California Walnut Stuffed Salmon

2 teaspoons olive oil
1/4 cup minced onion
1 clove garlic, minced
4 cups chopped spinach
1/2 teaspoon each salt and pepper
1 cup cooked brown rice
1/4 cup shredded cheddar cheese
2 teaspoons lemon zest
1/2 cup chopped California Walnuts
1 pound salmon fillet, skinned and pin bones removed
In large non-stick skillet, heat oil over medium heat. Add onions;
cook until tender but not browned, about 5 minutes. Stir in garlic,
spinach, salt and pepper and cook just until spinach starts to wilt,
about 3 minutes. Remove from heat.
Add cooked rice to spinach and stir in lemon zest until well combined.
Spread spinach mixture evenly over salmon and sprinkle with cheese and
walnuts. Roll up gently using toothpicks or butcher’s twine to secure.
Place salmon on a parchment lined rimmed baking sheet and bake in
375*F oven until fish is cooked through, about 15 to 20 minutes.
Transfer to cutting board and let rest 10 minutes before slicing.
Makes 4 servings.