Salmon Stuffed with Feta and Spinach

Check out my first attempt at food photography - not too bad thanks to Jeremy's direction! This fish is so good lookin', it would have no problem adorning any holiday table.

Also, be sure to check out the new posting in 'A la Mode' on today's page. :)

Salmon Stuffed with Feta and Spinach

1 (2-pound) center-cut boneless, skinless wild salmon fillet
1 1/2 cup crumbled feta cheese
Salt and pepper to taste
1 cup packed baby spinach
Extra virgin olive oil

Melted Butter; Chopped Fresh Dill

Preheat oven to 450°F.

Butterfly salmon fillet through the center so that it lays open flat in one large piece like a book. Turn salmon over so gray underside is facing up and arrange on a clean work surface.

Season salmon with salt and pepper then top fillet with half the feta cheese. Arrange spinach on the top. Then sprinkle the rest of the cheese on top of spinach. Starting from one of the long sides, gently roll up salmon and tie snugly with cooking twine at 1-inch intervals.

Gently transfer salmon to a greased baking sheet. Drizzle melted butter over the top and sides of fillet. Sprinkle with fresh dill on top. Season with salt and pepper. Roast until just cooked through, about 20 minutes. Set aside to let rest for 5 minutes then carefully transfer to a serving platter, remove and discard twine and serve.