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February’s Recipe: You’ll ❤️ Our Heart Healthy Spinach-Stuffed Baked Salmon

AMBA is dedicated to helping you live your best life. A major part of staying healthy in retirement is your lifestyle and food choices. 

February is National Heart Month, so this recipe is perfect. It’s Mediterranean ingredients are rich in omega-3 fatty acids so it’s heart-healthy. Plus, it’s easy to make so it can be on your table in 30 minutes. And – most importantly – it’s delicious!

This recipe is for two because February is also Valentine’s month. And nothing says you love your partner more than providing them delicious foods that help them enjoy a heart-healthy lifestyle!


Servings:  2   

  • 2 salmon fillets, about 4 ounces each
  • 1 ounce spinach
  • 1/4 cup chopped roasted red bell peppers
  • 1/4 cup fresh basil, coarsely chopped
  • 1 tablespoon chopped walnuts
  • 1/2 teaspoon extra virgin olive oil
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon Dijon mustard (lowest sodium available)
  • 1 tablespoon plain dry bread crumbs (lowest sodium available)
  • 1/2 teaspoon dried oregano, crumbled
  • 1/4 teaspoon garlic powder
  • Dash of pepper


  1. In a skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly. Transfer to a bowl. Stir in the roasted peppers, basil, and walnuts. Cool for 5 minutes.
  2. Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
  3. Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful to not cut through to the other side. Stuff a scant 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or spoon, spread the mustard over the fish.
  4. Stir together the remaining ingredients in a bowl. Sprinkle over the fish. Lightly spray the top with cooking spray.
  5. Bake for 12 minutes or until the fish is the desired doneness and the filling is heated through.

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