For the Salmon:
4 salmon fillets (6-8 oz each), skin-on or skinless
Salt and black pepper, to taste
1 tsp paprika
1 tbsp olive oil or butter
For the Creamy Spinach Filling:
1 tbsp olive oil or butter
2 cups (60g) fresh spinach, chopped
2 cloves garlic, minced
2 oz (60g) cream cheese, softened
¼ cup (25g) grated Parmesan cheese
1 tbsp sour cream or Greek yogurt
Salt and black pepper, to taste
Directions:
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