Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry then finely chop. Place in small bowl. Mix in cream cheese, mascarpone and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4 inch deep, 2 1/2 inch-long slit down center of topside of each fillet, forming pocket for spinach mixture. Fill slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)
Preheat oven to 450°E, Brush rimmed baking sheet witholive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs,
melted butter and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.
Serve with a crisp Sauvignon Blanc from California or Zealand or a French Sancerre.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1169g)|
|Recipe Makes: 4|
|Calories from Fat: 1214 (35%)|
|Amt Per Serving||% DV|
|Total Fat 134.9g||180 %|
|Saturated Fat 47.8g||239 %|
|Monounsaturated Fat 34.7g|
|Polyunsanturated Fat 32.1g|
|Cholesterol 379.6mg||117 %|
|Sodium 10568.3mg||364 %|
|Potassium 3407mg||90 %|
|Total Carbohydrate 388.7g||114 %|
|Dietary Fiber 29g||116 %|
|Sugars, other 359.6g|
|Protein 177.5g||254 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3509
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