INGREDIENTS
Salmon:
4 skinless salmon fillets
salt and pepper to season
2 tablespoons lemon juice
2 tablespoons olive oil divided
1 tablespoon unsalted butter
Filling:
4 oz (120 g) cream cheese at room temp
4 oz (120 g) frozen spinach thawed
1/4 cup finely grated parmesan cheese
2 teaspoons minced garlic
Salt and pepper, to taste
Optional Garlic Butter:
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 tablespoon lemon juice
Grilled Asparagus
1 pound asparagus (choose thick spears)
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
lemon wedges , if desired