Recipe

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• 1 package frozen chopped spinach, thawed
• 1/2 cup cream cheese, room temperature (about 4 oz)
• 1/2 cup goat cheese, room temperature
• 1 pinch ground nutmeg
• 6 (7 oz) salmon fillets, with skin (each about 1 inch thick )
• olive oil
• 1 2/3 cups fresh breadcrumbs , from french bread with crust
• 1/4 cup butter, melted
• 1/4 cup freshly grated parmesan cheese

• 1 Squeeze spinach completely dry.
• 2 Place in small bowl and mix in cream cheese, mascarpone, and ground nutmeg.
• 3 Season to taste with salt and pepper.
• 4 Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture.
• 5 Fill each slit with spinach mixture, dividing equally among salmon fillets.
• 6 (Can be made 4 hours ahead. Cover and chill.) Preheat oven to 450°F.
• 7 Brush rimmed baking sheet with olive oil.
• 8 Sprinkle salmon fillets with salt and pepper.
• 9 Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl.
• 10 Top each salmon fillet with breadcrumb mixture, pressing to adhere.
• 11 Place salmon fillets, skin side down, on prepared baking sheet.
• 12 Bake salmon until opaque in center, about 12 minutes.
• 13 Transfer to plates and serve.