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.