Now that I’m in culinary school and I no longer have control over my Tuesday and Thursday night dinner recipes, I’ve had to incorporate some meat back into my diet. (If you present your dish to the chef and haven’t tried it—he gets a little pissy.) This just makes me appreciate my fish and vegetable filled meals the rest of the week that much more though.
Fish is so healthy for you. It has a ton of omega 3 fatty acids that can lower cholesterol. It’s also been shown to reduce inflammation which helps with diseases like arthritis and asthma. Not to mention, it’s super tasty.
There are plenty of fish in the sea (see what I did there! Ha!) but one of my favorites is salmon. Salmon is great to cook with because it’s a naturally oily fish. This means you don’t really have to do a whole lot to it because it seasons itself. Compared to other fish, the fat content is a little higher—but it’s the good kind of fat (think avocado fat) so I try not to worry too much about it. Now salmon is phenomenal all on its own, however, today—we’re gonna stuff it!
Yields: 2 fillets
Prep Time: 5 minutes | Cook Time: 8-10 minutes | Total Time: ~15 minutes
Ingredients
2, 4 oz salmon fillets (skin on)
1 cup spinach
¼ cup pesto
2 tbsp water
6 cherry tomatoes, halved
1. Preheat oven to 500.
2. Add a few tbsp of water to a pan and cook spinach, covered until the leaves have wilted.
3. Make an incision on the side of the salmon fillet running down the front (making sure not to cut all the way through to the skin) and around to the other side creating a pocket.
4. Line pocket with 1-2 tbsp pesto. Top with spinach and grape tomatoes. Repeat with second fillet.
5. Line a baking sheet with aluminum foil and place fillets on top. Cook in preheated oven X approximately 8-10 minutes (depending on the size of the fillet) or until cooked through.
6. When finished cooking, remove the skin by placing a spatula in between the skin and meat and slide the fillet off.
The Cook’s 2 cents:
· You don’t necessarily have to buy the fillet with the skin on. However, I find it serves two purposes. 1. It enhances the flavor of the fish. 2. It’s easier to remove after cooking without wasting any of the fish.
· I add the tomatoes last because they get a nice crunch from the heat of the oven that gives them a good texture and flavor.
· I use aluminum foil on my baking sheet just for an easier clean up. The skin can stick to the pan making it a little difficult to clean.
Nutrition Facts:
Servings Per Recipe: 2 Serving Size: 1 fillet with 1 1/2 tbsp pesto
Calories: 253 Fat: 15g Sodium: 300mg Carbs: 5g Fiber: 1g Sugars: 3g Protein: 24g
