Ingredients:
1 pound Salmon, cut with a pocket
1/2 cup spinach leaves
2 tbsp craisins
1 tsp lemon zest
1 clove garlic, minced
1 tbsp Dijon mustard
1/2 cup panko bread crumbs
Few basil leaves
Sprinkle of oregano
Directions:
Preheat oven to 375 degrees F. Saute spinach, lemon zest, garlic on a saucepan until spinach wilts.
Combine craisins, basil and oregano leaves in a bowl. Mix together with the spinach mixture.
Stuff the salmon pocket with about 2 tablespoons of the mixture.
Apply Dijon mustard on top of the salmon filet and coat with panko breadcrumbs.
Bake salmon in the oven for about 20 minutes.
