Shelly's Recipe

HERB CHEESE STUFFED SALMON

Category: Fish and Seafood

6 (6 oz) skinless salmon fillets
1 lemon, cut into wedges
2 tsp lemon peel from lemon
1 (5.2 oz) container garlic and herb cheese
Sea salt
1 cup soft bread crumbs
1/3 cup shredded parmesan cheese
1/4 cup butter, melted
2 tbsp pine nuts, toasted

Preheat oven to 425. In a bowl, combine cheese and lemon peel. In top of each fillet, from about 1/2 inch from edge, cut a pocket, taking care not to cut all the way through the fish. Spoon cheese mixture into pockets. Season fish with salt. Place in a shallow baking pan. Set aside.

In a small bowl, combine remaining ingredients. Lightly press onto fish. Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.