Stuffed Salmon with Goat Cheese, Spinach & Camelina

1 fresh salmon filet of 2,2 lb. (1 kg)

5 oz. (150 g) of goat cheese

1 cup (250 ml) of baby spinach, coarsely chopped

6 sliced ​​mushrooms

1/3 cup (75 ml) of dried cranberries

4 tbsp. (60 ml) of virgin camelina oil Signé caméline

2 tbsp. (30 ml) of camellia seeds Signé caméline

Fresh ground salt and pepper to taste

1. Preheat the oven to 350 ºF (180 ºC). Lightly oil a baking dish.
2. Make a long incision all along the salmon fillet, making sure to leave the other side intact. Open the filet by spreading it on each side of the incision.
3. Spread the goat cheese on one side of the salmon filet. Add the spinach, cranberries, mushrooms and sprinkle with camelina seeds.
4. Add a light drizzle of camelina oil to the stuffing.
5. Close the salmon.
6. Drizzle again with camelina oil.
7. Season with salt and pepper.
8. Cover with aluminum foil. Bake for 20 to 25 minutes until the salmon becomes pale.