• 2servings
  • 299calories

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Nutrition Info . . .

VitaminsA, B2, B3, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 (5 ounce) salmon fillets

  2. Pinch salt

  3. Pinch freshly ground black pepper

  4. 1/2 (10 ounce) package baby spinach, coarsely chopped

  5. 1 tablespoon prepared pesto

  6. 1 1/2 teaspoons chopped dry-packed sun-dried tomatoes

  7. 1 1/2 teaspoons pine nuts

Instructions Jump to Ingredients ↑

  1. Heat the oven to 400 degrees F. Make a slit two-thirds of the way through the center of each salmon fillet making sure not to cut all the way through. Season each fillet with the salt and pepper. In a bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon 1/3 cup of the mixture into each slit.

  2. Arrange the fillets on a broiler pan coated with cooking spray. Roast for 8 to 10 minutes or until the spinach mixture is heated through.


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