½ cup breadcrumbs
½ cup of fresh spinach leaves
1 clove of garlic minced
1 lb. of salmon fillets
1 tsp lemon zest
1 tsp of dried oregano
2 T craisins chopped
1 T Dijon Mustard
2 T nuts chopped (pecans, walnuts or almonds are recommended)
3 - 4 fresh basil leaves chopped
Sauté the spinach, lemon zest, and garlic until spinach is wilted.
Combine the craisins, nuts, basil, and oregano leaves in a small bowl. Add the wilted spinach mixture to the small bowl and combine.
Cut a pocket horizontally into each salmon fillet. Stuff each pocket with about 2 tablespoons of the combined mixture.
Spread 1 tablespoon of Dijon mustard on the salmon and finish by sprinkling breadcrumbs on top of each fillet.
Place salmon on non-stick baking sheet or backing sheet lined with oven safe paper and bake for 20 minutes at 375°F or until fillets are fully cooked.