How to make it

  • Put spinach in a small saucepan with 1 TB. 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.
  • Cut a 1/2-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. Serve with grilled vegetables, if desired.
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