Blackened Salmon Stuffed with Spinach & Parmesan

INGREDIENTS:

For the Salmon:

4 (6-oz) salmon fillets , skin-on or off (ask your fishmonger to butterfly them for stuffing)

2 tablespoons olive oil (or melted butter)

For the Blackened Seasoning:

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (adjust to taste)

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

For the Spinach-Parmesan Filling:

1 tablespoon olive oil

1 small shallot , finely diced

2 cloves garlic , minced

2 cups fresh spinach , chopped

½ cup grated Parmesan cheese

¼ cup cream cheese (or ricotta for a lighter option)

1 tablespoon lemon juice

Salt and pepper , to taste

Optional Garnishes:

Lemon wedges

Fresh parsley or dill

Hollandaise sauce or garlic butter

DIRECTIONS:

Step 1: Prepare the Filling

Heat olive oil in a skillet over medium heat. Sauté the shallot and garlic for 2–3 minutes until soft.

Add the spinach and cook until wilted. Stir in the Parmesan, cream cheese, lemon juice, salt, and pepper. Mix until creamy and set aside to cool.

Step 2: Butterfly the Salmon

If your fillets aren’t pre-butterflied, carefully slice a horizontal pocket into each fillet (do not cut all the way through). Pat the salmon dry with paper towels.

Step 3: Stuff the Salmon

Spoon the cooled spinach mixture into the pockets of each fillet. Secure with toothpicks if needed to prevent the filling from spilling out.

Step 4: Season the Salmon

In a small bowl, mix all the blackened seasoning ingredients. Rub the seasoning blend evenly over both sides of the salmon fillets …