Stuffed Salmon (Creamy Spinach Filling)

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• 4 each 7-oz Salmon fillets
  Ingredient note

  Source: 4 7-oz Salmon fillets
• 1 tbsp + 1/2 tbsp Olive oil
  Ingredient note

  Source: 1 tbsp Olive oil; Source: 1/2 tbsp Olive oil
• 1/2 tbsp Lemon juice
  Ingredient note

  Source: 1/2 tbsp Lemon juice
• 1/2 tsp + 1/4 tsp Sea salt
  Ingredient note

  Source: 1/2 tsp Sea salt; Source: 1/4 tsp Sea salt
• 1/4 tsp + 1/4 tsp Black pepper
  Ingredient note

  Source: 1/4 tsp Black pepper; Source: 1/4 tsp Black pepper
• 3 oz Fresh spinach (or 2 oz frozen spinach, thawed and drained)
  Ingredient note

  Source: 3 oz Fresh spinach (or 2 oz frozen spinach, thawed and drained)
• 2 cloves Garlic (minced)
  Ingredient note

  Source: 2 cloves Garlic (minced)
• 4 oz Cream cheese (softened at room temperature)
  Ingredient note

  Source: 4 oz Cream cheese (softened at room temperature)
• 1/4 cup Grated parmesan cheese
  Ingredient note

  Source: 1/4 cup Grated parmesan cheese

1. Use a small knife to cut a slit in each salmon fillet lengthwise to create a pocket. Cut all the way through the middle, but don’t cut through the ends (see my post above for a visual).
2. Pat the salmon dry with paper towels. If you'll be baking it, brush with a tablespoon of olive oil and the lemon juice. If you'll be pan searing, just use the lemon juice only at this step. Season both sides with salt and pepper. Set aside.
3. In a small skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add the spinach and sauté for 1-2 minutes, until wilted. Set aside until cool enough to handle.
4. Once cooled, squeeze out any excess liquid from the spinach. Add it to a medium bowl, along with the minced garlic, cream cheese, parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until combined.
5. Divide the mixture into 4 portions and stuff each salmon fillet with the filling.
6. Stovetop cooking method: In a large cast iron skillet, heat the tablespoon of olive oil over medium-high heat. Add the stuffed salmon and sear for 5-6 minutes, until the salmon is mostly opaque on the bottom half. Gently flip and sear for an additional 3-6 minutes.Oven cooking method: Preheat oven to 400 degrees F (204 degrees C). Place the stuffed salmon fillets in a baking dish. Bake for 10-15 minutes.For both methods: Cook until the salmon internal temperature reaches 125 degrees F (51 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, 135 degrees F (57 degrees C) for medium well, or 140-145 degrees F (60-63 degrees C) for well done. I recommend 135-140 degrees F for moist, flaky salmon.