Stuffed Salmon

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  Olive oil(20g)

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

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  Spinach(142g)
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  Garlic(5g)
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  3/4 teaspoon kosher salt (divided)
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  1/2 teaspoon ground black pepper (divided)
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  Red pepper flakes
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  Cream Cheese, 1/3 Less Fat (Neufchatel)(60g)

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

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  Mozzarella Cheese(60g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Parmesan Cheese(60g)

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

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  Salmon(170g)

Instructions

1. 1Heat 2 teaspoons of olive oil in a large skillet over medium-high heat for 1 minute until shimmering. Add the fresh spinach in large handfuls, stirring often, and cook 3–4 minutes until completely wilted. Stir in the fresh garlic and red pepper flakes, cook 30 seconds until fragrant.
2. 2Remove the skillet from heat. Stir in the Neufchâtel cream cheese until fully melted and smooth, then fold in the part-skim mozzarella and grated Parmesan until the mixture resembles a creamy dip with no visible cheese lumps.
3. 3Pat the salmon fillets dry with paper towels. Using a small sharp knife, carefully cut a horizontal pocket into the thickest side of each fillet, cutting 3/4 of the way through but not all the way to the other side.
4. 4Divide the spinach-cheese mixture evenly among the four salmon fillets, spooning it into each pocket until just filled.
5. 5Arrange the stuffed salmon fillets on a large skillet or baking sheet. Drizzle the remaining 2 teaspoons of olive oil over the fillets and rub to coat evenly.
6. 6Place the skillet over medium-high heat and cook 6–8 minutes until the salmon is opaque in the center, flakes easily with a fork, and the internal temperature reaches 145°F when measured at the thickest part.
7. 7Divide the stuffed salmon evenly into 4 airtight containers while hot, allowing to cool slightly before sealing.
8. 8Refrigerate for up to 4 days, or freeze for up to 3 months.