Ingredients:

4 salmon fillets

1 cup fresh spinach leaves, chopped.

1/2 cup cream cheese

5 oz Masarap Seafood Sauce (Bought online)

1/4 cup grated Parmesan cheese.

1 tablespoon fresh dried parsley

1 tablespoon of Paprika

1 tablespoon of dill, chopped.

1 tablespoon lemon juice

Salt and pepper to taste.

Olive oil for cooking

Instructions:

Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the chopped spinach, cream cheese, Parmesan cheese, dill, lemon juice, salt, and pepper.

In a little bowl add 6 tablespoons of olive oil, add salt, parsley, paprika, dill, and pepper, and whisk to form a completely even mixture of spices. Brush the salmon with the spice mix evenly on both the front and back.

Place the salmon fillets on a clean working surface and use a sharp knife to cut a pocket into the center of each fillet, being careful not to cut through the bottom or the sides.

Stuff each salmon fillet with an equal amount of the spinach and cream cheese mixture, pressing it down to fill the pocket. Use toothpicks to hold the fillets closed, if necessary.

Heat a large oven-safe skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.

Place the salmon fillets in the skillet, skin-side down, and cook for 3-4 minutes or until the skin is crispy and golden brown.

Carefully flip the salmon fillets over and transfer the skillet to the preheated oven. Bake for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve the spinach-stuffed creamery salmon hot, garnished with additional fresh dill and lemon wedges, if desired. Enjoy!