Ingredients:

  • 4 (6-ounce) salmon fillets, skinless
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 8 ounces cream cheese, softened
  • 1 cup spinach, chopped
  • 1/2 cup cooked and chopped artichoke hearts
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Juice of 1 lemon
  • Lemon wedges, for serving

Instructions:

  1. In a mixing bowl, combine softened cream cheese, chopped spinach, artichoke hearts, minced garlic, dill, parsley, and lemon juice. Mix well and set aside.
  2. If necessary, debone the salmon fillets. Lay each fillet on a clean surface, skin-side down. Season both sides with salt and pepper.
  3. Spoon the filling onto the center of each fillet, spreading it evenly. Carefully roll up each fillet, starting from the narrow end, and secure with toothpicks or tie with kitchen twine.
  4. Heat olive oil in a baking dish or on a sheet in the oven (preheated to 400°F/200°C). Place stuffed salmon rolls in the dish and bake for 20-25 minutes until the salmon is cooked through and flakes easily. Use the thermometer to check for 145°F (63°C).
  5. Remove from the oven, let rest for a few minutes, then serve with lemon wedges on the side.