In a shallow pan, heat 2 cups water to boiling point. Cook 12 oz asparagus for 3 minutes until soft. Fish them out, drain, and set aside.

Continue by adding 2 oz spinach to the boiling pan and cook to tender (about 30 seconds).

Fish out the spinach and transfer it to a large bowl filled with cool water to cool it down. Then squeeze any excess liquid out of the spinach and discard the liquid.

Place the spinach on a cutting board. Finely chop it into small pieces.

Make the spinach and cream cheese filling: In a large mixing bowl, combine the chopped spinach with 1/4 tsp salt, 1/2 tsp garlic powder, 0.25 oz shredded parmesan cheese, 1 oz pistachio, 5 oz cream cheese, 1 tsp lemon juice, and 1 fl oz whole milk.

With each salmon filet, use a knife to make a slit in the middle to create a pocket — be careful not to cut all the way through to the other side of the fillet. Repeat with all 4 filets (26 oz salmon).

Season both the outside and inside of the salmon fillets with 1 tsp paprika and 1 tsp Cajun seasoning.

Stuff the salmon pockets with the spinach and cream cheese filling.

In the same shallow pan, heat 2 tbsp olive oil over medium heat. Add the stuffed salmon fillets skin side down and cook until crispy.

Flip the salmon fillets and continue to cook until golden. It takes 12 minutes to cook both sides of the salmon.

Scatter slices of lemon and 2 tbsp freshly chopped parsley onto the salmon.

Serve the stuffed salmon hot, alongside the cooked asparagus and side dishes of choice.