Directions
- Prepare the Creamed Spinach Filling: In a small skillet over medium heat, combine the spinach, cream cheese, heavy cream, garlic, and shredded cheese. Stir until creamy and smooth. Season lightly with salt and pepper and set aside.
- Stuff and Sear the Salmon: Cut a slit in each salmon fillet and fill with the creamed spinach mixture. Season the outside with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat and sear salmon for 4–5 minutes per side until golden and cooked through.
- Cook the Garlic Shrimp: In another skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds, then add shrimp. Cook 2–3 minutes per side until pink and opaque. Sprinkle with parsley and optional red pepper flakes.
- Prepare the Sides: Roast asparagus with a drizzle of olive oil, salt, and pepper at 400°F (200°C) for 10–12 minutes. Steam rice according to package instructions or your preferred method.
- Assemble the Plate: Serve each salmon fillet topped with garlic shrimp, with a side of roasted asparagus and steamed rice. Drizzle any leftover garlic butter over the salmon and shrimp for extra flavor.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Difficulty: Medium
Variations & Substitutions
- Swap mozzarella or Parmesan in the filling for feta or goat cheese for a tangier flavor.
- Add sun-dried tomatoes or sautéed mushrooms to the spinach filling for extra depth.
- Use zucchini noodles or cauliflower rice instead of rice for a lower-carb version.
- Replace asparagus with roasted broccoli, green beans, or Brussels sprouts.
Serving Suggestions
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