Stuffed Salmon with Citrus Herb Butter!

I perfected this recipe over the weekend and I am so excited to finally share it with y’all! Scott and I absolutely loved this the first time I made it! This was one of those dishes where I went to the kitchen with an idea and turned it into a fabulous meal! After we ate it, I knew it was going to be a hit! The problem was, I wasn’t sure on the exact recipe, as I really never measure anything! Thankfully, about half way through preparing this, I did jot down a list of ingredients and some estimates on the measurements, so when I was ready to perfect it, I would have something to go by! lol I followed that list to prepare it again and it turned out even better than my first attempt! It is SO good!

Start by preparing the citrus herb butter. I used a stick of room temperature butter, the zest of 1 lemon, 1 tablespoon of fresh chopped basil, 1 tablespoon of fresh chopped parsley, 1/2 teaspoon dried thyme and 1/4 teaspoon of dried cilantro. Mix well. Turn out onto plastic wrap or press and seal and form into a log. Place the log into the fridge and continue with the stuffing.

For the stuffing you will need 1 large tomato, 2 Tablespoons minced garlic, 1/2 block of cream cheese, 2 Tablespoons feta cheese, 1/2 Tablespoon olive oil, 1/2 Tablespoon balsamic vinegar, 2 Tablespoons chopped fresh Basil, 2 Tablespoons chopped fresh parsley, 1 teaspoon chopped fresh cilantro and a large handful of fresh baby spinach. Add all ingredients to a food processor and pulse until combined well but not pureed.

For the salmon, I used 2 whole filets for Scott and 2 half filets for me. (The first time I made this, I only used 2 filets total, each halved and we were both left wanting more)! These were frozen filets from Kroger. They work well as they are not too thick and the skin is already removed. Start by generously seasoning both sides with salt and pepper. Add 2 of the filets to a parchment lined baking sheet and layer each filet with a generous amount of stuffing. Top the stuffing with the second filet and bake in a 400 degree oven for about 25 minutes.

Carefully remove the stuffed filets from the baking sheet onto plates and top each with a slice (or 2) of the citrus herb butter. For sides, I served it with Royal blend rice and asparagus the first time. The second time, I switched out the asparagus for summer squash and zucchini. Both were equally delicious!

This recipe looks and tastes like you slaved away all day. However, you can have this one on the table in less than 35 minutes (including the baking time)!

I hope y’all enjoy! Thanks for being here!

Much Love, The Glitzy Gourmet!

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Parchment paper is a must!

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