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

Serve this dish with roasted vegetables, steamed asparagus, or a light salad for a well-rounded meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop to avoid overcooking the salmon.
Variants:

Shrimp and Crab Filling: Substitute the crab meat with shrimp for a different seafood twist.
Spinach and Artichoke Stuffing: Add chopped artichoke hearts to the spinach and crab mixture for a richer stuffing.
Dairy-Free Option: Use dairy-free cream cheese and heavy cream alternatives to make this dish dairy-free.
Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce to the lemon cream sauce for a spicy kick.
FAQ:
Q: Can I use frozen salmon fillets for this recipe?
A: Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before stuffing and cooking.

Q: How do I know when the salmon is cooked through?
A: The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Q: Can I make the stuffing ahead of time?
A: Yes, you can prepare the crab and spinach stuffing in advance and store it in the fridge for up to a day. Just stuff the salmon fillets right before cooking.