Baked Pesto-Stuffed Salmon Fillets
By Chatelaine
This article has not been rated yet.
Photo, Erik Putz.
Salmon fillets are stuffed with pesto and cream cheese and topped with crispy panko breadcrumbs for this impressive dinner.
Ingredients
-
1/4 cup
cream cheese
, softened
-
1/3 cup
pesto
, store-bought or homemade (see Kitchen Tip)
-
1/2 cup
panko bread crumbs
-
1 tbsp
olive oil
-
1/4 tsp
salt
-
4
skinless
salmon fillets
, about 180 g each and 1 in. thick
Salad
-
3 tbsp
olive oil
-
2 tbsp
white wine
vinegar
-
1 small
garlic clove
, minced
-
1 tsp
Dijon
mustard
-
1/4 tsp
salt
-
1 142-g
hearty kale
salad mix
, such as Eat Smart
Instructions
- Position rack in centre of oven and preheat to 400F. Line a large rimmed baking sheet with foil. Mash cream cheese in a small bowl until smooth, then mix in pesto. On a plate, combine panko with 1 tbsp oil and 1/4 tsp salt.
- Using a sharp paring knife, cut a 3-in. slit in the middle of 1 side of each salmon fillet (make sure not to cut all the way through). Spoon 2 tbsp cheese mixture into pocket of each fillet. Dip tops of salmon into panko mixture, pressing gently. Arrange salmon, panko-side up, on prepared sheet. Bake until a paring knife inserted into thickest part of fillet comes out warm, 12 to 15 min.
- Salad: Whisk 3 tbsp oil, vinegar, garlic, Dijon and 1/4 tsp salt in a large bowl. Toss with kale mix. Serve with stuffed salmon.
Kitchen Tip
- To make your own pesto, blend 1 garlic clove, 4 cups basil leaves, 1/2 cup toasted pine nuts, 1/3 cup grated parmesan, 2 tbsp lemon juice and 1/4 tsp salt until finely chopped, and gradually add 1/3 cup each of olive and vegetable oil while blender is running.
Nutrition (per serving)
- Calories
- 579,
- Protein
- 34 g,
- Carbohydrates
- 11 g,
- Fat
- 43 g,
- Fibre
- 2 g,
- Sodium
- 639 mg.
- Excellent source of
- vitamin C
