Ingredients
Salmon
- 4 skinless salmon fillets
- Olive Oil Divine's Himalayan Pink Salt
- Black pepper
- 2 tbsp lemon juice
- 2 tbsp of Olive Oil Divine's Koroneiki Extra Virgin Olive Oil
- 1 tbsp unsalted butter
Filling
- 4 oz cream cheese at room temp
- 4 oz spinach
- 1/4 cup Parmesan cheese
- 2 tsp minced garlic
- Salt and pepper, to taste
Optional Garlic Butter
- 1 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tbsp lemon juice
Directions
Season both sides of each salmon fillet with salt, pepper, 1 tbsp of olive oil, and lemon juice. Cut a slit in the salmon on its side about 3/4 of the way through the fillet, but do not cut it all the way through.
Squeeze or shake off remaining liquid out of spinach. Mix the spinach, cream cheese, Parmesan, and garlic in a bowl and season with salt and pepper.
Fill the salmon with 1-2 tbsp of this mixture.
Stove Top Directions
Heat skillet over medium-high heat. Add in the butter and remaining oil. Add the salmon and fry it until golden, or about 7 minutes. Flip and do the same on the other side.
Use a lid and continue to cook the salmon for an additional 3 minutes if necessary. Transfer to a pan.
If making the garlic butter, add the butter to the remaining oil and juices in the pan. Stir in the garlic and lemon juice and saute for about 30 seconds. Serve with the salmon.
Oven Directions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a baking sheet and place salmon in it. Bake 10-15 minutes until the salmon is opaque and flakes with a fork.
Pour pan juices into a skillet and add in the butter, garlic, and lemon juice. Saute this for about 30 seconds to create the garlic butter sauce.