5-Ingredient Spinach-Stuffed Salmon

Makes 4 servings. Recipe is from “Eat What You Love Quick & Easy: Great Recipes Low in Sugar, Fat, and Calories” by Marlene Koch (Running Press), who says, “This dish is a slightly adapted version of a recipe by a very talented colleague of mine, Michelle Dudash, created for her fabulous cookbook, ‘Clean Eating for Busy Families.’ ”

3 2 cups finely-chopped fresh spinach

3 tablespoons light mayonnaise

2 tablespoons Panko bread crumbs

2 tablespoons grated Parmesan cheese

¼ teaspoon black pepper (Testing note: I used ½ teaspoon.)

1? 83 teaspoon salt

4 (5-ounce) thick, center-cut, skin-on salmon fillets

21. Preheat oven to 375 F. Line a baking sheet with aluminum foil and set aside. In a small bowl, combine spinach, mayo, bread crumbs, cheese, pepper and salt.

2. Cut a slit lengthwise along the top of each piece of salmon, taking care to not cut completely through. Pull sides apart and spoon 3 tablespoons of spinach mixture into the middle of the slit. Smooth the filling into a mound.

3. Transfer fillets to the baking sheet and bake for 17 minutes, or until the center of the fillet is cooked through. Use a spatula to remove skin before serving.

Koch says salmon is high not only in heart-healthy Omega-3 fatty acids, but in unique, high-quality proteins. The powerful combo makes salmon good for your brain, bones, eyes and mood. Wild Atlantic Salmon has 8 grams of fat in a 4-ounce cooked portion, while farm-raised has 13 grams of fat. This recipe was analyzed using the average of the two.2


Nutritional analysis per serving: 225 calories, 3 grams carbohydrate (0 grams sugar), 13 grams total fat (1.5 grams saturated fat), 26 grams protein, 0 grams fiber, 75 milligrams cholesterol, 300 milligrams sodium. Food exchanges: 4 medium fat meat, ½ fat, 0 carbohydrate choices. Weight Watcher Plus Point Comparison: 6.