# What You'll Need:
→ Fish
01 - 4 skinless salmon fillets (6 oz each)
→ Filling
02 - 2 cups fresh spinach
03 - 1/2 cup softened cream cheese
04 - 1/3 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
→ Seasonings
06 - 1 tablespoon olive oil
07 - 1 teaspoon paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon black pepper
11 - Salt to taste
→ Garnish
12 - Lemon wedges for serving
# Steps to Follow:
01 - Cook the spinach in a skillet over medium heat until wilted, about 2-3 minutes. Drain excess liquid. In a bowl, combine the cooked spinach, cream cheese, Parmesan cheese, and minced garlic. Season with salt and pepper, then mix until smooth and creamy.
02 - Using a sharp knife, create a pocket in each salmon fillet by slicing horizontally, being careful not to cut all the way through. This creates space for the stuffing.
03 - Spoon the spinach and cheese mixture into the pocket of each salmon fillet, ensuring each one is generously filled.
04 - In a small bowl, combine the paprika, garlic powder, onion powder, black pepper, and salt. Rub this seasoning mixture evenly over the tops of the stuffed salmon fillets.
05 - Heat olive oil in a skillet over medium-high heat. Sear the salmon fillets for 2-3 minutes per side until the tops develop a blackened, crispy crust.
06 - Transfer the seared salmon to a preheated oven at 175°C (350°F) and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
07 - Serve the blackened stuffed salmon immediately with fresh lemon wedges on the side.
