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Spinach Stuffed Salmon
Serves 4 |
Dynamic textures and rich flavors.
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Ingredients:
| 1/2 cup frozen spinach, thawed and drained of water |
| 4 oz cream cheese |
| 1/3 cup grated parmesan |
| 1/2 cup shredded mozzarella |
| 1/8 teaspoon red pepper flakes |
| 1/4 teaspoon garlic powder |
| 4 salmon fillets, skin on, about 6 oz. each |
| 3 tablespoons olive oil |
| 1 teaspoon Kosher salt |
| 1/2 teaspoon ground black pepper |
| 2 tablespoons butter |
| 1 tablespoon lemon juice |
Directions:
- Stir together the spinach, cream cheese, parmesan, mozzarella, red pepper flakes and garlic powder in a mixing bowl. Set aside.
- Lay the salmon filets out on a cutting board, skin side down. Drizzle 1 tablespoon olive oil over the salmon fillets then sprinkle with salt and pepper.
- Cut a pocket in the middle of each fillet.
- Spoon an even amount of the spinach mixture into salmon filet.
- Pour the remaining olive oil into a large skillet. Add the butter and lemon juice. Bring to medium heat. Once hot, place the salmon skin side down into the skillet and cook for 6 minutes.
- Flip and spoon the liquids over the salmon.
- Cook for another 6 minutes.
| Main Ingredient: | Salmon Fillet |
| Cooking Method: | Stovetop |
| Course: | Dinner |
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