- 2 salmon fillets, 5 oz each
- 1/4 tsp black pepper
- 1/2 tsp salt, , + pinch for the spinach
- 1 tsp olive oil
- 1/2 tsp minced garlic
- 2 cups fresh chopped spinach
- 1/8 tsp nutmeg
- 1/4 cup cream cheese
- Preheat oven to 350° F/180° C.
- Cut each salmon fillet lengthwise from the thick part of the fillet inwards; as you were going to make the fillet thinner. This is where the filling will be placed later.
- Cut two pieces of foil long and wide enough to create a pocket in which the salmon will cook when folded over the center and folded up on the ends.
- Place each piece of foil on a large baking sheet and put each salmon fillet in the center of each piece of foil. Sprinkle each fillet with salt and black pepper.
- Heat the olive oil in a medium skillet over medium heat.
- Add the garlic to the skillet, and cook for 30 seconds or until it becomes fragrant. Avoid burning the garlic.
- Add the spinach to the skillet and cook for 5 minutes, stirring frequently. Stir in a pinch of salt and the nutmeg and cook for another 3 minutes; remove from heat.
- Mix the cooked spinach with the cream cheese and set aside.
- Divide the spinach and cream cheese mixture in two, and place in the salmon fillet, in case there is some left you can put it on top as I did (see image). Close the foil pocket and bake in the oven for between 15 to 20 minutes.
- Serve immediately, Enjoy!
For this recipe, I used the following tools: a sharp knife, a baking sheet, a medium nonstick skillet, aluminum foil. The foil packet method is easy and helps to cook the salmon or any other fish nicely without overcooking or drying. You will notice that the salmon is ready once it has an opaque color, and it should easily flake apart.