Spinach Stuffed Salmon Fillets
	2   (5 ounce) salmon fillets   pinch    salt   pinch    freshly ground black pepper   1/2   (10 ounce) package baby spinach, coarsely chopped   1 Tbs    prepared basil pesto   2 tsp    chopped dry-packed sun-dried tomatoes   2 tsp    pine nuts     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.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.