釀餡三文魚

Cook the pasta according to the package instructions. Before draining, make sure to reserve 2 to 3 tablespoons of the cooking water. Once drained, combine the cooked pasta with the vegan cheeses, garlic powder, salt, pepper, and either vegan butter or olive oil. For extra creaminess, stir in the reserved pasta water or plant milk.

While the pasta cooks, gently pat the salmon fillet dry. In a small bowl, mix together the vegan cream cheese, mozzarella, fresh thyme leaves, minced garlic, garlic salt, black pepper, and Old Bay seasoning.

Carefully cut a pocket into the side of the salmon fillet. Generously fill this pocket with the made cheese mixture. For an added boost of flavor, spread a small amount of the mixture on top of the salmon as well.

Heat the vegan butter or olive oil in a skillet over medium heat. Gently place the stuffed salmon into the pan, ensuring the stuffed side faces upwards. Cook for 6 to 8 minutes, or until it turns golden brown. Either carefully flip the salmon or baste it, continuing to cook for another 6 to 8 minutes until it's well cooked through.

Serve the pan-seared stuffed salmon alongside the creamy vegan mac & cheese. Finish by garnishing with fresh basil and a sprinkle of extra Old Bay seasoning.