Spinach-Stuffed Salmon Fillets recipe

2 servings

2 (5 ounce) salmon fillets

Pinch salt

Pinch freshly ground black pepper

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

1 tablespoon prepared pesto

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

1 1/2 teaspoons pine nuts

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.