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Andy Schreiber’s Stuffed Almond Meal Crusted Salmon

Take nice thick salmon fillets, skinless, and cut a pocket in one side, about two-thirds the length, making sure not to cut through to the other side, and not to cut through to the ends.

In a bowl, combine finely chopped fresh baby-leaf spinach, crumbled whole-fat feta cheese, and sun-dried tomatoes, packed in olive oil, that have been coarsely chopped.  Mix it all together with your hands, and stuff the mixture into the pockets in the salmon.

Dip the stuffed salmon fillets first into a beaten whole egg, making sure it’s fully coated, and then into a shallow bowl of almond meal, again making sure to coat the fillets completely on all sides.  Place into a ceramic baking dish, and bake at 350 degrees for about 15 minutes