Ingredients:

  • 4 (6-ounce / 170g) salmon fillets, skin on or off
  • 1 tablespoon (15 ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15 ml) lemon juice
  • 1 tablespoon (15 ml) olive oil
  • 1 small onion, finely chopped (about ½ cup / 60g)
  • 2 cloves garlic, minced
  • 10 ounces (283g) fresh spinach, roughly chopped
  • 4 ounces (113g) cream cheese, softened
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (60 ml) heavy cream
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Butterfly each salmon fillet by slicing horizontally almost all the way through, then opening it like a book. Season with salt, pepper, and lemon juice.
  2. Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted.
  3. In a bowl, combine the spinach mixture with cream cheese, Parmesan, heavy cream, nutmeg, salt, and pepper. Mix well.
  4. Cover and refrigerate the filling for 15 minutes. This makes it easier to handle.
  5. Divide the spinach filling evenly among the salmon fillets, spreading it onto one half of each fillet. Fold the other half over the filling.
  6. Place the stuffed salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake in a preheated oven (400°F / 200°C) for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Serve immediately.