Ingredients

The following ingredients have 4 Servings
  • 1.5 lb salmon fillet (skin on )
  • 2 oz fresh spinach (diced)
  • 1/4 cup minced sun-dried tomatoes
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • 4 oz cream cheese
  • Salt
  • Fresh cracked black pepper

Instruction

  • Preheat oven to 425 and line a rimmed baking sheet with aluminum foil. 
  • Chop cream cheese into several pieces and place it into a small mixing bowl. Set aside. 
  • Preheat a small cooking pan over medium heat. Add a little bit of canola oil for cooking the veggies. 
  • Add minced shallots to the pan and saute until starts to golden. 
  • Add minced sun-dried tomatoes and minced garlic. Mix and saute for a few minutes.
  • Dice spinach and add it to the pan with veggies. Cover and cook until spinach cooks down. 
  • Stir well and season with some salt and pepper. 
  • Add cooked veggies to the bowl with cream cheese and mix well, until everything is evenly incorporated. 
  • Rub each salmon skin with canola oil and place them skin down on the prepared baking pan. 
  • Slice salmon in the middle, lengthwise, but do not cut the skin. Divide the mixture among all 3 (or 4) salmon pieces, stuffing it in the middle generously.
  • Bake for 18-20 minutes, depending on the size and thickness of salmon fillets.
  • Serve it with a fresh spinach salad or veggies of your choice.