Baked Salmon with Mascarpone & Spinach
This salmon dish is my go-to recipe for special occasions. The creaminess of the filling ingredients, combined with the breadcrumbs really matches well with the meatiness of the salmon fillets. This recipe is adapted from a recipe I originally read in a Bon Appetit magazine years ago. If you cannot find mascarpone cheese (Italian cream cheese), just replace with cream cheese.
8 Salmon Fillets (about 1” thick)
Salt & Pepper to taste
1 Tbsp. Olive Oil
1 10-oz. Bag Baby Spinach Leaves
½ Cup Cream Cheese
½ Cup Mascarpone Cheese
2 ½ Cups Seasoned Breadcrumbs
½ Cup Butter, Melted
½ Cup Parmesan Cheese, Grated
In a skillet over medium heat, saute the spinach in the olive oil until wilted. Add the cream cheese and mascarpone cheese, stir and set aside to cool. Separately, in a bowl, mix all ingredients for breadcrumb topping and set aside. Place the salmon fillets on a greased baking sheet, skin side down. Cut a slit in each salmon fillet to form a pocket for the filling mixture. Sprinkle each fillet with salt and pepper. Fill each slit with the spinach mixture, dividing equally among the fillets. Top each fillet with the breadcrumb mixture, pressing down. Bake salmon fillets in a preheated 450 degree oven for approx. 12 minutes, until cooked through.