Ingredients:
Salmon
4 pieces of skinless salmon
Salt and Pepper (to taste)
2 tablespoon lemon juice
1 table spoon of olive oil
2 tablespoon butter
Filling
120 gm cream cheese
120 gm frozen spinach thawed
1/2 cup of finely grated Parmesan cheese
2 gloves of mined garlic
Salt and Pepper (to taste)
Garlic butter
1 tablespoon of butter
1 tablespoon of garlic
1/2 tablespoon of lemon juice
Directions:
Place each salmon fillet on a flat surface. Cut a slit or pocket about 3/4 through the center. Season both sides with salt, pepper and a table spoon of olive oil and lemon juice.
Thaw the frozen spinach and squeeze excess liquid out of the spinach and discard the excess liquid. In a mixing bowl, add cream cheese, Parmesan cheese and garlic to the spinach. Season with salt and pepper (to taste).
Fill spinach mixed into the salmon 'pockets' using a tablespoon.
Heat 2 tablespoon of butter in a skillet over medium-high heat. Add salmon and fry until golden brown (about 5 minutes on each side, depending on the size of your fillets), Once done, transfer to a warm plate.
Melt 1 tablespoon butter in the remaining oil/juices in the skillet left over from frying the salmon. Add garlic an lemon juice and saute until the garlic is fragrant. Remove from heat and serve with salon.