Elevate your dinner game with this decadent Spinach and Crab Stuffed Salmon, paired with a luxurious lemon cream sauce. This dish offers a perfect blend of rich flavors—the tender salmon fillets are filled with a creamy, flavorful spinach and crab mixture, then topped with a bright, velvety lemon cream sauce. Whether you’re hosting a special dinner or just want to treat yourself, this dish is sure to impress while still being easy to prepare. Fresh, flavorful, and full of healthy ingredients, it’s a meal that feels like a gourmet experience in the comfort of your home.
Ingredients:
For the Salmon:
- 4 salmon fillets, skin removed
- 4 oz (115 g) cream cheese, softened
- 1/2 cup cooked crab meat
- 1/2 cup fresh spinach, chopped
- 1/4 cup shredded mozzarella cheese
- 1 garlic clove, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Lemon Cream Sauce:
- 1 tablespoon butter
- 1 garlic clove, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Prepare the Stuffed Salmon:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, cooked crab meat, chopped spinach, shredded mozzarella, minced garlic, and fresh parsley. Season the mixture with a pinch of salt and pepper, then stir until all the ingredients are well incorporated.
- Using a sharp knife, carefully make a slit along the side of each salmon fillet to create a pocket for the stuffing (be sure not to cut all the way through).
- Stuff each salmon fillet with the spinach and crab mixture, packing it in gently.
- Season the outside of the salmon with salt and pepper.
- Cook the Salmon:
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Once the oil is hot, sear the stuffed salmon fillets for 2-3 minutes on each side, until golden brown. Be gentle when flipping the salmon to keep the stuffing intact.
- Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the salmon is fully cooked and flakes easily with a fork.
- Make the Lemon Cream Sauce:
- While the salmon is baking, prepare the lemon cream sauce. In a small saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for 1 minute, until fragrant.
- Pour in the chicken broth and heavy cream, stirring well to combine. Allow the mixture to simmer for 2-3 minutes, letting it thicken slightly.
- Stir in the fresh lemon juice, lemon zest, and season with salt and pepper to taste.
- Continue to simmer for another 2 minutes until the sauce reaches a creamy consistency.
- Serve:
- Once the salmon is done baking, remove it from the oven and let it rest for a minute.
- Spoon the lemon cream sauce generously over the stuffed salmon fillets.
- Garnish with fresh parsley and an extra sprinkle of lemon zest if desired.
Conclusion:
This Spinach and Crab Stuffed Salmon with Lemon Cream Sauce is an elegant and mouthwatering dish that combines the delicate flavors of crab and spinach with the richness of salmon. The creamy, zesty lemon sauce adds a delightful tang that complements the savory stuffing perfectly. Whether you’re serving this dish for a special occasion or simply want to enjoy a restaurant-quality meal at home, it’s a recipe that promises to deliver on flavor and presentation. Serve with roasted vegetables or a side of wild rice for a complete and satisfying meal!