Ricotta, Feta And Spinach Stuffed Salmon

1. 1

   Butterfly salmon fillet by inserting knife into side of fillet and running it lengthwise to cut salmon open like a bun making sure not to cut all the way through(salmon should remain in one piece).

2. 2

   In small bowl mix cheeses and pepper till smooth. Spread on one half of salmon. Layer spinach on top of cheese mixture and fold t op half of fillet over filling.

3. 3

   Spoon miracle whip on top of fillet and squeeze lemon juice over top.

4. 4

   Bake at 375F in a greased and covered casserole dish for 15-20 minutes until fish is cooked through and flakes easily with a fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.