Roasted Herb Crusted Salmon stuffed with Spinach, Walnuts, Roasted Red Pepper & Basil335cal/10carb/18fat/32pro

Ingredients:

5oz raw salmon

4grams chopped walnuts

10grams cut up roasted red pepper –

grams panko crumbs

115grams fresh asparagus

Small handful of baby spinach

1 large fresh basil leaf cut up

Dijon mustard

Juice & zest from half a lemon

Spices: Fresh Rosemary, thyme, ground pepper

Directions: Preheat oven to 400 degrees. Remove the zest from half a lemon and set aside. Place the salmon in small bowl and cover with lemon juice and allow to marinate while oven is preheating. <Optional: brown the panko in a small frying pan over medium high heat and set aside> Using the same frying pan, cook the spinach with the lemon zest for about 1-2 minutes until wilted and set aside to cool. Chop up the fresh rosemary & thyme and mix together with the panko crumbs. Once the spinach has cooled mix it with the red pepper, walnuts & basil. Cut a small slit lengthwise in the side of the salmon, making sure to not go all the way through & carefully stuff in the spinach mixture by hand. Arrange salmon & asparagus on a foiled lined baking sheet. Season the salmon & asparagus with some fresh ground pepper. Top the salmon with a thin layer of Dijon mustard. Using your hand, press the panko/herb mixture into the mustard. Spray everything with a little cooking spray & bake for 15 minutes.