Posted by: Bill & Gayle McCord | October 22, 2010

Weekend Recipe: Stuffed Roasted Salmon

If you like salmon, you’ll Weekendthis dish!

Stuffed, Roasted Salmon

  • 1 (2-pound) center-cut boneless, skinless salmon fillet
  • 1 cup ricotta cheese
  • 1 cup crumbled feta cheese
  • Salt and pepper to taste
  • 1 tablespoon Dijon mustard
  • 1 cup packed baby spinach, divided
  • Extra virgin olive oil
  • Chopped dill
  • Chopped oregano

Preheat oven to 450°F.

Butterfly salmon fillet through the center so that it lays open flat in one large piece like a book . Turn salmon over so gray underside is facing up and arrange on a clean work surface. In a bowl, mash together ricotta and feta until well blended then season with salt and pepper.  Lay some spinach leaves on top of the grey part, then spread the cheese mixture, then one more layer of spinach leaves.  Roll the salmon up and tie with string.  Sprinkle it with herbs and then bake at 450 for 25 minutes.


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