Ingredients Jump to Instructions ↓

  1. 1 cup fresh spinach , chopped

  2. 1/4 cup cream cheese , room temperature Pinch of nutmeg salt and pepper

  3. 2 8 oz. 1" thick salmon fillets with skin on olive oil

  4. 3/4 cup fresh breadcrumbs

  5. 4 TB. melted butter

  6. 1/4 cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. How to make it Filling: Put spinach in a small saucepan with 1 tbsp of water. Cook 1-2 minutes just to wilt the spinach. Rinse with cold water and squeeze dry. Combine spinach with cream cheese and nutmeg. Season with salt and pepper. Salmon: Cut a ½-inch deep slit in the middle of each salmon fillet, with skin side down. From the bottom of the slit, cut the fillet horizontally about 1-inch in both directions to form a pocket for the stuffing. Fill with the cream cheese mixture. Preheat oven to 450 degrees F. Brush a baking sheet with olive oil. Sprinkle salmon with salt and pepper. Combine breadcrumbs, butter and Parmesan cheese. Top each fillet with the crumbs, covering each top and pressing to adhere. Place salmon on baking sheet. Bake 12 minutes or until fish is opaque.


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