Ingredients
2
2 servings
- •4 ounces frozen chopped spinach, thawed
- •1 tablespoon unsalted butter
- •¾ cup chopped fresh mushrooms
- •¼ cup chopped onion
- •¼ cup grated Parmesan cheese
- •3 ounces garden vegetable cream cheese, softened
- •¼ teaspoon garlic powder
- •⅛ teaspoon kosher salt, or to taste
- •ground black pepper to taste
- •1 tablespoon extra-virgin olive oil
- •1 tablespoon fresh lemon juice
- •2 (8 ounce) skinless salmon fillets
- •ground sea salt to taste
- •2 slices lemon
- •1 tablespoon chopped fresh parsley, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 9x11-inch baking pan with foil.
- Press as much liquid from the thawed spinach as possible using clean dish towels or paper towels and place in a medium mixing bowl.
- Melt butter in a small, nonstick skillet over medium heat. Stir in mushrooms and onions and cook, stirring occasionally, until the onions begin to turn clear, about 4 minutes. Add cooked mushrooms and onions to spinach with Parmesan cheese, garden vegetable cream cheese, and garlic powder. Stir until well combined and add kosher salt and pepper. Set aside.
- Combine olive oil and lemon juice in a small bowl.
- Pat salmon fillets dry and brush both sides with the combined olive oil and lemon juice. Place fillets in the foil-lined pan and sprinkle with ground sea salt. Divide spinach mixture evenly between the two fillets.
- Bake in the preheated oven until the salmon flakes easily with a fork, 15 to 19 minutes. Garnish with lemon slices and fresh parsley.
Nutritional Facts
Per 2 servings
- Calories: 563
- Carbohydrate: 11g
- Fat: 35g
- Fiber: 3g
- Protein: 50g
- Sugar: 4g
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