Spinach-Stuffed Salmon Fillets

4 salmon fillets (about 5 ounces each) Pinch salt Pinch freshly ground black pepper 1 package (10 ounces) baby spinach, coarsely chopped 2 tablespoons prepared pesto

1 tablespoon chopped dry-packed sun-dried tomatoes 1 tablespoon pine nuts

Heat the oven to 400 F. Make a slit two-thirds of the way through the center of each fillet making sure not to cut all the way through. Season each fillet with the salt and pepper. In a bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon 1/3 cup of the mixture into each slit.

Arrange the fillets on a broiler pan coated with cooking spray. Roast for 8-10 minutes or until the spinach mixture is heated through.

Serves 4

Nutrition at Glance: Per serving: 329 calories, 32 g protein, 4 g carbohydrates, 20 g fat, 4 g saturated fat, 213 mg sodium, 86 mg cholesterol, 3 g fiber