Name: Baked Salmon Stuffed with Mascarpone Spinach
Yield: 8 Servings
Ingredients: 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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