1 teaspoon olive oil
2 ounces fresh spinach leaves
1 teas. grated lemon zest
¼ cup chopped pimentos
¼ cup fresh basil leaves, coarsely chopped
2 T chopped walnuts
4 salmon fillets (about 4 oz. each), rinsed and patted dry with paper towels
2 T. Dijon mustard (we use Grey Poupon Country Dijon – it’s courser)
In a lg. skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the pimentos, basil and walnuts, Let cool for 5 minutes.
Preheat the oven to 400*. Line a baking sheet with foil. LIghtly spray the foil with cooking spray.
Cut a lengthwise slit into the top of the salmon to make a pocket for the stuffing, careful not to cut into skin on bottom. Divide spinach mixture and stuff well into each fillet pocket. Spread mustard over the fish.
Bake for 12-13 minutes, or until the fish flakes easily when tested and filling is warmed through.