Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

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### **Instructions**

#### 1. **Prepare the Spinach and Crab Filling:**
– In a medium-sized skillet, sauté the chopped spinach over medium heat for 2-3 minutes until wilted. Remove from heat and let it cool slightly.
– In a bowl, combine the cooked crab meat, cream cheese, grated Parmesan cheese, garlic powder, onion powder, chopped parsley, and lemon juice. Add the wilted spinach and season with salt and pepper. Stir everything together until well combined. Set aside.

#### 2. **Prepare the Salmon:**
– Preheat the oven to 375°F (190°C).
– Use a sharp knife to create a pocket in each salmon fillet by cutting lengthwise along the side of the fillet. Be careful not to cut all the way through. Season the salmon fillets with olive oil, salt, and pepper.
– Stuff each salmon fillet with the spinach and crab mixture, making sure it’s packed inside the pocket.

#### 3. **Cook the Stuffed Salmon:**
– Heat a large oven-safe skillet over medium heat and add a little olive oil. Once hot, sear the stuffed salmon fillets for 2-3 minutes on each side until golden brown.
– Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is fully cooked and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

#### 4. **Make the Lemon Cream Sauce:**
– While the salmon is baking, prepare the lemon cream sauce. In a small saucepan, melt the butter over medium heat. Add the heavy cream, lemon juice, and lemon zest. Stir until the sauce is well combined and starts to simmer.
– Season the sauce with garlic powder, salt, and pepper. Let it simmer for a few minutes, stirring occasionally, until it thickens slightly.

#### 5. **Serve the Dish:**
– Once the salmon is cooked, remove it from the oven and transfer to serving plates. Drizzle the lemon cream sauce over the stuffed salmon fillets. Garnish with additional chopped parsley and lemon wedges for an extra touch of freshness.

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### **Tips for the Perfect Spinach and Crab Stuffed Salmon**

– **Fresh Crab Meat**: If possible, use fresh crab meat for the stuffing. It adds a sweet, delicate flavor that complements the salmon perfectly. If fresh crab isn’t available, canned crab meat works as a great alternative.
– **Flavor Variations**: Feel free to add other seasonings to the spinach and crab stuffing, such as a pinch of red pepper flakes for heat or fresh dill for an herby twist.
– **Searing the Salmon**: Don’t skip the searing step! It helps lock in the moisture and flavor, ensuring the salmon remains juicy and tender during baking.
– **Serving Suggestions**: This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a simple salad. For a complete meal, serve with a light white wine, such as Chardonnay or Sauvignon Blanc.

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### **Why This Dish Is a Must-Try**

This **Spinach and Crab Stuffed Salmon with Lemon Cream Sauce** is a delightful combination of rich flavors, creamy textures, and a touch of brightness from the lemon. It’s perfect for special occasions, yet simple enough for a weeknight dinner. The stuffed salmon fillets are indulgent, but the light and tangy lemon cream sauce balances out the richness, making each bite a flavorful experience.

Whether you’re a seasoned cook or just looking to impress at your next dinner party, this dish will undoubtedly make you feel like a culinary master. It’s a satisfying, nutrient-packed meal that’s sure to become a go-to favorite in your recipe collection.

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**Try this recipe today and discover how easy it is to bring a touch of gourmet sophistication to your dinner table!**