Dill & Spinach Stuffed Salmon
Ingredients
(2) 6 oz Wild Caught Salmon Steaks
1 bag of fresh spinach leaves
Pinehurst Olive Oil Wildleaf Fern Dill Olive Oil
1 garlic clove, minced or crushed using garlic press
1/2 cup shredded asiago cheese
1/2 – 3/4 cup gluten free (or regular) plain breadcrumbs
1 egg
1 bunch broccoli
Instructions
Preheat oven to 375 degrees.
Pat salmon steaks dry & set aside.
Add Wildleaf Fern Dill Olive Oil & crushed garlic to frying pan. Saute spinach until wilted.
Squeeze out or drain spinach juices & place in a medium sized bowl.
Add asiago, breadcrumbs & egg together in a bowl & mix until blended.
Filet the salmon steaks in the center & stuff the spinach mixture into the salmon.
Place salmon steaks in greased 8×8 glass dish, drizzle the tops with Dill Olive Oil & bake for 20-25 minutes.
While salmon is baking, wash & chop broccoli, then steam until desired texture is reached.
Plate & serve…oh so delicious!