Ingredients
4 salmon fillets skinless
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 cups baby spinach
4 ounces cream cheese softened
1/4 cup parmesan cheese
1/2 teaspoon Italian seasoning
2 tablespoons butter
1 tablespoon lemon juice
Instructions
Pat dry the salmon fillets then drizzle the olive oil over them. Season both sides with salt and pepper.
Cut slits in the salmon lengthways, ensuring you don’t cut too deeply so that the salmon breaks.
In a small saucepan, saute the spinach with 1 tablespoon of water until wilted.
Drain the spinach then add it to a bowl. Add the cream cheese, parmesan cheese, and Italian seasoning, and mix well.
Stuff the salmon fillets with the spinach filling and if needed, use a toothpick to seal the ends.
Add the butter to a non-stick skillet and place over medium heat. Once hot, add the salmon fillets and cook for 12-15 minutes, flipping halfway through. Once the salmon is almost done, add the lemon juice, then remove off the heat.
Notes
TO STORE: Transfer leftover stuffed salmon to an airtight container and store it in the fridge for up to 3 days.
TO REHEAT: The best way to reheat cheese-stuffed salmon is in the fridge. Loosely cover the fish with foil and reheat it in the oven preheated to 300F degrees.
TO FREEZE: You can also freeze leftovers too. Once the salmon cools, transfer it into an airtight container or bag and freeze it for up to 3 months. Defrost the salmon in the fridge before you reheat it.
Nutrition
Serving: 1salmon fillet | Calories: 411kcal | Carbohydrates: 4g | Protein: 39g | Fat: 26g | Sodium: 630mg | Potassium: 1045mg | Fiber: 1g | Vitamin A: 2563IU | Vitamin C: 8mg | Calcium: 165mg | Iron: 2mg | NET CARBS: 3g
