Spinach Stuffed Salmon

I made the decision that we will no longer be eating farm raised fish in our household. At the grocery, there weren't many options for wild fish available so I went with salmon. I've only began eating it in the past year or so, and it needs to have some kind of sauce for me.

This recipe is something I put together using elements of lots of different salmon recipes I've come across. I wasn't sure if it would be a trainwreck of competing flavors, but it was absolutely delicious! With the cheese and butter it's not the healthiest meal I could've fixed, especially since the fish is naturally high in cholesterol, but its occasionally okay to indulge a little! We even splurged with a little white rice.

Serves two

1/2 lb. Wild Sockeye Salmon Filet

filling:

1 tsp olive oil

1 tsp garlic, minced

1 cup fresh spinach leaves

1/4 cup goat cheese, crumbled

1/2 tbsp seasoned breadcrumbs

1/4 tsp lemon pepper

sea salt and fresh ground pepper

topping

1 tbsp unsalted butter, melted

1 tsp dijon mustard

1 tbsp shredded parmesan

1. Preheat oven to 350 degrees.

2. Cut a slit in the piece of salmon about 2/3 through, being carefully not to cut all of the way through. Place fish in a glass baking dish that has been sprayed with non-stick spray.

3. In a saute pan, heat oil. Add garlic, saute 1 minute, then add spinach, saute for another minute or two until spinach is wilted.

4. In a small bowl, combine spinach with goat cheese, breadcrumbs and seasonings. Mix well and stuff inside of salmon.

5. In a seperate small bowl, blend butter, mustard and parmesan. Brush on top of fish.

6. Bake for about 14 minutes, or until fish flakes with a fork and spinach mixture is heated through.