Creamy Spinach Stuffed Salmon in Garlic Butter #healthy #glutenfree

Pressed with a fantastic cream cheddar, spinach, parmesan and garlic blend, this Stuffed Salmon beats anything found in a café. Each filet is stacked with so much flavor! Our new low carb salmon formula incorporates seared AND broiler heated techniques!

On the off chance that you have never attempted stuffed salmon, this is your opportunity to sparkle! Simple to make, prepared in minutes and totally extraordinary. You are likely thinking about whether the salmon will self-destruct while sautéing or flipping. I'm glad to state it doesn't! However, on the off chance that this is something you are stressed over or you're not totally certain cooking them over the stove, I've incorporated a broiler prepared technique in the formula for you so you can unwind while your salmon is cooking endlessly.

fresh, container singed stuffed salmon loaded up with a rich spinach dunk in garlic spread is another heavenly method to appreciate salmon.

Also try our recipe Cajun Salmon

Crispy on the outside while creamy and tender on the inside, this recipe happens to be low carb and Keto friendly!

Ingredients
Salmon:

• 4 skinless salmon fillets
• salt and pepper to season
• 2 tablespoons lemon juice
• 2 tablespoons olive oil divided
• 1 tablespoon unsalted butter

Filling:

• 4 oz (120 g) cream cheese at room temp
• 4 oz (120 g) frozen spinach thawed
• 1/4 cup finely grated parmesan cheese
• 2 teaspoons minced garlic
• Salt and pepper, to taste

Optional Garlic Butter:

• 1 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1 tablespoon lemon juice

Instructions

1. Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
2. Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.
3. Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

For Stove Top:

1. Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).
2. Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through. 
3. Transfer to a warm plate to make garlic butter.
4. Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

For Oven Baked Salmon:

1. Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork. 
2. Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

Read more our recipe : BAKED SPINACH MUSHROOM QUESADILLAS

For more detail : bit.ly/2HZYT20