All the wonderful flavors of spinach artichoke dip are added to perfectly pan seared salmon filets to create a delectable meal in under minutes.
6 pieces of salmon about 4 ounces each
1/3 cup artichoke hearts chopped
4 ounces frozen spinach thawed and well drained
6 ounces cream cheese at room temperature
1/2 cup parmesan cheese grated
2 cloves garlic minced
1 tablespoon butter
1 tablespoon olive oil
salt to taste
In a mixing bowl, add in the cream cheese, spinach, artichoke hearts, parmesan cheese, salt and garlic.
Mix together and set aside. The mixture will be very thick, that’s what you want.
Take each piece of salmon and cut a slit down the side, but do not cut all the way through. You can place your finger on the other side of the salmon to get a feel for how deep you are cutting so that you don’t cut though the other side.
Take the stuffing mixture and divide it into 6 equal parts. Scoop out each part and gently stuff it into the salmon, then press down slightly so that the mixture is evenly distributed inside the salmon.
Turn a large skillet to medium high heat, add in your olive oil and butter. Take each piece of salmon (might have to do them in batches, depending on the side of your skillet, and salt the tops, then place them skin side up. Allow them to sear and do not move them until after about 5-6 minutes, when they are ready to flip.
Flip each piece and cook for another 7-8 minutes on the other side or until they are cooked through and serve.