1 teaspoon olive oil
2 ounces fresh spinach leaves
1 teaspoon grated lemon zest
1/4 cup chopped roasted red bell peppers, rinsed and drained if bottled
1/4 cup fresh coarsely chopped basil leaves
2 tablespoons chopped walnuts
4 salmon fillets (about 4 ounces each), rinsed and patted dry with paper towels
2 tablespoons Dijon mustard
2 tablespoons plain dry bread crumbs
1/2 teaspoon dried crumbled oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
In large skillet, heat oil over medium heat, swirling to coat bottom. Add spinach and lemon zest, and cook for 2 minutes, or until spiniach is wilted, stirring constantly. Transfer to a medium bowl. Stir in bell peppers, basil and walnuts. Let cool for 5 minutes.
Heat oven to 400 degrees. Line baking sheet with aluminum foil, and lightly spray foil with nonstick cooking spray.
Cut a lengthwise slit in the side of each salmon fillet to make a pocket for the stuffing. Be careful to not cut through to the other side.
With a spoon or your fingers, carefully stuff a scant 1/2 cup spinach mixture into each fillet. Transfer to prepared baking sheet. With pastry brush or spoon, spread mustard evenly over salmon fillets.
In small bowl, stir together remaining ingredients, mixing well. Sprinkle over salmon, then lightly spray tops with nonstick cooking spray. Bake for 12 to 15 minutes, or until salmon flakes easily when tested with a fork and filling is heated through.
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