Stuffed Salmon


4 salmon fillets skinless

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

3 cups baby spinach

4 ounces cream cheese softened

1/4 cup parmesan cheese

1/2 teaspoon Italian seasoning

2 tablespoons butter

1 tablespoon lemon juice


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Pat dry the salmon fillets then drizzle the olive oil over them. Season both sides with salt and pepper.

Cut slits in the salmon lengthways, ensuring you don’t cut too deeply so that the salmon breaks.

In a small saucepan, saute the spinach with 1 tablespoon of water until wilted.