High-Protein Blackened Salmon Stuffed with Spinach & Parmesan

In a small bowl, whisk together smoked paprika, onion powder, garlic powder, oregano, thyme, cayenne pepper, kosher salt, and black pepper. Set aside.

1. Heat a dry skillet over medium heat and add the fresh baby spinach. Stir for 1–2 minutes until completely wilted. Transfer to a clean kitchen towel and squeeze out all excess moisture thoroughly.

2. Chop the drained spinach finely.

3. In a medium bowl, combine the chopped spinach, Greek yogurt, light cream cheese, grated Parmesan cheese, minced garlic, red pepper flakes, and a pinch of nutmeg. Mix until completely smooth and cohesive.

1. Pat the salmon fillets completely dry using paper towels. Moisture prevents proper searing.

2. Place a fillet flat on your cutting board. Using a sharp chef’s or boning knife, cut a horizontal pocket into the side of each fillet, starting at the thickest side. Cut about 3/4 of the way through, careful not to pierce all the way to the other end.

3. Generously coat the outside of all four fillets with the blackening spice blend.

4. Spoon approximately 2 to 3 tablespoons of the spinach-Parmesan mixture into each pocket. Press lightly to seal the edges.

1. Place a heavy cast-iron skillet over high heat for 2–3 minutes until smoking hot. Add the avocado oil.

2. Carefully place the stuffed salmon fillets into the hot pan. You should hear an immediate sizzle.

3. Sear undisturbed for 3 to 4 minutes until a dark, flavorful crust forms.

4. Reduce heat to medium, carefully flip each fillet using a wide spatula, and add the butter to the skillet.

5. Cook for another 3 to 4 minutes, occasionally basting the top of the salmon with the melted butter, until the internal temperature reaches 140°F–145°F (60°C–63°C) and the filling is hot and melted.

Transfer the salmon to a warm plate and let rest for 3 minutes before serving. Squeeze fresh lemon juice over the top just before serving.