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!