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Stuffed Salmon with Shrimp and Spinach Pesto
4
servings30
minutes45
minutesApproximately 600
kcalIngredients
2 salmon fillets, skin on or off
1/2 lb large shrimp, peeled and deveined
2 cups fresh spinach
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup pine nuts
1/4 cup olive oil
Salt and pepper to taste
2 slices of mozzarella cheese
2 sprigs rosemary for garnish
Directions
- Preheat oven to 375°F (190°C).
- Make the spinach pesto: Combine spinach, Parmesan cheese, garlic, and pine nuts in a food processor. Pulse until finely chopped.
- Slowly drizzle in olive oil while the food processor is running until a smooth paste forms. Season with salt and pepper to taste.
- Slice each salmon fillet horizontally to create a pocket, being careful not to cut all the way through.
- In a bowl, mix the shrimp with half of the spinach pesto.
- Stuff each salmon fillet with the shrimp and spinach pesto mixture.
- Place the stuffed salmon fillets on a baking sheet lined with parchment paper.
- Top each fillet with a slice of mozzarella cheese.
- Bake for 20-25 minutes, or until the salmon is cooked through and the cheese is melted and bubbly.
- Garnish with fresh rosemary sprigs before serving.
Notes
- You can use different types of cheese, such as provolone or Gruyere.
- Add a squeeze of lemon juice to the salmon before baking for extra flavor.
- The cooking time may vary depending on the thickness of the salmon fillets. Check for doneness with a fork.
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