Spinach-Stuffed Salmon Fillets
Liven up dinner with these wild salmon fillets stuffed with spinach and almonds.
- 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
Heat oven to 350° F.
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.
Combine spinach, tomatoes, and almonds in a medium bowl; mix well. Spoon ½ of the mixture into each slit.
Arrange fillets on baking pan lightly coated with spray.
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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