Ingredients:

For the salmon:

4 salmon fillets (skinless, about 1.5 inches thick)

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 tablespoon olive oil

For the stuffing:

2 cups fresh spinach leaves

1 tablespoon butter

½ cup shredded Parmesan cheese

½ cup shredded mozzarella cheese

For serving:

Lemon slices

Chopped parsley (optional)

Instructions:

• Prepare the stuffing:
• In a pan over medium heat, melt the butter.
• Add the spinach and sauté until wilted (about 2-3 minutes).
• Turn off the heat, then stir in the Parmesan and mozzarella cheese until melted and well combined.
• Set the mixture aside to cool slightly.
• Prepare the salmon:
• Using a sharp knife, make a deep slit in each salmon fillet to create a pocket, without cutting all the way through.
• Season both sides of the salmon with salt and black pepper.
• In a small bowl, mix the paprika, garlic powder, onion powder, and cayenne pepper, then rub the seasoning blend over the surface of the salmon.
• Stuff and cook the salmon:
• Carefully fill each salmon fillet with the spinach and cheese mixture.
• Heat olive oil in a non-stick pan over medium-high heat.
• Place the salmon fillets in the pan, skin-side down (if applicable), and cook for 3-4 minutes until golden brown.
• Gently flip the salmon and cook for another 3-4 minutes on the other side.
• For a fully cooked and tender result, transfer the fillets to a preheated oven at 180°C (350°F) and bake for 5-7 minutes.