INGREDIENTS
Salmon:
4 skinless salmon fillets
salt and pepper to season
2 tablespoons lemon juice
2 tablespoons olive oil divided
1 tablespoon unsalted butter
Filling:
4 oz (120 g) cream cheese at room temp
4 oz (120 g) frozen spinach thawed
1/4 cup finely grated parmesan cheese
2 teaspoons minced garlic
Salt and pepper, to taste
Optional Garlic Butter:
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 tablespoon lemon juice
Grilled Asparagus
1 pound asparagus (choose thick spears)
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
lemon wedges , if desired
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DIRECTIONS
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).
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