A delicious and elegant dish featuring salmon fillets stuffed with a savory mixture of spinach and crab, topped with a creamy lemon sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:2 servings 1x
Category:Main Course
Method:Baking and Searing
Cuisine:American
Diet:Low Carb
Ingredients
Scale
2 (6-ounce) salmon fillets
1 cup fresh spinach, chopped
4 ounces crab meat, drained and picked over for shells
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup heavy cream
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with cooking spray.
In a medium bowl, combine the chopped spinach, crab meat, cream cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Carefully slice a pocket into the side of each salmon fillet, being cautious not to cut all the way through.
Stuff each salmon fillet with the spinach and crab mixture, pressing gently to secure the filling.
Heat olive oil in a skillet over medium heat. Sear the stuffed salmon fillets for 2-3 minutes on each side until golden brown.
Transfer the seared salmon to the prepared baking dish and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, prepare the lemon cream sauce. In a small saucepan, combine heavy cream, lemon juice, and lemon zest. Heat over medium-low heat, stirring occasionally, until warmed through.
Once the salmon is done, remove it from the oven and drizzle the lemon cream sauce over the top. Garnish with fresh parsley before serving.
Notes
For a lighter version, substitute the cream cheese with Greek yogurt and reduce the heavy cream to 1/4 cup.
For added flavor, mix in some diced red bell pepper or green onions into the stuffing mixture.