1: Prepare the Salmon

1. Preheat your oven to 200°C (400°F).
2. Using a sharp knife, slice each salmon fillet horizontally to create a pocket for the stuffing. Be careful not to cut all the way through.
3. Season the salmon fillets with salt and black pepper, both inside and out, for a balanced flavor.

2: Make the Stuffing

1. Heat a skillet over medium heat and melt 1 tablespoon of butter.
2. Add the minced garlic and sauté for 1 minute until fragrant. Be sure not to let it burn.
3. Toss in the chopped shrimp and cook for 1-2 minutes until they turn pink.
4. Add the chopped spinach and cook for another 1-2 minutes until it wilts completely.
5. Remove the skillet from heat and stir in the cream cheese, Parmesan cheese, paprika, salt, and black pepper. Mix until well combined and creamy.

3: Stuff the Salmon

1. Spoon the stuffing mixture into the pockets of the salmon fillets. Use the back of the spoon to gently press the stuffing in, ensuring it’s evenly distributed.
2. Press the fillets closed to secure the stuffing.

4: Sear and Bake the Salmon

1. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Once hot, carefully place the stuffed salmon fillets in the skillet.
2. Sear the salmon for 2-3 minutes on each side, creating a golden crust.
3. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

5: Prepare the Creamy Sauce (Optional)

1. In a small saucepan, melt 1 tablespoon of butter over low heat.
2. Add heavy cream and lemon juice, stirring to combine. Let it simmer for 1-2 minutes until slightly thickened.
3. Remove from heat and stir in fresh parsley.

6: Serve the Stuffed Salmon

1. Plate the cooked salmon fillets and drizzle the optional creamy sauce over the top for added indulgence.
2. Garnish with additional parsley if desired and serve hot with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.