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Dill & Spinach Stuffed Salmon

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  • Author: PinehurstOliveOilAdmin

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!


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