Instructions
step 1 In a bowl, mix the cream cheese, chopped spinach, red bell pepper, dill or parsley, Parmesan (if using), garlic, lemon juice, salt, and pepper until well combined.
step 2 Make a slit in the center of each salmon fillet to create a pocket, being careful not to cut all the way through.
step 3 Stuff each salmon fillet with the prepared filling, pressing gently to keep it in place.
step 4 Season the outside of the salmon with salt and pepper.
step 5 Heat olive oil in a large skillet over medium heat. Add stuffed salmon fillets and cook for 4–5 minutes per side, or until salmon is golden on the outside and cooked through.
step 6 Serve with fresh lime wedges and your choice of salad, roasted vegetables, or rice.
Storage and Reheating Tips
Store leftover stuffed salmon in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 300°F or in a covered skillet over low heat until warmed through. Avoid microwaving to preserve texture of the creamy filling.
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