Using a paring knife, slice a slit on the side of each salmon fillet to create a pocket; set aside.
FOR THE SPINACH AND ARTICHOKE DIP
Heat olive oil in a skillet.
Add minced garlic and cook for 15 seconds.
Stir in spinach and cook for 1 minute.
Add artichoke hearts.
Stir in cream cheese, yogurt, parmesan cheese, and season with pepper flakes, salt and pepper; cook just until creamy.
Remove from heat and let cool for a minute or two.
STUFF THE SALMON FILLETS
Stuff the fish pockets with the prepared dip.
Heat olive oil in a large skillet over medium-high heat.
Add salmon fillets to the skillet, skin-side down, cooking 2 fillets at a time.
Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around.
Using a spatula, carefully flip over the salmon fillets.
Add butter and squeeze lemon juice all over the fish; continue to cook for 5 more minutes. (Use 1 tablespoon of butter and 1 tablespoon of lemon juice per 2 fillets)
Repeat with the rest of the fillets.
Serve.
Notes
If you have too much of the spinach dip, reheat it just until creamy and serve on the side with the cooked fish. Add more yogurt or heavy cream for a creamier consistency.FOR OVEN BAKED STUFFED SALMON
Preheat oven to 375F. Transfer stuffed salmon fillets to a lightly greased baking pan. Bake for 12 to 15 minutes, or until salmon is cooked through.
HOW TO MAKE AHEAD
Prepare the salmon ahead by stuffing it with a completely cooled down spinach dip. Place the salmon fillets in an airtight container and refrigerate until ready to cook.
HOW TO FREEZE COOKED SALMON FILLETS
To freeze cooked salmon fillets, make sure everything has cooled completely. Wrap each piece in parchment paper, and then place in freezer bags. Squeeze out the excess air and seal the bag. Frozen cooked salmon is good for up to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.