Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

Make the Stuffing:
In a bowl, mix chopped spinach, crab meat, cream cheese, minced garlic, salt, and pepper until well combined.

Stuff the Salmon:
Carefully create a pocket in each salmon fillet and stuff it with the spinach and crab mixture. Use toothpicks to secure if needed.

Sear and Bake:
Heat a skillet over medium heat and drizzle with olive oil. Sear the salmon fillets for 2 minutes per side until browned. Transfer the skillet to the oven and bake for 10-12 minutes or until the salmon is fully cooked.

Prepare the Lemon Cream Sauce:
In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in heavy cream, Dijon mustard, lemon zest, lemon juice, salt, and pepper. Simmer for 2-3 minutes until the sauce thickens slightly.

Serve:
Plate the salmon fillets and drizzle generously with the lemon cream sauce.

Serving and Storage Tips