Blackened Salmon & Shrimp-Stuffed Baked Potato with Garlic Asparagus
If you’re craving a restaurant-quality seafood dinner at home, this dish is your go-to. The salmon is boldly seasoned and seared to perfection, the baked potato is overflowing with a rich Cajun cream sauce and succulent shrimp, and the crisp asparagus rounds it all out. It’s elegant, hearty, and surprisingly easy to put together for a weekend dinner or special occasion.
Prep Time: 20 minutes
Cook Time: 30–40 minutes
Total Time: 50–60 minutes
Ingredients:
For the Blackened Salmon:
4 salmon fillets (about 6 oz each)
2 tbsp olive oil
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (adjust to spice preference)
1 tsp dried thyme
1 tsp dried oregano
Salt and black pepper, to taste
Lemon wedges, for serving
For the Shrimp-Stuffed Baked Potato:
4 large russet potatoes
1 lb shrimp, peeled and deveined
3 tablespoon olive oil
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup green onions, chopped
1/2 tsp smoked paprika
Salt and black pepper, to taste
For the Garlic Asparagus:
1 lb asparagus, trimmed
2 tbsp olive oil
3 cloves garlic, minced
Salt and black pepper, to taste
1 tbsp lemon juice (optional)
Instructions:
For the Blackened Salmon:
Prep the Salmon: Pat the salmon fillets dry with a paper towel. Brush both sides of the fillets with olive oil.
Make the Seasoning: In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper.
Season the Salmon: Generously sprinkle the seasoning mix on both sides of each salmon fillet.
Cook the Salmon: Heat a large skillet over medium-high heat. Once hot, add the salmon fillets and cook for about 4-5 minutes per side, or until the salmon is cooked through and has a crispy, blackened crust. Serve with lemon wedges on the side.
For the Shrimp-Stuffed Baked Potato:
Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then prick each potato several times with a fork. Rub each potato with a little olive oil and sprinkle with salt. Place them on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
Cook the Shrimp: While the potatoes bake, heat a skillet over medium-high heat and add 2 tbsp olive oil. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Season with salt, pepper, and smoked paprika.
Prepare the Potato Filling: Once the potatoes are done, carefully slice them open and fluff the insides with a fork. Add a spoonful of sour cream and mix it with the potato, creating a creamy texture. Then, fold in the shredded cheddar cheese and green onions.
Stuff the Potatoes: Spoon the mashed potato mixture back into the potato skins, creating a small well in the center. Fill the well with the cooked shrimp.
Finish the Potatoes: Drizzle a bit of olive oil on top and return them to the oven for about 10 minutes, or until the cheese melts and the potatoes are heated through.
For Garlic Asparagus:
Cook the Asparagus: Heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for about 4-5 minutes, or until tender but still crisp.
Add Garlic: Add the minced garlic to the pan and sauté for another 1-2 minutes, until fragrant.
Finish the Asparagus: Season with salt, pepper, and a squeeze of lemon juice (if desired).
Serving:
Serve the blackened salmon alongside the shrimp-stuffed baked potato and garlic asparagus. Enjoy your delicious and satisfying meal!
Tips:
Salmon Skin: If you prefer crispy skin on your salmon, cook the salmon skin-side down first. This will give it a nice, crispy texture. Just be sure to flip it carefully to avoid breaking the fish.
Shrimp Texture: Don’t overcook the shrimp. It cooks very quickly, and you’ll want to remove it from the heat as soon as it turns pink to avoid a rubbery texture.
Potato Texture: For creamier potatoes, you can add some milk or cream along with the sour cream. If you want extra flavor, try adding a bit of garlic powder or even some bacon bits.
Blackened Seasoning: If you like a spicier kick, increase the amount of cayenne pepper. Alternatively, you can make a milder version by using paprika and a bit of brown sugar for a sweet-spicy balance.
Asparagus Cook Time: For crispy asparagus, cook it for a shorter time over high heat. If you like it softer, cook it a little longer over medium heat.
Variations:
Vegetarian Variation:
Replace the shrimp in the stuffed baked potato with roasted vegetables such as bell peppers, zucchini, or mushrooms. You can also add black beans or chickpeas for a protein boost.
You can substitute the salmon with a plant-based option, like blackened tempeh or tofu.
Cheese Options:
Swap the cheddar cheese for a different cheese like mozzarella, pepper jack, or even goat cheese for a tangy twist.
If you want a rich and creamy filling, consider adding cream cheese or ricotta cheese to the stuffed potato.
Add More Seafood:
For an extra seafood-packed dish, you can add crab meat or scallops to the shrimp-stuffed potatoes for added variety.
Different Herbs & Spices for Blackened Salmon:
Experiment with different herbs such as basil, rosemary, or dill in the blackened seasoning. This can give a slightly different flavor profile depending on what you’re in the mood for.
Swap the Baked Potato for Sweet Potato:
For a slightly different flavor and added nutrients, try using sweet potatoes instead of russet potatoes. The sweetness pairs nicely with the savory shrimp and salmon.
Garlic Asparagus Variations:
Add a sprinkle of grated Parmesan on top of the asparagus after cooking for a salty, cheesy finish.
Try adding crushed red pepper flakes for a bit of heat or toasted almonds for some crunch.
Topping Ideas for Baked Potatoes:
Top the stuffed potato with crispy bacon bits, a dollop of sour cream, or a sprinkle of fresh parsley or chives for extra flavor and visual appeal.
Sauce Options:
You can serve the salmon with a creamy sauce like a lemon-dill aioli or a tangy tartar sauce.
A light squeeze of fresh lemon or lime over the shrimp and salmon can brighten up the dish.
Q&A:
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking, and pat them dry to remove excess moisture for a better sear.
Q: How can I make this recipe ahead of time?
A: You can prepare the stuffed potatoes and garlic asparagus in advance. Bake the potatoes and store the filling separately. You can cook the shrimp and blackened salmon just before serving to ensure they stay fresh and flavorful.
Q: Can I make this recipe without the blackened seasoning?
A: Yes, you can use a milder seasoning blend, such as lemon and herbs, or simply salt and pepper for a more neutral flavor.
Q: Can I use a different vegetable instead of asparagus?
A: Absolutely! You can substitute the asparagus with green beans, broccoli, or even roasted brussels sprouts for a different texture and flavor.
Nutrition (per serving, approximate):
Calories: 650-700 kcal
Protein: 45-50g
Carbohydrates: 50-55g
Fiber: 6-7g
Fat: 30-35g
Saturated Fat: 7-10g
Cholesterol: 180mg
Sodium: 700-800mg
Vitamin A: 15-20% of daily value
Vitamin C: 20-25% of daily value
Iron: 10-15% of daily value
(Note: Nutrition can vary depending on specific ingredient choices and portion sizes.)
Conclusion:
This Blackened Salmon & Shrimp-Stuffed Baked Potato with Garlic Asparagus is a flavorful, satisfying, and nutrient-packed meal that combines the richness of seafood with the comforting heartiness of baked potatoes. It offers a delicious balance of protein, healthy fats, and fiber, making it a great choice for a well-rounded dinner. The recipe can be customized to suit different tastes, whether you prefer spicier flavors or a milder, herbaceous profile. With its flexibility and rich taste, this dish is sure to be a hit for both weeknight meals and special occasions.