1 10 ounce bag fresh baby spinach leaves, checked
8 ounces cream cheese, at room temperature
¼ teaspoon nutmeg
8 6-8 ounce salmon fillets with skin
1 tablespoon oil
3 cups panko or homemade breadcrumbs from dried challah
1/2 cup (1stick) butter, melted
1/2 cup grated parmesan cheese
prepare the spinach:
In a large pot of boiling water, cook spinach just until wilted, about 30 seconds. Drain and rinse with cold water to stop the cooking process. Squeeze out as much water as you can. Mix spinach with cream cheese and nutmeg, set aside.
Preheat oven to 450 degrees F. Brush a 12”x16” baking sheet with oil or line with parchment
Rinse each fillet and pat dry. In the center of each filet, cut a slit 2 to 2 ½” long, making sure not to cut through the end, forming a pocket in the salmon. Dividing the spinach mixture evenly between the filets, generously stuff the slit.
Mix breadcrumbs, melted butter and Parmesan. Top each filet with crumbs, pressing to adhere. Place fillets in the pan, skin side down. Bake for 15-17 minutes. Serve hot.
You can prepare this dish in advance and refrigerate or freeze raw. Bake it just before serving.