Directions
- Prepare the seafood stuffing:
In a skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Toss in chopped shrimp and cook 2–3 minutes until pink.
Stir in crab meat, Cajun seasoning, paprika, and onion powder. Remove from heat.
In a bowl, mix cream cheese, Parmesan, parsley, Panko (optional), and lemon juice. Fold in the shrimp-crab mixture and set aside. - Stuff & bake the salmon:
Preheat oven to 375°F (190°C).
Using a sharp knife, cut a pocket in the thickest part of each salmon fillet.
Stuff each pocket with the seafood mixture and place fillets on a baking sheet.
Bake 15–18 minutes, or until salmon is flaky and cooked through. - Make the Parmesan mashed potatoes:
Boil cubed potatoes in salted water until fork-tender, about 15 minutes.
Drain and mash with butter, heavy cream, Parmesan, salt, and pepper until creamy and smooth. - Sauté the asparagus:
Heat olive oil and butter in a pan over medium heat.
Add asparagus, garlic, salt, and pepper. Sauté for 5 minutes until tender-crisp. - Plate and serve:
Place stuffed salmon on a bed of Parmesan mashed potatoes.
Serve with a side of sautéed asparagus.
Garnish with fresh parsley and lemon wedges.
Recipe Details
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 2–3
Difficulty: Medium
Course: Main Dish
Variations & Substitutions
- Add a splash of white wine to the seafood mixture for extra flavor.
- Substitute cod or tilapia fillets if salmon isn’t available.
- Mix in chopped spinach or bell peppers to the stuffing for added veggies.
- For a lighter version, swap heavy cream in the mashed potatoes with half-and-half.
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