* Ingredients :
+Salmon
°4 skinless salmon fillets
°Salt // pepper for season
°2 tsp lemon juice
°2 tsp olive oil, divided
°1 tsp unsalted butter
+filling:
°120g cream cheese, at room temperature
°120gm frozen spinach, thawed
°1/4 cup finely grated Parmesan cheese
°2 tsp minced garlic
°Salt // pepper to taste
Optional garlic butter:
°1 tsp butter
°1 tsp garlic
°1 tsp lemon juice
°Grilled asparagus
° 1 pound asparagus (choose thicker spears)
°1 tsp extra virgin olive oil
°1 tsp salt
°1/2 teaspoon freshly ground black pepper
°Lemon wedges, if desired
* Directions :
Lay each salmon fillet on a flat surface. Seasoning both sides with salt, pepper, 1 tsp olive oil, also lemon juice.
Cut a slit or pocket about 3/4 of the way down, being careful not to cut all the way through.
Squeeze the excess liquid from the spinach Get rid of the liquid. In a medium bowl, mix together spinach, cheese, Parmesan, and garlic. Season with salt and pepper.
Fill the salmon "pockets" with one to two tablespoons of the spinach dip, spreading it evenly across the back of the spoon.
For the salmon in the oven:
Preheat the oven to 350°F (175°C). Place the stuffed salmon fillet in a lightly greased shallow skillet. Bake for 10-15 minutes or until salmon is fully cooked, opaque in center, and flakes easily with a fork.
Pour the juices into a frying pan or skillet. Add butter, garlic and lemon juice. Fry until fragrant (about 30 seconds). Lift and serve with salmon.
Enjoy !
