Creamed Spinach Stuffed Salmon

Can’t wait to try this! We loved the salmon with sun dried tomatoes and asparagus so I’m sure this will be great!

I used sun dried tomatoes in oil (it’s what I had) and this dish was truly excellent. Sophisticated, elegant, simple, tasty, and healthy. Don’t skimp on the salt and pepper though. The wife loved it and I got point through her from the company break room the next day! Might add a few red pepper flakes next time. Thanks for an excellent dish.

Ingredients:

• 1/8 tsp nutmeg
• 1/4 cup cream cheese
• 2 salmon fillets, 5 oz each
• 1/4 tsp black pepper
• 2 cups fresh chopped spinach
• 1/2 tsp salt, , + pinch for the spinach
• 1/2 tsp minced garlic
• 1 tsp olive oil

Instructions:

1. Preheat oven to 350° F/180° C.
2. Cut each salmon fillet lengthwise from the thick part of the fillet inwards; as you were going to make the fillet thinner. This is where the filling will be placed later.
3. Cut two pieces of foil long and wide enough to create a pocket in which the salmon will cook when folded over the center and folded up on the ends.
4. Place each piece of foil on a large baking sheet and put each salmon fillet in the center of each piece of foil. Sprinkle each fillet with salt and black pepper.
5. Heat the olive oil in a medium skillet over medium heat.
6. Add the garlic to the skillet, and cook for 30 seconds or until it becomes fragrant. Avoid burning the garlic.
7. Add the spinach to the skillet and cook for 5 minutes, stirring frequently. Stir in a pinch of salt and the nutmeg and cook for another 3 minutes; remove from heat.
8. Mix the cooked spinach with the cream cheese and set aside.
9. Divide the spinach and cream cheese mixture in two, and place in the salmon fillet, in case there is some left you can put it on top as I did (see image). Close the foil pocket and bake in the oven for between 15 to 20 minutes.
10. Serve immediately, Enjoy!