Spinach and Crab Stuffed Salmon with Lemon Cream Sauce
Impress your friends and family with this sophisticated salmon dish. Filled with spinach and lump crab meat, and topped with a tangy lemon cream sauce, it’s sure to be a hit at any dinner party.
4 salmon fillets (6 oz each)
8 oz fresh spinach
4 oz lump crab meat
2 cloves garlic, minced
2 tablespoons butter
1/4 cup heavy cream
1/4 cup chicken broth
juice of 1 lemon
salt and pepper to taste
Preheat your oven to 400°F (200°C).
In a pan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the spinach to the pan and cook until it starts to wilt, about 2-3 minutes.
Remove the pan from the heat and stir in the crab meat. Season with salt and pepper to taste.
Place the salmon fillets on a baking sheet lined with parchment paper. Divide the spinach and crab mixture evenly among the fillets, placing it in the center of each one. Fold the sides of the fillets over the filling and press to seal.
Bake the salmon for 15-20 minutes, or until it is cooked through and the internal temperature reaches 145°F (63°C).
While the salmon is baking, make the lemon cream sauce. In a small saucepan, melt the remaining 1 tablespoon of butter over medium heat. Add the heavy cream and chicken broth, and bring to a simmer.
Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened slightly. Stir in the lemon juice and season with salt and pepper to taste.
When the salmon is finished cooking, transfer it to a serving platter and drizzle with the lemon cream sauce. Serve immediately.