Spinach-Stuffed Salmon Fillets

Ingredients

• 10 ounce baby spinach coarsely chopped
• 1 pinch pepper black freshly ground
• 1.5 teaspoons dry-packed sun-dried tomatoes chopped
• 1 tablespoon pesto prepared
• 1.5 teaspoons pinenuts 
• 10 ounce salmon fillet 
• 1 pinch salt 

Equipment

• bowl
• oven
• broiler pan

Directions

1. Heat the oven to 400 degrees F. Make a slit two-thirds of the way through the center of each salmon 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.
2. Arrange the fillets on a broiler pan coated with cooking spray. Roast for 8 to 10 minutes or until the spinach mixture is heated through.