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Prep Time:30 minsTotal Time:30 minsServings:6Yield:6 filletsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:6Yield:6 fillets
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Yield:6 fillets
Yield:
6 fillets
Jump to Nutrition Facts
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Ingredients
1 ½tablespoonsolive oil
½cupthinly sliced shallots
5clovesgarlic, minced
¼teaspooncrushed red pepper
½cupshredded part-skim mozzarella cheese
⅓cupreduced-fat cream cheese
6(6 ounce)skin-on salmon fillets
½teaspoonsalt
½teaspoonground pepper
DirectionsPreheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.Heat oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until softened, about 2 minutes. Stir in crushed red pepper; cook, stirring constantly, for 30 seconds. Add spinach in batches; cook, stirring until wilted before adding more, about 3 minutes total. Remove from heat. Add mozzarella and cream cheese; stir until the cheeses melt. Let cool for 10 minutes.Place salmon fillets skin-side down on a clean work surface. With a sharp knife, make a cut lengthwise down the middle of each fillet, cutting to but not through the skin. Transfer the salmon to the prepared baking sheet. Sprinkle evenly with salt and pepper. Fill each pocket with about 1/3 cup of the spinach mixture. Bake until the salmon is opaque in the center, 8 to 10 minutes.Originally appeared: EatingWell.com, May 2019
Directions
Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.Heat oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until softened, about 2 minutes. Stir in crushed red pepper; cook, stirring constantly, for 30 seconds. Add spinach in batches; cook, stirring until wilted before adding more, about 3 minutes total. Remove from heat. Add mozzarella and cream cheese; stir until the cheeses melt. Let cool for 10 minutes.Place salmon fillets skin-side down on a clean work surface. With a sharp knife, make a cut lengthwise down the middle of each fillet, cutting to but not through the skin. Transfer the salmon to the prepared baking sheet. Sprinkle evenly with salt and pepper. Fill each pocket with about 1/3 cup of the spinach mixture. Bake until the salmon is opaque in the center, 8 to 10 minutes.
Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
Heat oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until softened, about 2 minutes. Stir in crushed red pepper; cook, stirring constantly, for 30 seconds. Add spinach in batches; cook, stirring until wilted before adding more, about 3 minutes total. Remove from heat. Add mozzarella and cream cheese; stir until the cheeses melt. Let cool for 10 minutes.
Place salmon fillets skin-side down on a clean work surface. With a sharp knife, make a cut lengthwise down the middle of each fillet, cutting to but not through the skin. Transfer the salmon to the prepared baking sheet. Sprinkle evenly with salt and pepper. Fill each pocket with about 1/3 cup of the spinach mixture. Bake until the salmon is opaque in the center, 8 to 10 minutes.
Originally appeared: EatingWell.com, May 2019
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Nutrition Facts(per serving)312Calories14gFat7gCarbs39gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
