Crab-Stuffed Salmon with Creamy Spinach Sauce, Mashed Potatoes, and Asparagus
Crab-Stuffed Salmon with Creamy Spinach Sauce, Mashed Potatoes, and Asparagus
Ingredients
For the Crab-Stuffed Salmon
- 4 salmon fillets, 6-8 ounces each, skin on or off
- 8 ounces lump crab meat, drained and picked through for shells
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
For the Creamy Spinach Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 cup chicken broth
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/4 cup unsalted butter, melted
- 1/2 cup milk, warm
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Asparagus
- 1 pound fresh asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the crab stuffing: In a medium bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, chopped fresh parsley, Panko breadcrumbs, garlic powder, onion powder, Old Bay seasoning, salt, and black pepper. Mix gently until just combined, being careful not to break up the crab too much.
⏱️ 10 min
- 3
Prepare the salmon: Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a pocket into the thickest side of each salmon fillet, starting from one end and cutting about two-thirds of the way through, creating a pocket without cutting all the way through to the other side. Be careful not to cut through the skin if it's still attached.
⏱️ 5 min
- 4
Stuff the salmon: Spoon the crab mixture evenly into the pockets of each salmon fillet. You can secure the opening with toothpicks if desired, but it's often not necessary.
⏱️ 5 min
- 5
Sear the salmon (optional, but recommended for crispy skin): Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the stuffed salmon fillets skin-side down (if skin-on) and sear for 3-4 minutes until the skin is crispy and golden. If skin-off, sear for 2-3 minutes per side until lightly browned.
⏱️ 5 min
- 6
Bake the salmon: Transfer the skillet to the preheated oven, or carefully transfer the salmon to the prepared baking sheet. Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F / 63°C). The cooking time will vary depending on the thickness of the fillets.
⏱️ 15 min•🌡️ 400
- 7
While the salmon bakes, prepare the mashed potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min
- 8
Drain the potatoes thoroughly. Return them to the hot pot. Add the melted butter, warm milk, salt, and pepper. Mash with a potato masher until smooth and creamy. Adjust seasoning to taste. Keep warm.
⏱️ 5 min
- 9
Prepare the asparagus: In a medium bowl, toss the trimmed asparagus spears with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a separate baking sheet or add them to the baking sheet with the salmon during the last 10-12 minutes of cooking.
⏱️ 5 min
- 10
Roast the asparagus: Roast in the preheated oven for 10-12 minutes, or until tender-crisp and slightly charred.
⏱️ 10 min•🌡️ 400
- 11
Make the creamy spinach sauce: While the salmon and asparagus finish cooking, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 12
Add the fresh spinach to the saucepan. Cook, stirring occasionally, until the spinach wilts completely, about 2-3 minutes.
⏱️ 3 min
- 13
Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Season with salt and pepper to taste.
⏱️ 5 min
- 14
To serve, place a portion of mashed potatoes on each plate. Top with a crab-stuffed salmon fillet and a side of roasted asparagus. Spoon a generous amount of creamy spinach sauce over the salmon and asparagus. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crab-Stuffed Salmon with Creamy Spinach Sauce, Mashed Potatoes, and Asparagus
Ingredients
For the Crab-Stuffed Salmon
- 4 salmon fillets, 6-8 ounces each, skin on or off
- 8 ounces lump crab meat, drained and picked through for shells
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
For the Creamy Spinach Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 cup chicken broth
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/4 cup unsalted butter, melted
- 1/2 cup milk, warm
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Asparagus
- 1 pound fresh asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the crab stuffing: In a medium bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, chopped fresh parsley, Panko breadcrumbs, garlic powder, onion powder, Old Bay seasoning, salt, and black pepper. Mix gently until just combined, being careful not to break up the crab too much.
⏱️ 10 min - 3
Prepare the salmon: Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a pocket into the thickest side of each salmon fillet, starting from one end and cutting about two-thirds of the way through, creating a pocket without cutting all the way through to the other side. Be careful not to cut through the skin if it's still attached.
⏱️ 5 min - 4
Stuff the salmon: Spoon the crab mixture evenly into the pockets of each salmon fillet. You can secure the opening with toothpicks if desired, but it's often not necessary.
⏱️ 5 min - 5
Sear the salmon (optional, but recommended for crispy skin): Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the stuffed salmon fillets skin-side down (if skin-on) and sear for 3-4 minutes until the skin is crispy and golden. If skin-off, sear for 2-3 minutes per side until lightly browned.
⏱️ 5 min - 6
Bake the salmon: Transfer the skillet to the preheated oven, or carefully transfer the salmon to the prepared baking sheet. Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F / 63°C). The cooking time will vary depending on the thickness of the fillets.
⏱️ 15 min•🌡️ 400 - 7
While the salmon bakes, prepare the mashed potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min - 8
Drain the potatoes thoroughly. Return them to the hot pot. Add the melted butter, warm milk, salt, and pepper. Mash with a potato masher until smooth and creamy. Adjust seasoning to taste. Keep warm.
⏱️ 5 min - 9
Prepare the asparagus: In a medium bowl, toss the trimmed asparagus spears with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a separate baking sheet or add them to the baking sheet with the salmon during the last 10-12 minutes of cooking.
⏱️ 5 min - 10
Roast the asparagus: Roast in the preheated oven for 10-12 minutes, or until tender-crisp and slightly charred.
⏱️ 10 min•🌡️ 400 - 11
Make the creamy spinach sauce: While the salmon and asparagus finish cooking, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 12
Add the fresh spinach to the saucepan. Cook, stirring occasionally, until the spinach wilts completely, about 2-3 minutes.
⏱️ 3 min - 13
Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Season with salt and pepper to taste.
⏱️ 5 min - 14
To serve, place a portion of mashed potatoes on each plate. Top with a crab-stuffed salmon fillet and a side of roasted asparagus. Spoon a generous amount of creamy spinach sauce over the salmon and asparagus. Serve immediately.
⏱️ 5 min