Cream Cheese Stuffed Salmon

Good For You

Ingredients

4 servings

4 (4 ounces each) one-inch thick salmon fillets with skin*
1 teaspoon salt
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoon finely chopped red bell pepper
¼ cup finely chopped mushrooms
½ cup firmly packed spinach leaves, coarsely chopped
3 ounces Crystal Farms® Neufchatel Cream Cheese
3 tablespoons seasoned bread crumbs
1 tablespoon Crystal Farms® Grated Parmesan Cheese

Cooking Directions

Heat oven to 450° F. Line shallow baking pan with foil; spray with nonstick cooking spray. Cut 3/4-inch deep x 2 ½-inch long slits down center if each salmon fillet. Place skin side down on prepared baking pan; sprinkle salmon with salt. Set aside. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Add onions; cook 2 minutes. Add red bell pepper and mushrooms. Cook 2 to 3 minutes until vegetables are soft. Add spinach; cook 1 minute until wilted. Reduce heat to low. Slowly stir in Crystal Farms® Neufchatel Cream Cheese until cheese is mooth. Carefully stuff filling into cut salmon fillets (filling will mound above salmon). Melt remaining 1 tablespoon butter. Stir together bread crumbs, Crystal Farms® Grated Parmesan Cheese and melted butter in small bowl. Carefully top each stuffed salmon with bread crumb mixture**. Bake 12 to 15 minutes or until salmon is no longer pink.

*Tip: Purchase 1 pound salmon fillet that is about 1-inch thick. Cut into 4 fillets. Salmon skin is tough so for easier cutting use kitchen scissors.

**Tip: Bread crumb mixture burns easily so clean any crumbs off bottom of pan before baking.