Ricotta, Feta And Spinach Stuffed Salmon - cooking recipe

Ingredients

1 1/2 lbs salmon fillets
200 g ricotta cheese
125 g feta cheese
1 teaspoon ground pepper
1 cup spinach
1/4 - 1/3 cup fat-free Miracle Whip
1/2 lemon, juice of

Preparation

Butterfly salmon fillet by inserting knife into side of fillet and running it lengthwise to cut salmon open like a bun making sure not to cut all the way through(salmon should remain in one piece).
In small bowl mix cheeses and pepper till smooth. Spread on one half of salmon. Layer spinach on top of cheese mixture and fold t op half of fillet over filling.
Spoon miracle whip on top of fillet and squeeze lemon juice over top.
Bake at 375F in a greased and covered casserole dish for 15-20 minutes until fish is cooked through and flakes easily with a fork.