Shrimp Stuffed Salmon

Rinse and pat dry the shrimp.

In a skillet over medium heat, melt the butter. Add the shrimp and season with a light dusting of Old Bay seasoning. Cook until just pink, then remove from the pan.

To the same skillet, add olive oil, minced garlic, and chopped green onions. Sauté for about a minute until fragrant.

Add the chopped spinach to the skillet and cook until it wilts.

Add the cream cheese to the skillet and stir until it melts and combines with the spinach mixture. Remove from heat and transfer to a mixing bowl.

Roughly chop the cooked shrimp.

Add the chopped shrimp to the cream cheese mixture. Season with complete seasoning, red pepper flakes, more Old Bay, a squeeze of lemon juice, and grated cheddar cheese.

Mix everything together until well combined. Taste and adjust seasoning if necessary.

Take the salmon fillet and carefully slice a pocket down the center, being careful not to cut all the way through.

Place the salmon on an air fryer tray or in the basket. Generously stuff the pocket with the shrimp and cream cheese filling.

Season the top of the salmon with another light dusting of Old Bay, then brush generously with dark soy sauce.

Cook in an air fryer at 400°F for 15-18 minutes.

Halfway through the cooking time, baste the salmon again with more soy sauce.

Once cooked through, remove the salmon from the air fryer. Garnish with fresh chopped parsley and serve with a lemon wedge.