Ingredients:

  • 8 ounces (226 g) cream cheese, softened
  • 1 cup (30 g) fresh spinach, finely chopped
  • ½ cup (75 g) feta cheese, crumbled
  • 2 tablespoons (30 ml) fresh dill, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 4 (6-ounce) salmon fillets, skin on
  • 1 tablespoon (15 ml) olive oil
  • Lemon wedges, for serving
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a mixing bowl, combine softened cream cheese, chopped spinach, crumbled feta, dill, minced garlic, salt, and pepper.
  2. Mix until well combined and creamy.
  3. Place salmon fillets skin side down on a cutting board.
  4. Gently score the flesh in a few places to help with even cooking.
  5. Using a sharp knife, create a pocket in the side of each fillet.
  6. Generously fill each salmon pocket with the herb cream cheese mixture.
  7. Press down gently to ensure it’s well packed.
  8. Preheat the oven to 375°F (190°C).
  9. Drizzle olive oil over the stuffed salmon.
  10. Place the salmon in a baking dish and bake for 20 minutes or until the salmon flakes easily.
  11. Plate the stuffed salmon and garnish with fresh parsley and a squeeze of lemon.
  12. Enjoy with your choice of sides!