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Spinach-Stuffed Salmon Fillets

Rated as 4.58 out of 5 Stars

"Fresh salmon stuffed with a hearty filling of spinach, sun-dried tomatoes, and pesto. Delicious!"
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Ingredients

servings 299 cals
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • Note
  • This recipe is optimal for Phase 2 of the South Beach Diet.
  • Copyright© 2003 Waterfront Media, Inc. All rights reserved.
  • See more from The South Beach Diet Online.

Nutrition Facts


Per Serving: 299 calories; 18.6 g fat; 4.2 g carbohydrates; 28.6 g protein; 72 mg cholesterol; 201 mg sodium. Full nutrition

Reviews

Read all reviews 70
  1. 90 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

What an excellent recipe! I ended up changing it a bit though. Here are my modifications: 1. First, I cooked garlic, shallots, mushrooms with the spinach. 2. Then I added feta cheese to the sp...

Most helpful critical review

It was pretty good. The natural flavor of salmon was brought out by the spinach and pesto, though overall the flavor lacks punch. Instead of cutting slits in the salmon, I cut a slit clear throu...

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What an excellent recipe! I ended up changing it a bit though. Here are my modifications: 1. First, I cooked garlic, shallots, mushrooms with the spinach. 2. Then I added feta cheese to the sp...

Very tasty, my boyfriend loved it. I made a few modifications...added extra pesto and sundried tomatoes, a few chopped mushrooms, and a little bit of feta, and used walnuts instead of pine nuts...

This was absolutely delicious. A drizzle of extra virgin olive oil over the top of the salmon filets before cooking makes it perfect. Would make it over and over again!

AWESOME, but not just in fish. Used it in salmon last night, excluding the pine nuts and adding some pesto to the top of the salmon. Yummy! Tonight, I took the suggestion to try the leftover ...

As for slits: I cut a "V" into the top of the filet, scooped out the excess salmon, and filled with the spinach/pesto mixture. For added flavor, I sprinkled gorgonzola cheese on the top of the...

I really only used this recipe as a base, but what I ended up with was delicious. I used homemade pesto, made with just fresh basil, garlic, olive oil, and sea salt; I omitted the pine nuts; and...

Delicious recipe - I didn't have sun dried tomatoes, so I used fresh and it came out wonderful. I liked that it only took a few minutes to prepare, too.

I made this the other day and it turned out great. I added a little feta cheese, and extra sundried tomatoes packed in oil. I used about a 2 1/2 lb filet, cooked the spinach, then mixed everyt...

It was pretty good. The natural flavor of salmon was brought out by the spinach and pesto, though overall the flavor lacks punch. Instead of cutting slits in the salmon, I cut a slit clear throu...