Bake & Roast

1. Preheat oven to 350 degrees F. Spray a 9-inch square pan with vegetable cooking spray.

2. Over the sink, place spinach in a sieve and press down to squeeze out asmuch water as possible. Place squeezed spinach in a medium bowl. AddNeufchatel cheese, garlic, and scallions and stir to mix well; set aside.

3. Using a sharp knife, cut each fillet in half crosswise, making two pieces of approximately equal size. Place one salmon piece in the baking dish. Spread a quarter of the spinach mixture on the salmon piece, then top spinach with the other half of the salmon fillet, arranging the fish so that the thin parts of the fillet are balanced with a thicker part on top. (Don't put two thin parts together or the end product will be lopsided and may cook unevenly.) Repeat with remaining fillets until all four are stuffed.

4. Brush the top of each portion with 1.4 tsp. of the garlic oil, then sprinkle with a pinch of the rub and 1.4 tsp. Parmesan cheese. Bake for 22 to 25 minutes, or until fish is cooked through. Fish should be just barely opaque; it will continue cooking for a few minutes. Let rest 5 minutes, then serve.

Source: Hannaford fresh Magazine, September - October 2009