Sundried Tomato Stuffed Salmon

Place the salmon on its side to make it easier for our cut to make our pocket to stuff. Be careful to to not cut all the way through salmon or it will become more of a mess. Add salt and pepper on both sides.

In a bowl, we will combine our cream cheese (the softer the better), sliced sundried tomatoes, basil, parmesan, garlic powder. Carefully stuff our salmon with the mixture and set it aside for later cooking.

Now to make our dressing for our brussel sprout salad. This way we can let all the flavors soak in with each other. This is very simple and fast, we are going to whisk our maple syrup, dijon mustard, and apple cider vinegar, and salt and pepper. Then slowly whisk in our oil, cover, and set aside.

Start Cutting the apples into thin slices, and add to lemon water mixture to stop the apples from browning. Cut off all the stems off the brussel sprouts, add to robo coup to a nice shredded product. Add the cranberries, sunflower seeds, shallots, apples(in the lemon). Mix all in bowl and dress with desired amount.

Heat up a non-stick pan with oil to a smoking point. Carefully add the salmon to cook each side for 4-5 min. When finished cooking squeeze lemon on top of each filet.

Plate and Enjoy!