Salmon Fillets with Spinach for Two

Ingredients

• 4 ounces frozen chopped spinach, thawed
• 1 tablespoon unsalted butter
• cup chopped fresh mushrooms
• cup chopped onion
• cup grated Parmesan cheese
• 3 ounces garden vegetable cream cheese, softened
• teaspoon garlic powder
• 1 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

Directions

1. Preheat the oven to 400F (200C). Line a 9x11-inch baking pan with foil.
2. Press as much liquid as possible from the thawed spinach using clean dish towels or paper towels. Place the spinach in a medium mixing bowl.
3. Melt butter in a small, nonstick skillet over medium heat. Stir in mushrooms and onions, and cook for about 4 minutes, stirring occasionally, until the onions become translucent.
4. Add the cooked mushrooms and onions to the spinach along with Parmesan cheese, garden vegetable cream cheese, and garlic powder. Stir well to combine, and season with kosher salt and pepper. Set the mixture aside.
5. In a small bowl, combine olive oil and lemon juice.
6. Pat the salmon fillets dry with paper towels. Brush both sides of the fillets with the olive oil and lemon juice mixture.
7. Place the salmon fillets in the prepared baking pan and sprinkle them with ground sea salt.
8. Divide the spinach mixture evenly between the two salmon fillets, spreading it over the top of each fillet.
9. Bake in the preheated oven for 15 to 19 minutes, or until the salmon flakes easily with a fork.
10. Garnish with lemon slices and fresh parsley before serving.

Nutrition Facts (per serving)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.