Spinach Salmon Roast with Feta and Ricotta
1 2lb salmon fillet, center cut, skin removed
1 cup ricotta cheese
1 cup crumbled feta
White pepper, to taste
Salt, to taste
1 tblsp Dijon mustard
1 cup packed baby spinach leaves, divided
Extra virgin olive oil
Freshly ground black pepper, to taste
Fresh dill and fresh oregano for garnish
Preheat oven to 450Â°F.
Slice the salmon through the center almost to the other end so the salmon will lay open flat in one large piece. Turn salmon over so gray underside is turned up. Set aside.
In a bowl, combine the ricotta cheese and feta, mashing and stirring with a fork until well blended. Season to taste with white pepper and salt.
Spread the salmon filet with the mustard. Lay 1/2 cup of the spinach over the mustard. Evenly spread the cheese mixture on top of the spinach. Top with the remaining spinach leaves.
Gently roll the salmon up and secure with cooking twine. Place salmon in a baking dish coated with olive oil. Brush the top and sides of the fish with olive oil. Sprinkle additional salt and black pepper, to taste, over the fish. Top with fresh dill and fresh oregano as a garnish.
Bake at 450Â°F for 15 to 20 minutes, or until fish is just cooked through.
To serve, slice carefully with a sharp, serrated knife