Cream Cheese Stuffed Salmon
Try this recipe for a light stuffed salmon. Made with fresh bell pepper, mushrooms, onion, Parmesan and Cream Cheese, it has just 284 calories/serving.
Ingredients
- 4 1-inch-thick salmon filets with skin* (4 ounces each)
- 1 tsp salt
- 2 tbsps Crystal Farms® Butter
- 2 tbsps finely chopped onions
- 2 tbsps finely chopped red bell pepper
- 1/4 cup finely chopped mushrooms
- 1/2 cup firmly packed spinach leaves; coarsely chopped
- 3 oz Crystal Farms Wisconsin 1/3 Less Fat Cream Cheese
- 3 tbsps seasoned breadcrumbs
- 1 tbsp Crystal Farms Grated Parmesan Cheese
Instructions
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Heat oven to 450° F. Line shallow baking pan with foil; spray with nonstick cooking spray. Cut 3/4-inch deep x 2 ½-inch long slits down center if each salmon fillet. Place skin side down on prepared baking pan; sprinkle salmon with salt. Set aside.
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Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Add onions; cook 2 minutes. Add red bell pepper and mushrooms. Cook 2-3 minutes until vegetables are soft. Add spinach; cook 1 minute until wilted.
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Reduce heat to low. Slowly stir in Wisconsin 1/3 less fat cream cheese until cheese is smooth. Carefully stuff filling into cut salmon fillets (filling will mound above salmon).
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Melt remaining 1 tablespoon butter. Stir together breadcrumbs, Grated Parmesan cheese and melted butter in small bowl. Carefully top each stuffed salmon with bread crumb mixture**.
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Bake 12-15 minutes or until salmon is no longer pink.
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