• 28 Ratings

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

Source: Better Homes and Gardens


Recipe Summary

20 mins
14 mins at 425°


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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

537 calories; total fat 40g; saturated fat 17g; polyunsaturated fat 8g; monounsaturated fat 10g; cholesterol 125mg; sodium 561mg; potassium 673mg; carbohydrates 7g; fiber 1g; sugar 1g; protein 38g; vitamin a 340IU; vitamin c 20mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 13mg; vitamin b6 1mg; folate 56mcg; vitamin b12 5mcg; calcium 101mg; iron 1mg.


28 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1