Hey dad, what's for dinner? If salmon ever goes extinct, I'm probably responsible. These tuskin salmon stuffed shells did not last long. Let me show you how I did. Coach salmon and oil and season with creole seasoning and smoked paprika. Sear your salmon and avocado oil and butter for a few minutes per side till it looks like this. In the same pan, toast oregano and black pepper. Then saute diced red onion. Saute sundried tomatoes and garlic. Add in chopped spinach and let it wilt. Then remove and let cool while we work on the sauce. In the same skillet, melt butter. Add sundried tomatoes, oregano, basil, and red pepper flakes. Saute minced garlic and add in more spinach. When the spinach wilts, pour in the heavy cream and let sim. Throw in Italian seasoning and freshly grated parmesan. Then let simmer until thicken. Use a fork to flake the salmon. Then add in the peppers and spinach and whipped cream cheese. Add in grated parmesan and shredded mozzarella. Then mix together. Stuff your cooked jumbo shells with the filling. Then coat the bottom of a baking dish with the sauce and add in the shells. Top the shells with a little mozzarella, then the remaining sauce. Cover with foil and bake for 15 minutes, then uncovered for 10. Full recipe on cookingwithmrcooper.com.