Ingredients:

  • 1 tablespoon smoked paprika (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1 teaspoon dried thyme (5 ml)
  • ½ teaspoon cayenne pepper (2.5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • ½ teaspoon salt (2.5 ml)
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 5 ounces fresh spinach (about 140g), roughly chopped
  • 2 ounces cream cheese, softened (about 55g)
  • ¼ cup grated Parmesan cheese (about 25g)
  • ¼ teaspoon ground nutmeg (about 1 ml)
  • Salt and pepper to taste
  • 2 (6-ounce/170g) salmon fillets, skin on or off, about 1-inch thick
  • 1 tablespoon olive oil (15 ml)
  • Lemon wedges, for serving

Instructions:

  1. In a small bowl, combine all the blackening spice ingredients. Mix well.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add the chopped spinach and cook until wilted, about 2-3 minutes.
  3. Remove the skillet from heat. Stir in the softened cream cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix until well combined. Taste and adjust seasoning as needed.
  4. Preheat oven to 400°F (200°C). Use a sharp knife to create a horizontal pocket in each salmon fillet, being careful not to cut all the way through. The pocket should be large enough to hold the spinach filling.
  5. Spoon the spinach and Parmesan filling into the pockets of the salmon fillets, dividing evenly.
  6. Brush the salmon fillets with olive oil and generously coat them with the blackening spice mixture, pressing it lightly to adhere.
  7. Place the stuffed salmon fillets on a baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. (Internal temperature should reach 145°F/63°C.)
  8. Serve immediately with lemon wedges.