Spinach Stuffed Salmon

SALMON:--
4 skinless salmon fillets
SIDS SALT & PEPPER to taste
2 tbsp lemon juice
2 tbsp rice bran oil, divided
1 tbsp butter
FILLING:--
120 g cream cheese at room temperature
120 g spinach
¼ tsp SIDS CRAZY SALT
¼ cup finely grated parmesan cheese
2 tsp minced garlic
SIDS SALT & PEPPER to taste
OPTIONAL GARLIC BUTTER:--
1 tbsp butter
1 tbsp minced garlic
1 tbsp lemon juice
¼ tsp SIDS CRAZY SALT

Place each salmon fillet on a flat surface. Season both sides with SIDS SALT & PEPPER, 1 tablespoon oil and lemon juice. Cut a slit or pocket about ¾ of the way through, being careful not to cut all the way.
Squeeze excess liquid out of the spinach then discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with SIDS SALT & PEPPER.
Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.
For Stove Top: Heat butter and remaining oil in a non stick pan over medium-high heat. Add the salmon and fry until golden (about 6-7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).
Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through.
Transfer to a warm plate to make garlic butter.
Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice then sauté until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.
For Oven Baked Salmon: Preheat oven to 175°C.
Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes until salmon is cooked through, opaque in centre and flakes easily with fork.
Pour pan juices out into a frying pan. Add butter, garlic and lemon juice then sauté until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.