Creamy Spinach Stuffed Salmon

Make the Creamy Spinach Stuffing:

Place the thawed spinach in a cheese cloth (or a thin dish rag) and ring out excess moisture. Place in a medium sized bowl with the cream cheese, hot sauce, lemon zest, cajun seasoning, and garlic. Stir until well combined and set aside.

Stuff the Salmon:

Place the salmon on a baking sheet and pat dry using a paper towel. Using a pairing knife, carefully make an incision on one side of the salmon. Cut until you've created a large pocket, being careful not to slice all the way through the salmon and also leaving at least 1/2 inch on each side.

Carefully and evenly fill the pockets of the salmon with the creamy spinach. Drizzle the tops of the salmon with olive oil and season with salt and pepper.

Place into the oven and bake until salmon is just cooked through, about 12 minutes.

Remove from oven and serve with lemon wedges and top with freshly chopped parsley, if desired. Oh, and don't forget to add a few dashes of the Crystal's Hot Sauce on top if you like a little extra heat. So good! Enjoy!