Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce Recipe

PREP THE SALMON:

• Make sure the salmon filets have sat at room temperature for 15-20 minutes before starting.
• Brush the salmon filets with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and a big pinch of black pepper on each of the fillets
  (making sure to season both sides.) 

MAKE THE FILLING:

• Place the prepared spinach artichoke dip in a bowl and combine with the shredded mozzarella cheese, set aside.

STUFF IT:

• Using a small paring knife, cut a thin pocket in the thickest portion of the filet, taking care not to go all the way through to the other side.
• The slit should be large enough to easily fit a tablespoon.
• Take the filling and fill each of the filets with roughly 2 tablespoons of the prepared dip.
• If it doesn’t go in all the way, use the paring knife to help push it in without ripping through the other side.

LEMON GARLIC SAUCE:

• In a small saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 2 tablespoons.
• Add in 1 tablespoon of butter, remove the pan from heat and swirl so the butter starts to melt.
• Place back on the heat for a few seconds, removed and continue to swirl until the butter completely melts.
• Repeat with the remaining butter, one tablespoon of butter at a time. When butter is completely melted, remove sauce from stove; set aside for later.
• You can also just place it on a simmer burner on the lowest setting if you’d like to keep it warm.

SEAR THE SALMON: 

• Heat a large nonstick skillet over medium-high heat. Add a swish of olive oil to the skillet.
• Gently lower the salmon filets into the skillet and let cook for 5-7 minutes on each side.
• It’s difficult for me to tell you exact cooking time as this depends on the thickness of the fillet.
• The salmon should gently spring back when pressed with the index finger and be flakey.
• For best results, use a fish turner (affiliate link) to flip the fish.
• Brush or pour the prepared lemon garlic sauce over the salmon and serve warm with roasted brussels sprouts, steamed asparagus, or broccoli!