Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

Table of Contents

This recipe is a delicious and elegant seafood dish that combines the richness of salmon with a savory crab and spinach stuffing, all complemented by a tangy lemon cream sauce. It’s perfect for a special dinner or when you want to impress guests with your culinary skills. The combination of tender salmon, savory crab, and zesty sauce is an absolute crowd-pleaser.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Ingredients:

For the Stuffed Salmon:

4 salmon fillets (6 oz each)

1/2 lb crab meat (preferably lump)

1 cup fresh spinach (chopped)

1/4 cup cream cheese (softened)

1/4 cup grated Parmesan cheese

1/4 cup panko breadcrumbs

2 cloves garlic (minced)

1/2 teaspoon Old Bay seasoning

Salt and pepper to taste

1 tablespoon olive oil (for searing)

For the Lemon Cream Sauce:

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup heavy cream

2 tablespoons lemon juice (freshly squeezed)

Zest of 1 lemon

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh parsley (for garnish)

Instructions:

For the Stuffed Salmon:

Prepare the Stuffing:

In a bowl, mix together crab meat, chopped spinach, cream cheese, Parmesan cheese, panko breadcrumbs, minced garlic, Old Bay seasoning, salt, and pepper until well combined.

Prepare the Salmon:

Use a sharp knife to carefully cut a pocket into each salmon fillet, being sure not to cut all the way through. Gently stuff each pocket with the crab and spinach mixture. Press down gently to ensure the stuffing stays in place.

For the Lemon Cream Sauce:

Make the Sauce:

In a small saucepan, melt butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until the mixture is smooth and bubbly.

Add the Cream:

Slowly pour in the heavy cream while whisking constantly to avoid lumps. Stir in the lemon juice, lemon zest, and Dijon mustard. Let the sauce simmer for 3-4 minutes until it thickens.

Season:

Taste the sauce and adjust the seasoning with salt and pepper. Once the sauce reaches your desired thickness, remove from heat.

Serve:

Plate the stuffed salmon fillets and spoon the lemon cream sauce over the top. Garnish with fresh parsley and extra lemon zest if desired.

Tips:

You can use frozen spinach for convenience; just make sure to thaw and drain it thoroughly to avoid excess moisture.

For a lower-calorie version, you can swap out the heavy cream with a lower-fat alternative like half-and-half or coconut milk.

For extra flavor, sprinkle some fresh herbs like dill or thyme into the stuffing.

Nutrition (per serving):

Calories: 450-500 kcal

Protein: 35-40g

Carbs: 6-8g

Fat: 32-35g

Saturated Fat: 10-12g

Fiber: 1-2g

Cholesterol: 115mg

Sodium: 450-500mg

Vitamin A: 20-25% DV

Vitamin C: 15-20% DV

Calcium: 10-15% DV