Baked Salmon Stuffed with Mascarpone Spinach

Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain and rinse with cold water. Squeeze DRY, then finely chop. Place in a bowl. Mix in cream cheese, mascarpone and nutmeg. Season with salt and pepper to taste.

In each fillet, cut a 3/4″ deep, 2-1/2″ long slit down the center, forming a pocket for the spinach mixture. Fill the slits with the mixture, dividing equally among the fillets.

Preheat oven to 450 F. Brush a rimmed baking sheet with olive oil. Sprinkle fillets with salt and pepper. Mix the freshly made breadcrumbs with the butter and parmesan cheese. Top each fillet with some of the breadcrumb mix, pressing to adhere.

Place the fillets, skin side down, on the prepared baking sheet. Bake until opaque in center, approximately 12 to 15 minutes.