Elevate your salmon dinner with this luxurious Crab and Spinach Stuffed Salmon with Lemon Cream Sauce. Each salmon fillet is generously stuffed with a creamy mixture of fresh spinach, tender crab meat, and savory Parmesan cheese, delivering a perfect harmony of flavors and textures. A luscious lemon cream sauce accompanies the salmon, adding a delicate richness and a hint of brightness. This dish is elegant enough for a special occasion yet simple enough to make on a weeknight, bringing a touch of fine dining to your table.
Ingredients
For the Stuffed Salmon:
- 4 salmon fillets (170-200 g each, skin-on or skinless)
- 1 cup fresh spinach, chopped
- 1/2 cup cooked crab meat, shredded
- 1/4 cup breadcrumbs (optional, for binding)
- 2 tablespoons cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Lemon Cream Sauce:
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 2 tablespoons lemon juice
- 1/4 teaspoon lemon zest (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a bowl, combine chopped spinach, crab meat, breadcrumbs (if using), softened cream cheese, Parmesan, minced garlic, and lemon juice. Season with salt anpepper, then mix until well combined and creamy.
- Stuff the Salmon: Cut a deep slit into the side of each salmon fillet to create a pocket. Carefully spoon the crab and spinach mixture into each pocket, ensuring it’s packed snugly but not too tightly.
- Sear the Salmon: In an oven-safe skillet, heat olive oil over medium-high heat. Place the salmon fillets in the skillet and sear each side for about 2-3 minutes until lightly browned.
- Bake the Salmon: Transfer the skillet to the preheated oven. Bake the salmon for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
- Sauté the Garlic: While the salmon bakes, melt the butter in a saucepan over medium heat. Stir in the chopped garlic and sauté for 1-2 minutes, allowing it to become aromatic.
- Add the Cream and Broth: Pour in the heavy cream and broth, stirring to combine.
- Add Lemon Flavor: Stir in the lemon juice and lemon zest (if using) and season with salt and pepper. Continue to simmer for 3-5 minutes until the sauce thickens slightly.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve: Plate each stuffed salmon fillet and spoon the lemon cream sauce generously over the top.
Conclusion:
This Crab and Spinach Stuffed Salmon with Lemon Cream Sauce is a satisfying and flavorful dish that’s sure to impress. Each bite offers a rich and creamy filling balanced with the bright notes of lemon in the sauce. It’s a beautiful way to enjoy salmon with a bit of a luxurious twist, perfect for dinner parties or a gourmet night in. Enjoy this delightful recipe with a side of roasted vegetables or a light green salad.
Crab and Spinach Stuffed Salmon with Velvety Lemon Cream Sauce
A delicious stuffed salmon dish featuring a craband spinach filling, topped with a zesty lemon cream sauce. Perfect for elegantdinners at home.
Ingredients
For the Stuffed Salmon:
- 4 salmon fillets 170-200 g each, skin-on or skinless
- 1 cup fresh spinach chopped
- 1/2 cup cooked crab meat shredded
- 1/4 cup breadcrumbs optional, for binding
- 2 tablespoons cream cheese softened
- 1/4 cup grated Parmesan cheese
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Lemon Cream Sauce:
- 1 tablespoon butter
- 1 clove garlic minced
- 1 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 2 tablespoons lemon juice
- 1/4 teaspoon lemon zest optional
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a bowl, combine chopped spinach, crab meat, breadcrumbs (if using), softened cream cheese, Parmesan, minced garlic, and lemon juice. Season with salt anpepper, then mix until well combined and creamy.
- Stuff the Salmon: Cut a deep slit into the side of each salmon fillet to create a pocket. Carefully spoon the crab and spinach mixture into each pocket, ensuring it’s packed snugly but not too tightly.
- Sear the Salmon: In an oven-safe skillet, heat olive oil over medium-high heat. Place the salmon fillets in the skillet and sear each side for about 2-3 minutes until lightly browned.
- Bake the Salmon: Transfer the skillet to the preheated oven. Bake the salmon for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
- Sauté the Garlic: While the salmon bakes, melt the butter in a saucepan over medium heat. Stir in the chopped garlic and sauté for 1-2 minutes, allowing it to become aromatic.
- Add the Cream and Broth: Pour in the heavy cream and broth, stirring to combine.
- Add Lemon Flavor: Stir in the lemon juice and lemon zest (if using) and season with salt and pepper. Continue to simmer for 3-5 minutes until the sauce thickens slightly.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve: Plate each stuffed salmon fillet and spoon the lemon cream sauce generously over the top.