Stuffed Salmon
Stuffed salmon fillets offer a convenient all-in-one main dish with a flavorful spinach and cream cheese filling.
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Instructions
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Pat dry 1 pound salmon fillets (4 total), then drizzle both sides with 1 tablespoon lemon juice and 1 tablespoon olive oil; season with salt and pepper.
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Cut a pocket 3/4 of the way into the thick part of each fillet.
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In a small bowl, combine 2 ounces cream cheese, 2 ounces thawed chopped spinach, 2 tablespoons Parmesan cheese, and 1/2 teaspoon garlic powder; season with salt and pepper.
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Spoon 1-2 tablespoons of the spinach mixture into each salmon pocket.
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Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
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Cook the stuffed salmon for approximately 4 minutes per side until golden and an internal temperature of 145 F is reached.
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Serve immediately with lemon wedges.