Salmon Fillets with Spinach for Two

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a 9x11-inch baking pan with foil.

2 . Stage

Press as much liquid from the thawed spinach as possible using clean dish towels or paper towels and place in a medium mixing bowl.

3 . Stage

Melt butter in a small, nonstick skillet over medium heat. Stir in mushrooms and onions and cook, stirring occasionally, until the onions begin to turn clear, about 4 minutes. Add cooked mushrooms and onions to spinach with Parmesan cheese, garden vegetable cream cheese, and garlic powder. Stir until well combined and add kosher salt and pepper. Set aside.

4 . Stage

Combine olive oil and lemon juice in a small bowl.

5 . Stage

Pat salmon fillets dry and brush both sides with the combined olive oil and lemon juice. Place fillets in the foil-lined pan and sprinkle with ground sea salt. Divide spinach mixture evenly between the two fillets.

6 . Stage

Bake in the preheated oven until the salmon flakes easily with a fork, 15 to 19 minutes. Garnish with lemon slices and fresh parsley.