Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spinach-Stuffed Salmon Fillets
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- #84717
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 salmon fillets (5 ounce size)
1 pinch salt
1 pinch freshly ground black pepper
1/2 package (10 ounce size) baby spinach, coarsely chopped
1 tablespoon prepared pesto
1 1/2 teaspoon chopped dry-packed sun-dried tomatoes
1 1/2 teaspoon pine nuts
directions
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.
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.
added by
cutebaby
nutrition data
Nutritional data has not been calculated yet.
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