Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

Ingredients:

For the stuffed salmon:

• 2 salmon fillets (6 oz each), sliced to form a pocket
• 1/2 cup fresh spinach, chopped
• 1/4 cup crab meat (imitation or fresh)
• 2 tablespoons cream cheese, softened
• 1 garlic clove, minced
• Salt and black pepper to taste

For the lemon cream sauce:

• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Make the stuffing: In a bowl, mix chopped spinach, crab meat, cream cheese, minced garlic, salt, and pepper until well combined.
3. Stuff the salmon: Carefully fill the pockets in the salmon fillets with the spinach and crab mixture. Use toothpicks to secure if needed.
4. Sear and bake: Heat a skillet over medium heat with a drizzle of olive oil. Sear the salmon for 2 minutes per side. Transfer the skillet to the oven and bake for 10-12 minutes, until fully cooked.
5. Prepare the lemon cream sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in heavy cream, Dijon mustard, lemon zest, lemon juice, salt, and pepper. Simmer for 2-3 minutes until slightly thickened.
6. Serve: Plate the salmon and drizzle generously with the lemon cream sauce.

Prep time: 15 min, Cooking time: 20 min, Servings: 2, 480 kcal per serving.