Instructions

1. Preheat the oven to 400 degrees F. Chop the shrimp into 1/2 inch pieces
2. Add butter or oil to a large skillet over medium-high heat. Once hot, add in the minced garlic and let cook until fragrant (about 1 minute), and then add in the shrimp
3. Cook the shrimp for about 2 minutes until opaque (not cooked through). Remove the skillet from the heat and stir in the cream cheese, spinach, garlic powder, parsley, salt, pepper, celery salt and paprika until well incorporated
4. Line a baking sheet or large baking dish with parchment paper or spray with oil. Pat the salmon filets dry and slice each filet through the middle horizontally to almost butterfly the filet, stopping about 1/2 inch from slicing all the way through. This will give you a pocket to stuff the shrimp and cheese mixture into
5. Season each filet with salt and pepper to taste, and then use a spoon to stuff the shrimp mixture into each filet. Use a toothpick to secure the ends if needed, but it’s okay that it spills out the sides a bit
6. Sprinkle the panko over the tops of each filet, spray lightly with a cooking oil spray and then place the baking sheet or dish into the oven
7. Bake for 16 to 18 minutes, or until salmon is flakey and panko is golden brown. Remove from the oven and serve, garnish with parsley and lemon wedges if desired