Spinach and Crab Stuffed Salmon with Lemon Cream Sauce: A Luxurious Seafood Dish

In a medium bowl, combine the crab meat, chopped spinach, cream cheese, Parmesan cheese, breadcrumbs (if using), and minced garlic. Mix everything together until well combined. Season with salt and pepper to taste.
Stuff the Salmon:

Using a sharp knife, cut a pocket in the center of each salmon fillet, being careful not to cut all the way through.
Stuff each salmon fillet with the crab and spinach mixture, dividing it evenly among the fillets. Press the filling gently into the pocket.
Cook the Salmon:

Heat the olive oil in a large skillet over medium heat.
Season the stuffed salmon fillets with salt and pepper on both sides.
Place the fillets in the skillet and cook for about 4-5 minutes per side, or until the salmon is cooked through and the stuffing is heated. Be gentle when flipping to avoid spilling the stuffing.
Make the Lemon Cream Sauce:

In a small saucepan, melt the butter over medium heat.
Add the chicken broth, heavy cream, lemon juice, and lemon zest. Stir to combine.
Bring the sauce to a simmer and cook for 3-4 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
Serve:

Place each stuffed salmon fillet on a plate and drizzle the lemon cream sauce over the top. Garnish with fresh parsley for a burst of color and flavor.
Serving and Storage Tips: