SALMON FILLETS WITH SPINACH FOR TWO

Salmon Fillets with Spinach for Two image

Frozen spinach and garden vegetable cream cheese combine with salmon fillets! This is easy to double, if you need 4 servings. Created for a regular oven, this recipe is easily prepared in an air fryer by reducing the temperature by 25 degrees and reducing the time by five minutes. Be sure to monitor for doneness, because overcooking will dry out the salmon.

Provided by Bibi

Time 35m

Yield 2

Number Of Ingredients 15

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 562.6 calories, Carbohydrate 11 g, Cholesterol 154.3 mg, Fat 34.6 g, Fiber 3 g, Protein 49.9 g, SaturatedFat 16.5 g, Sodium 555.6 mg, Sugar 3.5 g