Last Saturday I went for a wonderful hike with two friends, Pam and Amy. The hike was in the Black Rock Forest and it was a 9 mile loop that went up and over three summits. Here is a picture from the summit of Rattlesnake Hill where we had lunch, it's not everyday we get a view this lovely for lunch:
Here are the three of us by a resevoir we passed on the way up to the summit:
6 large salmon fillets, no bones
1 10 ounce bag baby spinach
Sun dried tomatoes
1. Preheat the oven to 400 degrees.
2. Finely chop the spinach and sun dried tomatoes and pine nuts and mix them all together in a small bowl so that you have an even amount of each ingredient in the bowl.
3. Slice a pocket in the thick part of each fillet and stuff the spinach mixture inside so it is almost over flowing. Spinkle each fillet generoulsy with salt, pepper and oregano. Place them on a broiler pan.