Herbed Cheese Stuffed Salmon

1. 1

   Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425.

2. 2

   Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside.

3. 3

   In small bowl combine semisoft cheese and lemon peel.

4. 4

   In top of each fillet, from about 1/2 inch from one end, cut a pocket, taking care not to cut all the way through the fish. (If the fish is thin, cut into the fish at an angle).

5. 5

   Spoon cheese mixture into pockets. Season fish with salt Place in baking pan and set aside.

6. 6

   In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly.

7. 7

   Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.