Spinach Stuffed Salmon

Description

Spinach and Olive Oil... eh gek gek gek... (anyone?) lol

Details

Cooking Time:		30
Recipes Makes:		4
Calories:		421
Carbs:		4
Fat:		27
Protein:		39

Ingredients

• 4 ounces cream cheese, softened
• 1/2 cup grated parmesan cheese
• 1/2 cup baby spinach, finely chopped
• 1 tablespoon chopped dill
• 1 teaspoon lemon zest
• 1 teaspoon minced garlic
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 4 salmon fillets, about 6 to 8 ounces, skin off
• 2 tablespoons unsalted butter, melted, or olive oil

Directions

1. Preheat the Oven – Set the oven rack to the middle position. Heat the oven to 375ºF (191ºC).
2. Make the Filling – In a medium bowl, combine softened cream cheese, parmesan cheese, spinach, dill, lemon zest, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside, or cover and refrigerate if not stuffing salmon right away.
3. Prepare the Salmon – On the side of the salmon fillet, cut about a 3 to 4-inch long slit lengthwise to create a pocket. Make sure not to cut all the way through. Repeat with the remaining pieces.
4. Stuff the Fillets – Evenly spread the cheese mixture into the pocket of each fillet, about 3 to 4 tablespoons. If available, close the opening with toothpicks to secure the filling inside.
5. Season – Transfer the fillets to a lightly greased foil-lined sheet pan. Brush the surface with melted butter. In a small bowl, combine ¼ teaspoon salt and ¼ teaspoon black pepper. Evenly season the fillets.
6. Bake the Salmon – Bake until the thickest part reaches an internal temperature of 125ºF (52ºC), about 12 to 14 minutes. Remove the tray from the oven.
7. Broil – Change the oven setting to broil on high. Cook until the surface is light golden brown, about 2 to 4 minutes.
8. Serve – Transfer to a paper towel-lined plate to drain the excess grease. Serve immediately while hot.

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