Directions
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Start by preparing your creamed spinach filling. In a small pan, combine the chopped spinach, cream cheese, heavy cream, minced garlic, and shredded cheese. Stir over medium heat until everything is creamy and fully melted—it should smell tremendous.
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With the filling ready, take your salmon fillets. Carefully cut a slit in each fillet, creating a pocket for the delicious creamed spinach. Stuff each fillet generously with the spinach mixture. Season the exterior of the salmon with salt, freshly cracked pepper, and a sprinkling of paprika to taste.
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In a skillet, heat olive oil over medium-high heat. Once hot, gently place the stuffed salmon fillets in the skillet. Sear them for about 4-5 minutes per side, or until the salmon is golden brown and cooked through. The aroma should be tremendous at this point, filling your kitchen with delightful scents.
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While the salmon cooks, it’s time to prepare the garlic shrimp. In another skillet, melt the butter over medium heat. Add the minced garlic and let it sauté for about 30 seconds before adding the shrimp. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Sprinkle with chopped parsley and, if you want a little heat, add some red pepper flakes.
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For a fresh and vibrant accompaniment, prepare the roasted asparagus. Toss asparagus with olive oil, salt, and pepper. Roast in a preheated oven at 400°F for 10-12 minutes, until tender and slightly crispy. Meanwhile, steam some rice as a perfect base for your dish.
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Finally, it’s time to plate your culinary creation. Place your beautiful salmon fillet on the plate, topping it with some of the garlic shrimp. Serve the steamed rice on the side with roasted asparagus tucked in beautifully. For that extra richness, drizzle any leftover garlic butter from the shrimp skillet over everything.
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