Recipe SEAFOOD - Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

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Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

This Spinach and Crab Stuffed Salmon with Lemon Cream Sauce recipe creates a sophisticated seafood dinner pairing a flavorful citrusy hinted cream sauce over delicious stuffed fish.

Ingredients:

Salmon:
  • 4 salmon fillets (skin-on or skinless, about 6 oz each)
  • 1 cup fresh spinach (chopped)
  • 1/2 cup lump crab meat (picked over for shells)
  • 1/4 cup cream cheese (softened)
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp olive oil
  • Skillet
  • Baking dish
Lemon Cream Sauce:
  • 2 Tbsp butter
  • 2 cloves garlic (minced)
  • 1 cup heavy cream
  • 1/4 cup chicken or vegetable broth
  • 2 Tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley (chopped, for garnish)
  • Mixing bowl
Instructions:
  • Preheat your oven to 375 F (190 C) and line a baking dish or sheet with parchment paper
  • In a bowl, mix spinach, crab meat, cream cheese, Parmesan cheese, garlic powder, paprika, salt, and black pepper until well combined
  • Cut a pocket into the side of each salmon fillet (do not cut all the way through)
  • Spoon the spinach and crab mixture into each pocket
  • Heat olive oil in a skillet over medium-high heat
  • Sear the salmon fillets for 2 minutes per side to create a golden crust
  • Transfer to the prepared baking dish
  • Bake in the preheated oven for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork
  • While the salmon bakes, melt butter in a skillet over medium heat
  • Add minced garlic and saute for 1 minute
  • Stir in heavy cream, broth, lemon juice, and lemon zest and simmer for 3–4 minutes
  • Add Parmesan cheese and stir until melted and the sauce thickens slightly
  • Season with salt and pepper to taste
  • Place the stuffed salmon on plates and spoon the lemon cream sauce over the top
  • Garnish with fresh parsley and serve immediately
Enjoy!

Notes:
  • Pair this dish with roasted asparagus, mashed potatoes, or a fresh garden salad
  • Use fresh lump crab meat for the best flavor, but canned crab meat works as a budget-friendly alternative
Source:

Grandma’s Flavorful Legacy


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