Spinach and Cheese Stuffed Salmon

  • Yield : 48 ounces salmon
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 13m
  • Ready In : 23m


  • 1 10-oz. bag fresh spinach, washed
  • 4 oz. cream cheese, room temperature
  • 4 ounces mascarpone cheese, room temperature
  • Pinch of white pepper
  • Pinch of nutmeg
  • Zest from one lemon
  • Freshly ground pepper
  • 8 wild salmon fillets - 6 oz. each
  • 2 cups Italian flavored bread crumbs
  • 1/4 cup butter
  • 1/2 cup Pecorino Romano cheese, grated
  • 8 lemon slices for garnish on each plate


Step 1

Steam spinach in microwave until wilted, about one minute. Drain and dry with paper towels. Chop into fine pieces, then mix in medium bowl with cream and mascarpone cheeses, white pepper, nutmeg and zest. Add freshly ground pepper to taste, mixing until well combined.

Step 2

Spray an ovenproof dish with nonstick spray, place salmon fillets skin-side down. Slit each fillet down the center, just above the skin and not all the way to the ends. You have a pocket! Fill each pocket with cheese stuffing until all used up, allowing it to overflow a bit.

Step 3

Mix breadcrumbs, butter and grated cheese, spreading over the fillets and stuffing. Cover and chill if not ready to cook just yet. Bake at 450 degrees for about 12 minutes/until salmon flakes with a fork.

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