Ingredients
Method
Prepare the Salmon
- Let the salmon filets sit at room temperature for 15-20 minutes.
- Brush each filet with olive oil and season both sides with salt and black pepper.
2. Make the Filling
- In a small bowl, mix the spinach artichoke dip with the shredded mozzarella cheese until well combined.
3. Stuff the Salmon
- Use a sharp paring knife to create a pocket in the thickest part of each salmon filet, being careful not to cut through the sides.
- Fill each pocket with about 2 tablespoons of the spinach artichoke mixture. Gently press the filling into the pocket without overstuffing.
4. Prepare the Lemon Garlic Sauce
- In a small saucepan, heat the lemon juice and minced garlic over medium heat. Allow the mixture to reduce to about 2 tablespoons.
- Remove the saucepan from heat and slowly whisk in the butter, one tablespoon at a time, until the sauce is smooth and glossy.
5. Sear the Salmon
- Heat a nonstick skillet over medium-high heat and add a drizzle of olive oil.
- Place the stuffed salmon filets into the skillet, flesh side down. Cook for 5-7 minutes on each side, depending on the thickness, until the salmon is golden and flakes easily with a fork.
6. Serve and Garnish
- Drizzle the warm lemon garlic sauce over the cooked salmon filets.
- Serve immediately with your favorite sides, such as roasted vegetables or a fresh salad.
Notes
- Alternative Cooking Method: Bake the salmon in a preheated oven at 375°F (190°C) for 15-20 minutes if you prefer.
- Customize the Filling: Use cream cheese with sautéed spinach and chopped artichokes if you don’t have pre-made spinach artichoke dip.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to two days.