Ingredients :
4 salmon fillets (6 ounces each)
1/4 cup grated parmesan cheese
1/2 cup chopped fresh spinach
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt & pepper to taste
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup peeled, deveined shrimp
Olive oil for cooking

Preparation
Begin by preheating your oven to 400°F. Season the salmon fillets with a blend of paprika, cumin, garlic powder, onion powder, salt, and pepper, then place on a baking sheet and bake for 10-12 minutes or until fully cooked.

While the salmon is roasting, heat some olive oil in a pan over medium heat and sauté the chopped spinach until wilted. Stir in the grated parmesan cheese until melted and well combined with the spinach.

Stuffing & Alfredo Sauce Once the salmon is done, let it cool for a few minutes. Using a sharp knife, make a pocket in the center of each fillet and fill with the spinach and parmesan mixture. Place the stuffed salmon back on the baking sheet and return to the oven for an additional 5-7 minutes or until the cheese is melted and lightly browned.

As the salmon bakes, it’s time to whip up the shrimp alfredo sauce. Heat some olive oil in a pan over medium heat and cook the shrimp for 3-4 minutes or until pink and fully cooked. Remove the shrimp from the pan and set aside. In the same pan, add heavy cream and grated parmesan cheese, whisking until the cheese has melted and the sauce has thickened. Stir in the cooked shrimp until heated through.