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Photo, Erik Putz.
Salmon fillets are stuffed with pesto and cream cheese and topped with crispy panko breadcrumbs for this impressive dinner.
1/4 cup cream cheese, softened
1/3 cup pesto, store-bought or homemade (see Kitchen Tip)
1/2 cup panko bread crumbs
1 tbsp olive oil
1/4 tsp salt
4 skinless salmon fillets, about 180 g each and 1 in. thick
3 tbsp olive oil
2 tbsp white wine vinegar
1 small garlic clove, minced
1 tsp Dijon mustard
1/4 tsp salt
1 142-g hearty kale salad mix, such as Eat Smart
Position rack in centre of oven and preheat to 400F. Line a large rimmed baking sheet with foil. Mash cream cheese in a small bowl until smooth, then mix in pesto. On a plate, combine panko with 1 tbsp oil and 1/4 tsp salt.
Using a sharp paring knife, cut a 3-in. slit in the middle of 1 side of each salmon fillet (make sure not to cut all the way through). Spoon 2 tbsp cheese mixture into pocket of each fillet. Dip tops of salmon into panko mixture, pressing gently. Arrange salmon, panko-side up, on prepared sheet. Bake until a paring knife inserted into thickest part of fillet comes out warm, 12 to 15 min.
Salad: Whisk 3 tbsp oil, vinegar, garlic, Dijon and 1/4 tsp salt in a large bowl. Toss with kale mix. Serve with stuffed salmon.
Calories 579, Protein 34g, Carbohydrates 11g, Fat 43g, Fibre 2g, Sodium 639mg.
Excellent source of vitamin C.