Swiss Chard Stuffed Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Salmon Fillets (6 oz each) Thawed2 Tablespoons Extra Virgin Olive Oil4 Cups Swiss Chard Chopped (substitute spinach or kale if desired)1 Clove Garlic Minced1 Cup White Button Mushrooms chopped1/2 onion chopped (1 cup)1 baby bell mini cheese cut into thin slices as if shredded (substitute part skim mozzarella cheese if desired)
1. Preheat oven to 400 degrees F or 200 degrees C.
2. To a saucepan over medium - medium/high heat add the Extra Virgin olive oil.
3. Add the Minced garlic to the pan as well
4. Add the Chard to the pan as well
5. cook the chard, stirring it gently and continually until it has all wilted. It will reduce down to about 2 cups.
6. Stir in half the mushrooms and half the onions
6. Remove pan from heat and set aside.
7. Cutting from side to side (not top to bottom) and moving from side to side (not end to end) cut each salmon fillet almost in half but not entirely in half (you should be able to open it like a book when this is done. This is to give you more surface area.
8. Spray an 8x10 baking dish with non stick spray and lay each fillet of salmon, opened like a book, into it.
9. Divide the wilted chard mixture between the 4 fillets, putting it on the bottom half of each 'book' only. (it should cover the bottom of both 'pages'. Then fold the top of each book over the mixture. Use toothpicks to secure if desired but you shouldn't need them.
10. Mix the remaining mushrooms and onions together and divide them between the fillets. Sprinkling them on top of each fillet.
11. Sprinkle the cheese over the top of everything. (use more cheese if you don't think it's enough ;) )
12. Bake in the oven for 25 - 30 minutes or until the internal temperature of the Salmon is between 135 - 145 F or 58 - 63 C.
13. After baking let sit 5 minutes before serving.
Makes 4 individual servings
Number of Servings: 4
Recipe submitted by SparkPeople user LADY_NEMO.
2. To a saucepan over medium - medium/high heat add the Extra Virgin olive oil.
3. Add the Minced garlic to the pan as well
4. Add the Chard to the pan as well
5. cook the chard, stirring it gently and continually until it has all wilted. It will reduce down to about 2 cups.
6. Stir in half the mushrooms and half the onions
6. Remove pan from heat and set aside.
7. Cutting from side to side (not top to bottom) and moving from side to side (not end to end) cut each salmon fillet almost in half but not entirely in half (you should be able to open it like a book when this is done. This is to give you more surface area.
8. Spray an 8x10 baking dish with non stick spray and lay each fillet of salmon, opened like a book, into it.
9. Divide the wilted chard mixture between the 4 fillets, putting it on the bottom half of each 'book' only. (it should cover the bottom of both 'pages'. Then fold the top of each book over the mixture. Use toothpicks to secure if desired but you shouldn't need them.
10. Mix the remaining mushrooms and onions together and divide them between the fillets. Sprinkling them on top of each fillet.
11. Sprinkle the cheese over the top of everything. (use more cheese if you don't think it's enough ;) )
12. Bake in the oven for 25 - 30 minutes or until the internal temperature of the Salmon is between 135 - 145 F or 58 - 63 C.
13. After baking let sit 5 minutes before serving.
Makes 4 individual servings
Number of Servings: 4
Recipe submitted by SparkPeople user LADY_NEMO.
Nutritional Info Amount Per Serving
- Calories: 374.9
- Total Fat: 19.8 g
- Cholesterol: 39.8 mg
- Sodium: 210.6 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.8 g
- Protein: 45.0 g
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