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Friday, November 27, 2015


·         2 (5 ounce) salmon fillets
·         Pinch salt
·         Pinch freshly ground black pepper
·         ½ (10 ounce) package frozen chopped spinach
·         1 TBSP prepared pesto
·         2 TBSP chopped dry-packed sun-dried tomatoes re-hydrated
·         1½ tsp. pine nuts, toasted

1.      Preheat oven to 400˚
2.      Make a slit 2/3’s of the way through the center of each salmon fillet, making sure not to cut all the way through
3.      Season each fillet with salt and pepper
4.      In a bowl, combine the spinach, pesto, tomatoes and pine nuts and spoon ½ of the mixture into each slit
5.      Arrange the fillets on a broiler pan coated with nonstick cooking spray
6.      Roast for 8 to 10 minutes or until the spinach mixture is heated through

Servings:  2
Serving size:  1 fillet

Nutritional Information
Calories:  298
Fat:  19 g
Saturated Fat: 1 g              TIP:              
Cholesterol:  72 mg            To toast pine nuts, spray medium       
Sodium:  394 mg                skillet with non-stick cooking spray.  
Carbohydrate:  4 g             Add pine nuts and toast 1-2 minutes.            
Fiber:  2 g
Protein:  29 g

"The Perfect Day"
By: Nanette Cameron, RD

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