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In the realm of gourmet dining, few dishes can compete with the elegance and flavor of Spinach and Crab Stuffed Salmon with Lemon Cream Sauce. This exquisite meal takes the humble salmon fillet and transforms it into a culinary masterpiece that is sure to impress even the most discerning palates. Imagine tender, flaky salmon filled with a rich mixture of fresh crab meat and sautéed spinach, all elevated by a zesty lemon cream sauce that pulls the entire dish together. This delightful combination of flavors and textures will not only satisfy your taste buds but also give you the confidence to elevate your home cooking to restaurant-quality levels.

Spinach and Crab Stuffed Salmon with Lemon Cream Sauce – A Delicious Gourmet Delight

Elevate your dinner with Spinach and Crab Stuffed Salmon drizzled in a zesty Lemon Cream Sauce! This gourmet dish features flaky salmon filled with a rich blend of crab meat and sautéed spinach, perfectly complemented by a luxurious sauce. Ideal for special occasions or a cozy weeknight treat, it's both nutritious and delicious. Impress your guests with this culinary masterpiece! #StuffedSalmon #GourmetCooking #HealthyEating #DinnerIdeas #SeafoodLovers #HomeCooking #FoodieRecipe
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Ingredients
  

4 salmon fillets (6 oz each)

1 cup fresh spinach, chopped

1 cup lump crab meat, drained and picked over for shells

1/2 cup cream cheese, softened

1/4 cup grated Parmesan cheese

2 tablespoons lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon fresh parsley, chopped (for garnish)

Lemon Cream Sauce:

1 cup heavy cream

2 tablespoons lemon juice

Zest of 1 lemon

1 tablespoon Dijon mustard

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Stuffing:

      - In a mixing bowl, combine the chopped spinach, lump crab meat, cream cheese, Parmesan cheese, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.

        Prepare the Salmon:

          - Place the salmon fillets skin-side down on a cutting board. Using a sharp knife, carefully create a pocket in each salmon fillet by cutting horizontally along the side, making sure not to cut all the way through.

            Stuff the Salmon:

              - Generously stuff each salmon fillet with the spinach and crab mixture. Use toothpicks to secure the opening, if necessary.

                Sear the Salmon:

                  - In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed salmon fillets, skin-side down. Sear for about 3-4 minutes or until the skin is crispy. Carefully flip and cook for an additional 2 minutes.

                    Bake:

                      - Transfer the skillet to the preheated oven. Bake the salmon for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

                        Prepare the Lemon Cream Sauce:

                          - In a small saucepan over medium heat, combine the heavy cream, lemon juice, lemon zest, and Dijon mustard. Stir continuously until the sauce begins to thicken, about 5-7 minutes. Season with salt and pepper to taste.

                            Serve:

                              - Carefully remove the stuffed salmon from the oven. Drizzle the lemon cream sauce over the top and garnish with chopped parsley.

                                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4