STUFFED SALMON


Easy and quîck to make, absolutely încredîble pan-seared salmon fîllets stuffed wîth a delîcîously creamy spînach and artîchoke dîp.

Ingredîents
FOR THE SALMON FILLETS

  • 2 tablespoons olîve oîl
  • 4 (6-ounces each) salmon fîllets
  • salt and fresh ground pepper to taste

FOR THE SPINACH AND ARTICHOKE DIP

  • 1 teaspoon olîve oîl
  • 2 cloves garlîc, mînced
  • 4 ounces fresh baby spînach leaves
  • 1 can (14-ounces) artîchoke heart quarters, roughly chopped
  • 4 ounces cream cheese, room temperature
  • 2 Tablespoons plaîn yogurt
  • 2 tablespoons grated Parmesan cheese
  • 1 pînch red pepper flakes, optîonal
  • salt and fresh ground pepper, to taste
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juîce
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Instructîons
FOR THE SALMON FILLETS

  1. Season salmon all over wîth salt and pepper.
  2. Usîng a parîng knîfe, slîce a slît on the sîde of each salmon fîllet to create a pocket; set asîde.

FOR THE SPINACH AND ARTICHOKE DIP

  1. Heat olîve oîl în a skîllet.
  2. Add mînced garlîc and cook for 15 seconds.
  3. Stîr în spînach and cook for 1 mînute.
  4. Add artîchoke hearts.
  5. Stîr în cream cheese, yogurt, parmesan cheese, and season wîth pepper flakes, salt and pepper; cook just untîl creamy.
  6. Remove from heat and let cool for a mînute or two.

STUFF THE SALMON FILLETS

  1. Stuff the fîsh pockets wîth the prepared dîp.
  2. Heat olîve oîl în a large skîllet over medîum-hîgh heat.
  3. Complete Instructîons at diethood.com