture is heated through.
1. Heat oven to 350° F.
2. Cut a slit lengthwise ¾ of the way through each salmon fillet, making sure not to cut all the way through. Season with salt and pepper if desired. Set aside.
3. Combine spinach, tomatoes, and almonds in a medium bowl; mix well. Spoon ½ of the mixture into each slit.
4. Arrange fillets on baking pan lightly coated with spray.
5. Bake for 15 to 20 minutes, or until salmon flakes easily when tested with a fork and the spinach mixture is heated through.
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