SALMON WITH CHEESY SPINACH AND SHRIMP STUFFING

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Seafood|Gluten-free

Ingredients

The Stuffing:

3 tablespoons butter

1 medium onion, chopped

2 cloves garlic, chopped

½ pound raw shrimp, chopped into ½” pieces

1, 10-ounce box frozen chopped spinach, thawed and squeezed dry

2 tablespoons dill, chopped

4 ounces cream cheese

2 tablespoons grated parmesan cheese

2 tablespoons lemon juice

¾ teaspoon salt

¼ teaspoon black pepper

1 cup Jarlsberg cheese, shredded

The Salmon and Asparagus:

2 pounds salmon filets

1 bunch asparagus, woody ends cut off (about ⅓ up from the bottom of the stalk)

½ teaspoon salt

¼ teaspoon black pepper

3 tablespoons olive oil

Instructions

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment or foil.

To make the stuffing, melt the butter in a large skillet and cook the onions and garlic over medium high heat until they are soft and fragrant, about 2-3 minutes, stirring frequently. Add the chopped shrimp to the pan and cook for 2 minutes more until they just begin to turn pink.

Add the spinach, dill, cream cheese, parmesan, lemon juice, salt and pepper to the pan and cook stirring for 1-2 minutes until the cheese is melted and everything is well combined. Remove to a bowl and set aside.

Place the salmon in the center of the prepared baking sheet and spread the asparagus around it in a single layer. Season the fish the asparagus with the salt and pepper. Drizzle the asparagus with the olive oil and toss lightly to coat.

Place the stuffing on top of the salmon in an even layer and sprinkle the grated Jarlsberg over the top.

Bake for 20-25 minutes until a knife inserted in the center of the fish slides easily in and out and the fish flakes easily. Total timing will depend on the thickness of the filets. Serve the stuffed salmon topped with a few asparagus spears. Serve with couscous or mashed potatoes. DEVOUR!!