Preparation Time: 15 minutes
Cooking Time: 16 minutes
Ingredients:
For Salmon:
4 (6-ounce) skinless salmon fillets
Salt and ground black pepper, as required
2 tablespoons fresh lemon juice
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
For Filling:
4 ounces low-fat cream cheese, softened
¼ cup low-fat Parmesan cheese, grated finely
4 ounces frozen spinach, thawed and squeezed
2 teaspoons garlic, minced
Salt and ground black pepper, as required
Instructions:

1. Season each salmon fillet with salt and black pepper and then, drizzle
   with lemon juice and 1 tablespoon of oil.
2. Arrange the salmon fillets onto a smooth surface.
3. With a sharp knife, cut a pocket into each salmon fillet about ¾ of the
   way through, being careful not to cut all the way.
4. For filling: in a bowl, add the cream cheese, Parmesan cheese, spinach,
   garlic, salt and black pepper and mix well.
5. Place about 1-2 tablespoons of spinach mixture into each salmon pocket
   and spread evenly.
6. In a skillet, heat the remaining oil and butter over medium-high heat
   and cook the salmon fillets for about 6-8 minutes per side.
7. Remove the salmon fillets from heat and transfer onto the serving plates.
8. Serve immediately.