Creamy Spinach Stuffed Salmon

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  4 Salmon(1584g)
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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  2 tbsp Lemon Juice, Fresh
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  4 oz Spinach
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 tsp Garlic
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  1 1 pinch salt
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  1 1 pinch pepper
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  1 tbsp Unsalted Butter

Instructions

1. 1Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Using a sharp knife, cut a horizontal pocket into the thickest part of each fillet, cutting about three-quarters of the way through without piercing the other side.
2. 2Squeeze the fresh spinach in a clean kitchen towel to remove excess moisture. In a medium bowl, combine the squeezed spinach, cream cheese, grated Parmesan, minced fresh garlic, salt, and pepper. Mix until evenly blended. Divide the spinach mixture evenly among the salmon pockets, spreading gently with the back of a spoon.
3. 3Heat the butter and olive oil in a large skillet over medium-high heat until the butter foams, about 1 minute. Place the stuffed salmon skin-side up in the pan and cook 5–7 minutes over medium-high heat until the bottom is golden brown and opaque.
4. 4Carefully flip the salmon and cook for 5–7 minutes over medium-high heat until the flesh is opaque throughout and flakes easily with a fork, or until the internal temperature reaches 145°F. If needed, cover with a lid and reduce heat to medium for 2–3 additional minutes.
5. 5Transfer the cooked salmon to a plate. Add the remaining butter, minced fresh garlic, and fresh lemon juice to the pan over medium heat. Cook 1–2 minutes over medium heat until the garlic becomes fragrant and the sauce slightly reduces.
6. 6Divide the stuffed salmon fillets evenly into 4 airtight meal prep containers while hot. Pour the garlic-lemon butter sauce from the pan evenly over each fillet.
7. 7Allow containers to cool to room temperature, then seal and refrigerate for up to 3 days.