Ingredients
4salmon fillets,skinless
salt and pepper,to season
2tbsplemon juice
2tbspolive oil,divided
1tbspunsalted butter
4ozcream cheese,at room temperature
4ozfrozen spinach,thawed
¼cupparmesan cheese,finely grated
2tspgarlic,minced
salt and pepper,to taste
1tbspunsalted butter
1tbspgarlic,minced
1tbsplemon juice
Preparation
Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon of olive oil, and lemon juice.
Cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
Squeeze excess liquid out of the spinach and discard liquid.
In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.
Fill salmon ‘pockets’ with 1 to 2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.
Heat butter and remaining oil in a skillet or non stick pan over medium-high heat. Add the salmon and fry for about 6 to 7 minutes until golden. Carefully flip and allow to cook on the other side until golden and cooked through.
Optionally, cover with a lid and continue cooking for a further 2 to 3 minutes, if necessary, until cooked through. Transfer to a warm plate.
Melt the butter in the remaining oil and juices in the pan leftover from the salmon. Add the garlic and lemon juice, then sauté until the garlic is fragrant.
Remove and serve with the salmon. Enjoy!
Preheat the oven to 350 degrees F. Place the stuffed salmon fillets in a shallow lightly greased baking pan.
Bake for 10 to 15 minutes or until salmon is cooked through.
Serve with garlic butter sauce, and enjoy!
