Herbed Cheese-Stuffed Salmon

To prepare this main dish recipe, a pocket is cut all the way through the fish that encases semi-soft garlic and herb cheese.

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4.0 by 37 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 14 mins 425°F

Herbed Cheese-Stuffed Salmon

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425 degrees F. Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside. In small bowl combine semisoft cheese and lemon peel. In top of each fillet, from about 1/2 inch from one edge, cut a pocket taking care not to cut all the way through the fish. (If fillet is thin, cut into the fish at an angle.) Spoon cheese mixture into pockets. Season fish with salt. Place in shallow baking pan. Set aside.
  2. In small bowl combine bread crumbs, Parmesan cheese, butter, and pine nuts; sprinkle over fillets, pressing lightly. Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges. Makes 6 servings.
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Nutrition Facts (Herbed Cheese-Stuffed Salmon)

  • Per serving:
  • 537 kcal ,
  • 40 g fat
  • (17 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 125 mg chol. ,
  • 561 mg sodium ,
  • 7 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 38 g pro.
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