Stuffed Salmon

Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.

Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.

Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.

Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.

Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.

Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.

Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.