2 salmon fillets (5 oz each) 1/4 teaspoon black pepper 1/2 teaspoon salt 1 teaspoon olive oil 1/2 teaspoon minced garlic 2 cups fresh chopped spinach 1/8 teaspoon nutmeg 1/4 cup cream cheese
On a skillet heat oil, add the garlic and cook for 30 seconds then add the spinach and stir frequently. Season with salt and nutmeg and remove from the heat. Then mix the cooked spinach with cream cheese and set aside.
Fill the salmon pocket with the spinach and cream cheese mixture between the two fillets. Top with remaining cheese mixture. Close the foil packet and bake for 20 minutes.