Creamy cejun stuffed salmon

 

Ingredients:

• 4 salmon fillets, 5 ounces each, skin on
• 2 teaspoons smoked or sweet paprika
• 1 teaspoon dried marjoram leaves
• Salt and freshly ground pepper, to taste
• 6 ounces cream cheese, softened
• 2 ounces finely shredded cheddar cheese
• 4 cloves garlic minced
• 1 tablespoon Cajun Seasoning
• 3 tablespoons avocado oil, divided (you can also use olive oil)
• 1 tablespoon butter, divided
• Chopped fresh parsley for garnish
• lemon wedges, for serving

Instructions:

• Using a paring knife, cut a slit on the side of each salmon fillet to create a pocket. Do not cut all the way through.
• Raw salmon fillets with pockets
• Season salmon fillets with paprika, marjoram, salt, and pepper. Rub in the seasonings with your fingers. Set aside.
• In a mixing bowl, combine softened cream cheese, cheddar cheese, garlic, and Cajun seasoning; mix and stir until well incorporated. Taste and adjust accordingly. If you like a spicier filling, add some cayenne pepper.