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Baked Salmon Stuffed with Mascarpone Spinach

Baked Salmon Stuffed with Mascarpone Spinach Recipe

  • 1 10-ounce bag fresh spinach leaves
  • 1/2 cup cream cheese (about 4 ounces), room temperature
  • 1/2 cup mascarpone cheese, room temperature
  • Pinch of ground nutmeg
  • 8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
  • Olive oil
  • 2 2/3 cups fresh breadcrumbs from French bread with crust
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup freshly grated Parmesan cheese
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