Stuffed Salmon

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 431kcal

Pat salmon dry on a cutting board and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cut a pocket 3/4 of the way through the center of your salmon, I find it easiest to place one hand on top while doing this to keep the fish in place and only cut through the thick part of the filets.
Combine the spinach, cream cheese, artichoke hearts, tabasco, parmesan, garlic, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper together in a small bowl.
Fill each salmon pocket with the spinach combo. If you have extra (I always do!), feel free to make a sauce of it, using 1/4 cup of water and 1/4 cup of heavy cream heated in a small saucepan.
To bake: Preheat oven to 400 F, and place filets on a rimmed baking sheet with a piece of parchment paper on top. Bake in preheated oven for 15-18 minutes, or until the salmon is cooked through.
To sear: Heat 2 tablespoons of avocado or vegetable oil in a large pan on high. Add the salmon, skin side down first, and sear until the salmon flips easily and is golden. Reduce heat to medium and sear the second side until cooked through.
If using the sauce, ladle on top before serving, and enjoy!

Salmon: I prefer skinless salmon, but skin on will also do. Opt for wild salmon over farm raised whenever possible, it has a lower level of contaminants.
Cream cheese: Philadelphia cream cheese is my fave--it has the best texture for blending into sauces and fillings such as this one.
Spinach: The key is to remove as much liquid as possible from your frozen spinach--do this by thawing it completely and squeezing it in paper towels.
Artichoke hearts: well drained and diced. A little tang and a lot of flavor.
Tabasco adds depth to the cream cheese base, without too much heat.
Parmesan cheese: finely grated. Helps to bind everything together with a bit of salt and delicious flavor.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com