Recipe: Spinach-Stuffed Salmon Fillets

By Team Beachbody

Here's a quick and easy recipe suitable for fine dining. Super-high in protein and with a good dose of fiber courtesy of the spinach, this dish provides flavor and crunch. Don't freak out when you see the 24 grams of fat in the nutritional information below—it's heart-healthy fat from the salmon and almonds, including the precious omega-3s. Not a fish fan? We still recommend that you get your omega-3s—try a good supplement like Core Omega-3^™.

• 2 5-oz. salmon fillets, fresh and preferably wild
• 1 pinch salt
• 1 pinch black pepper
• 5 oz. packaged baby spinach, coarsely chopped
• 1 Tbsp. dry-packed sun-dried tomatoes, chopped
• 1/2 cup almonds, chopped
• Cooking spray

Heat oven to 400 degrees. Make a slit 2/3 of the way through the center of each salmon fillet, making sure not to cut all the way through. Season each fillet with salt and pepper. In a bowl, combine the spinach, tomatoes, and almonds. Spoon 1/3 cup of the mixture into each slit. Arrange fillets on broiler pan coated with cooking spray. Roast for 8 to 10 minutes or until fish flakes and spinach mixture is heated through. Serves 2.

Preparation Time: 10 minutes

Cooking Time: 8 to 10 minutes

Nutritional Information (per serving):
Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
499	48 g	8 g	26 g	24 g	1 g