INGREDIENTS

Salmon:

4 skinless salmon fillets

salt and pepper to season

2 tablespoons lemon juice

2 tablespoons olive oil divided

1 tablespoon unsalted butter

Filling:

4 oz (120 g) cream cheese at room temp

4 oz (120 g) frozen spinach thawed

1/4 cup finely grated parmesan cheese

2 teaspoons minced garlic

Salt and pepper, to taste

Optional Garlic Butter:

1 tablespoon unsalted butter

1 tablespoon minced garlic

1 tablespoon lemon juice

Grilled Asparagus

1 pound asparagus (choose thick spears)

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

lemon wedges , if desired

DIRECTIONS

Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil, and lemon juice.

Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese, and garlic. Season with salt and pepper.

Fill salmon ‘pockets’ with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

For Stove Top:

Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes).

Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).