Creamy Spinach Stuffed Salmon in Garlic Butter

By dhoffmanlatter

Ingredients

• Salmon:
• 4 4 4 skinless salmon fillets
• to and pepper to season
• 2 2 2 tablespoons lemon juice
• 2 2 2 tablespoons olive oil divided
• 1 1 1 tablespoon unsalted butter
• Filling:
• 4 4 4 oz (120 g) cream cheese at room temp
• 4 4 4 oz (120 g) frozen spinach thawed
• 1/4 1/4 1/4 cup finely grated parmesan cheese
• 2 2 2 teaspoons minced garlic
• to and pepper, to taste
• Optional Garlic Butter:
• 1 1 1 tablespoon unsalted butter
• 1 1 1 tablespoon minced garlic
• 1 1 1 tablespoon lemon juice

Preparation

Step 1

Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

Squeeze excess liquid out of the spinach 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 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

For Stove Top:
Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).

Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through.

Transfer to a warm plate to make garlic butter.

Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

For Oven Baked Salmon:
Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork.

Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

Recipe Notes