Spinach and Crab Stuffed Salmon with Lemon Cream Sauce
This luxurious dish features fresh salmon fillets stuffed with a rich, flavorful mixture of spinach, crab meat, cream cheese, and herbs, then baked to tender perfection. Topped with a zesty lemon cream sauce, this entrée offers a perfect balance of creamy richness and citrus brightness. It’s an elegant yet surprisingly easy dish that’s perfect for special occasions or an indulgent weeknight dinner.
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 olive oil
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 Salmon:
Preheat the oven: Preheat your oven to 375°F (190°C).
Make the stuffing: In a bowl, mix together the cream cheese, cooked crab meat, chopped spinach, mozzarella, minced garlic, parsley, salt, and pepper.
Prepare the salmon fillets: Cut a slit lengthwise down the center of each salmon fillet to create a pocket for the stuffing (be careful not to cut all the way through).
Stuff the salmon: Spoon the spinach and crab mixture into the pockets of each fillet, pressing gently to fill them.
Sear the salmon: Heat olive oil in a large oven-safe skillet over medium heat. Sear the stuffed salmon fillets for 2-3 minutes on each side, until lightly browned.
Bake the salmon: Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the salmon is fully cooked.
Prepare the Lemon Cream Sauce:
Make the sauce: In a saucepan over medium heat, melt the butter and sauté the garlic for about 1 minute, until fragrant.
Add cream and broth: Stir in the heavy cream and chicken broth, then bring to a simmer.
Add lemon: Stir in the lemon juice and zest, and season with salt and pepper. Let the sauce simmer for 3-5 minutes until it thickens slightly.
Serve:
Plate the dish: Drizzle the lemon cream sauce over the stuffed salmon fillets and garnish with fresh parsley.
Notes:
Use fresh salmon fillets with skin removed for easier stuffing.
For the filling, fresh crab meat is ideal, but canned or imitation crab works as a budget-friendly alternative.
Squeeze fresh lemon juice over the salmon before serving to enhance the flavors.
This dish pairs beautifully with roasted vegetables, wild rice, or a simple green salad.
Tips:
Prevent Overcooking: Bake the salmon just until it flakes easily with a fork to keep it moist.
Customize the Filling: Add shredded cheese, garlic, or herbs like dill or parsley to the filling for extra flavor.
Make Ahead: Prepare the filling in advance and refrigerate to save time. Stuff the salmon just before baking.
Dairy-Free Option: Substitute dairy-free cream cheese and coconut cream for a non-dairy version.
Nutritional Information (Per Serving: Approx. 6 oz stuffed salmon with sauce)
Calories: ~400-450 kcal
Protein: 30-35 g
Fat: 25-30 g
Saturated Fat: ~12 g
Carbohydrates: 4-6 g
Fiber: ~1 g
Sugar: ~2 g
Cholesterol: ~120-140 mg
Sodium: ~600-700 mg
This dish is high in protein, healthy omega-3 fatty acids, and essential vitamins like vitamin D and B12. It fits well into low-carb and keto diets when served with appropriate sides.
Enjoy this delicious and elegant dish!