Roasted Stuffed Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1-2 lb. boneless, skinless salmon fillet1 T. honey dijon mustard2 oz. chevre1 c. baby spinach, tightly packedsalt pepperoregano and dillolive oil
Preheat oven to 450 degrees.
Butterfly salmon fillet and turn gray side up. Season with salt and pepper. Brush with dijon mustard. Lay out half of spinach leaves leaving one inch border around edge of fish. Top with cheese. Lay on remaining spinach leaves.
Roll up fish beginning from long side edge and tie at one inch intervals with kitchen twine. Transfer to greased baking sheet.
Brush with olive oil, season with salt, pepper, oregano and dill.
Roast for 25 minutes, allow to rest for 5 minutes. Slice into 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CHWABE.
Butterfly salmon fillet and turn gray side up. Season with salt and pepper. Brush with dijon mustard. Lay out half of spinach leaves leaving one inch border around edge of fish. Top with cheese. Lay on remaining spinach leaves.
Roll up fish beginning from long side edge and tie at one inch intervals with kitchen twine. Transfer to greased baking sheet.
Brush with olive oil, season with salt, pepper, oregano and dill.
Roast for 25 minutes, allow to rest for 5 minutes. Slice into 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CHWABE.
Nutritional Info Amount Per Serving
- Calories: 226.5
- Total Fat: 7.9 g
- Cholesterol: 91.9 mg
- Sodium: 176.0 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.1 g
- Protein: 35.3 g
Member Reviews
-
LOFSTI
Great! Used some Penzeys Ruth Ann's Muskego seasoning sprinkled on also. Watched carefully in oven and they only took 8-10 minutes as I used 6 ounce portion pieces of salmon. Great recipe. Served over apple salad with squeeze of lemon juice as in recipe from Ellie Krieger in Weeknight Wonders." - 5/16/15