Blackened Salmon Stuffed with Spinach and Parmesan Delight

Ingredients

• 4 fillets salmon (6 oz each)
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 0.5 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil (for blackening)
• 1 serving lemon wedges (for serving)
• 1 serving fresh parsley, chopped (for garnish)

Instructions

1. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted (about 2-3 minutes). Remove from heat and let cool slightly.
2. In a bowl, combine the cooked spinach, ricotta cheese, grated Parmesan, oregano, salt, black pepper, and a dash of cayenne pepper. Stir until well combined, then set aside.
3. Preheat your oven to 375°F (190°C). Using a sharp knife, make a pocket in each salmon fillet by slicing it horizontally without cutting all the way through. This will hold the stuffing.
4. Evenly distribute the spinach filling among the salmon pockets, pressing gently to ensure the stuffing is well-packed in.
5. In a small bowl, mix together paprika, cayenne pepper, and a bit more salt if desired. Rub the spice mixture all over the outside of each stuffed salmon fillet.
6. In an oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the stuffed salmon fillets, skin-side down, and cook for 3-4 minutes until the bottom is blackened.
7. Carefully flip the salmon fillets and transfer the skillet to the preheated oven. Bake for an additional 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Remove from the oven, garnish with freshly chopped parsley, and serve warm with lemon wedges alongside for squeezing over the salmon.