About This Recipe:
Baked salmon with lemon is one of my favorite go to dinner meals, but sometimes I still need to spice it up. It’s probably safe to say that everyone loves spinach dip, so it was only natural for me to stuff it into salmon. This recipe is easy enough to make during the week, yet special enough to make for a special occasion at home. You could definitely use frozen spinach instead, but I opted for fresh spinach. I also tested this with low fat cream cheese and could not tell a difference. The options and modifications are endless!
Enjoy!
Ingredients (4 servings)
-4 salmon filets (1.5 lbs)
-5 oz fresh spinach
-4 oz cream cheese
-2 tbls grated Parmesan cheese
-1 lemon, cut into wedges
-Salt & pepper
Instructions (40 minutes)
1. In a large pan over medium heat, add in 1 tbl of olive oil and sauté the spinach until wilted.
2. Let the spinach cool slightly and then squeeze out all of the excess liquid.
3. In a small bowl, mix the spinach with the cream cheese and grated Parmesan.
4. Make a long horizontal slit in each salmon filet, and stuff each filet with 1/4 of the spinach filling. Season with salt and pepper.
5. Place the salmon on an oiled baking dish and bake at 425 for 14-16 minutes until fully cooked. Serve with the lemon wedges.
The Corporate Cookbook 