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Serves/Makes: 4

Ingredients:

• 1 (2-pound / 1-kg) piece fresh salmon
• 8 ounces (227 g) fresh spinach, chopped
• 1/4 teaspoon (1 mL) fish stock concentrate
• 1 tablespoon (15 mL) boiling water
• 3 slices whole wheat bread, crusts removed and then crumbled
• 1/8 teaspoon (0.5 mL) salt
• 1/2 teaspoon (2.5 mL) freshly ground black pepper
• 1 medium-size onion, chopped
• 2 large tomatoes, peeled, seeded and cubed

How to cook:

• Preheat oven to 350°F (180°C).
• Trim and clean salmon set aside.
• Simmer spinach, covered, into 2 tablespoons (30 mL) fish stock (a little fish stock concentrate mixed with water), for 3 minutes.
• Mix together whole wheat bread crumbs, salt, pepper, chopped onion and tomato cubes add to cooked spinach.
• Stuff salmon with mixture sew-up salmon opening using butcher's thread.
• Arrange fish into a roasting pan.
• Cover and bake into preheated oven, for 20 to 25 minutes.

This recipe for Florentine Baked Salmon serves/makes: 4

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Main Ingredient: Salmon
Preparation Method: Baked
Cuisine: Italian