Instructions

• 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.
• 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.
• In a small skillet, heat ½ 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.
• 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, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir until combined.
• Divide the mixture into 4 portions and stuff each salmon fillet with the filling.
• 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.
• Preheat oven to 400 degrees F (204 degrees C). Place the stuffed salmon fillets in a baking dish. Bake for 10-15 minutes.
• Cook until the salmon internal temperature reaches desired doneness.