
Salmon Stuffed with Spinach and Feta
Ingredients (9)
- 1 Juice of 1 lemon
- 1 Pepper, to taste
- 1 tsp dried mint
- 2 cup vegetable stock fat-free, low-sodium
- 2 tbsp extra virgin olive oil divided
- 4 salmon fillets 3.5-ounce each, skinned
- 1 package frozen spinach 16-ounce, thawed and drained well
- 1 salt, to taste
- 2 tbsp feta cheese reduced-fat, crumbled
Directions
Learn how to make this recipe at American Diabetes Association