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Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 tablespoons chopped walnuts
¾ cup toasted bread cubes
2 small, ripe plum tomatoes, chopped
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
2 center-cut salmon fillets, each weighing 8 or 9 ounces
Nutritional analysis per serving (2 servings)
21 grams carbs; 218 milligrams cholesterol; 1133 calories; 26 grams monosaturated fat; 24 grams polyunsaturated fat; 15 grams saturated fat; 77 grams fat; 3 grams fiber; 314 milligrams sodium; 86 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Heat oil in skillet and add onion. Saute until it begins to soften. Then stir in walnuts and continue to saute until onion begins to brown.
- Step 3
Stir in bread cubes and tomatoes and cook, stirring occasionally until bread cubes begin to soften and tomatoes release some of their juices.
- Step 4
Stir in basil and vinegar and remove from heat.
- Step 5
Arrange one salmon fillet on foil-lined pan, skin side down; top with stuffing mixture and pat down. Top with second fillet, skin side up. (The stuffing will hang out over the edges, but don't worry. Just serve it with the fish.) Bake for 20 to 25 minutes, until top fillet is cooked through but is still moist.
Private Notes