Spinach Stuffed Salmon

This is my all-time favorite salmon recipe. After the salmon recipe is the recipe I used for homemade pesto. The pesto can be frozen for up to three months because you won't use the whole batch for the salmon. Store-bought can be used, but it is cheaper (and yummier) to make your own. Also, in many specialty stores, you can purchase bulk sun-dried tomatoes for a minimal price. When purchasing your salmon fillets, make sure that they have a substantial thick area that can be sliced for the stuffing.

This recipe is easily halved or doubled and is adapted from the South Beach Diet Cookbook.

Spinach Stuffed Salmon

• 2 salmon fillets (about 6 ounces each)
• salt/pepper
• 5 ounces fresh spinach, coarsely chopped
• 1 tablespoon prepared pesto
• 1 tablespoon sun-dried tomatoes, coarsely chopped
• 1 tablespoon pine nuts

1. Preheat oven to 400 degrees.
2. In the thickest part of the salmon, make a large slit, but be sure to not cut all the way through.
3. Sprinkle the salmon very lightly with salt and pepper.
4. Separately, combine spinach, pesto, tomatoes, and pine nuts.
   
5. Carefully, stuff the salmon pocket with as much of the spinach mixture as possible. If necessary, hold the filling in with 1-2 toothpicks.
6. Place salmon on baking sheet and cook for about 10 minutes.
7. Enjoy!

Homemade Pesto

All of these ingredients can be adjusted per taste.

• 2/3 cup packed bail leaves
• 1/3 cup grated Parmesan
• 2 tablespoons pine nuts
• 2 garlic cloves
• 1/8 teaspoon each salt/pepper
• approximately 1/3 cup olive oil

1. Combine all ingredients except olive oil in food processor or blender (preferably food processor)
2. Turn on lowest speed and allow ingredients to coarsely chop for a few seconds.
3. Add olive oil in a steady stream until desired consistency is achieved.
   
4. Freeze unused portion and use with three months.