Baked Pesto-Stuffed Salmon Fillets
40
- Prep Time10 mins
- Total Time25 mins
- Makes4 servings
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 34g, Carbohydrates 11g, Fat 43g, Fibre 2g, Sodium 639mg.
Excellent source of vitamin C.