Prep Time:
5 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
45 mins
Servings:
2
Ingredients
Directions
Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.
Cook’s Note
Best served with some steamed asparagus and baby carrots.
Delicious paired with a white wine, such as Chardonnay.
Nutrition Facts (per serving)
| 446 | Calories |
| 33g | Fat |
| 7g | Carbs |
| 30g | Protein |
