Walnut Stuffed Salmon


Got your red on?

Or – in the case of salmon – pink? If you’ve read Monday’s post, Healthy Lifestyles – National Wear Red Day, you may be inspired to make this next heart-healthy recipe from California Walnuts. Those ‘nuts’ say "this entree packs a ‘mega punch’ with walnuts and salmon both being rich in omega 3 fatty acids."  Plus, brown rice and spinach bring balance and flavor, which will make this heart-shaped meal let the real thing know just how much you care.

(Makes 4 servings)

2 teaspoons olive oil
¼ cup minced onion
1 clove garlic, minced
4 cups chopped spinach
1/2teaspoon salt
1/2 teaspoon pepper
1 cup cooked brown rice
2 teaspoon lemon zest
¼ cup shredded old Cheddar cheese
½ cup chopped California walnuts (or other available brand)
1 pound salmon fillet, skinned and pin bones removed

In a large non-stick skillet, heat oil over medium heat. Add onion; cook until tender but not browned, about 5 minutes. Stir in garlic, spinach, salt and pepper and cook until spinach starts to wilt, about 3 minutes. Remove from heat.  Add cooked rice to spinach and stir in lemon zest until well combined. 
Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts. Roll up gently using toothpicks or butcher’s twine to secure.  Place salmon on a parchment lined rimmed baking sheet and bake in 375° oven until fish is cooked through, about 15-20 minutes.  Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or green salad.

For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites.

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