Walnut Stuffed Salmon
This recipe packs a heart-healthy punch as both salmon and walnuts contain omega-3 fatty acids. The addition of brown rice and spinach rounds out the nutritional balance and boasts delectable flavour.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 tsp olive oil
- 1/4 cup onion minced
- 1 clove garlic minced
- 4 cups spinach chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup cooked brown rice
- 2 tsp lemon zest
- 1/4 cup old cheddar cheese shredded
- 1/2 cup walnuts chopped
- 1 lb salmon fillet skinned and pin bones removed
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In large non-stick skillet, heat oil over medium heat. Add onions;cook until tender but not browned, about five minutes. Stir in garlic,spinach, salt and pepper and cook just until spinach starts to wilt,about three minutes. Remove from heat.
- Add cooked rice to spinach and stir in lemon zest until well combined.
- Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts. Roll up gently using toothpicks or butcher’s twine to secure.
- Place walnut stuffed salmon on a parchment-lined rimmed baking sheet and bake in a 375ºF(190ºC) oven until fish is cooked through, about 15-20 minutes.
- Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or a green salad.
Recipe Notes
Per serving: 378 calories, 24 g protein, 24 g total fat, 5 g saturated fat, 11 g polyunsaturated fat, 7 g monounsaturated fat, 57 mg cholesterol, 17 g carbohydrate, 4 g fibre, 419 mg sodium
