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Herbed Cheese-Stuffed Salmon

Makes: 6 servings
Prep 20 mins Bake 425°F 14 mins
Herbed Cheese-Stuffed Salmon
Ingredients
  • 6 6  ounces  fresh or frozen skinless salmon fillets
  • 1  lemon
  • 1 5.2 ounce container  semisoft cheese with garlic and herbs
  •  Sea salt or salt
  • 1  cup  soft bread crumbs (about 1-1/2 slices)
  • 1/3  cup  freshly shredded Parmesan cheese (1-1/2 oz.)
  • 1/4  cup  butter, melted
  • 2  tablespoons  pine nuts, toasted
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.

Nutrition Facts (Herbed Cheese-Stuffed Salmon)
  • Servings Per Recipe 6,
  • cal. (kcal) 537,
  • Fat, total (g) 40,
  • chol. (mg) 125,
  • sat. fat (g) 17,
  • carb. (g) 7,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 8,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 38,
  • vit. A (IU) 340,
  • vit. C (mg) 20,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 5,
  • sodium (mg) 561,
  • Potassium (mg) 673,
  • calcium (mg) 101,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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