5 stars (2 reviews)
- 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.
- 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!