PREP THE SALMON: Make sure the salmon filets have sat at room temperature for 15-20 minutes before starting. Brush the salmon filets with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and a big pinch of black pepper on each of the fillets (making sure to season both sides.) 

MAKE THE FILLING: place the prepared spinach artichoke dip in a bowl and combine with the shredded mozzarella cheese, set aside.

STUFF IT: Using a small paring knife, cut a thin pocket in the thickest portion of the filet, taking care not to go all the way through to the other side. The slit should be large enough to easily fit a tablespoon. Take the filling and fill each of the filets with roughly 2 tablespoons of the prepared dip. If it doesn’t go in all the way, use the paring knife to help push it in without ripping through the other side.

LEMON GARLIC SAUCE: In a small saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 2 tablespoons. Add in 1 tablespoon of butter, remove the pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until the butter completely melts. Repeat with the remaining butter, one tablespoon of butter at a time. When butter is completely melted, remove sauce from stove; set aside for later. You can also just place it on a simmer burner on the lowest setting if you’d like to keep it warm.

SEAR THE SALMON: Heat a large nonstick skillet over medium-high heat. Add a swish of olive oil to the skillet. Gently lower the salmon filets into the skillet and let cook for 5-7 minutes on each side. It’s difficult for me to tell you exact cooking time as this depends on the thickness of the fillet. The salmon should gently spring back when pressed with the index finger and be flakey. For best results, use a fish turner to flip the fish. Brush or pour the prepared lemon garlic sauce over the salmon and serve warm with roasted brussels sprouts, steamed asparagus, or broccoli!