Crab and Shrimp Stuffed Salmon
- Prep
- 10 min
- Cook
- 15 min
Ingredients
- —Salmon Fillets: 4 pieces (7 ounces each, skin removed)
- —Avocado Oil or Olive Oil: 2 tablespoons (divided)
- —Salt: To taste
- —Ground Black Pepper: To taste
- —Smoked Paprika: ½ teaspoon (plus extra for seasoning the shrimp)
- —Cajun Seasoning: 1 teaspoon (plus extra for seasoning the shrimp)
- —Medium Shrimp: 12-16 pieces (peeled and deveined)
- —Frozen Spinach: 4 ounces (thawed and excess water squeezed out)
- —Boursin Shallot & Chive Cheese: One 5-ounce package (at room temperature)
- —Jalapeno: 1 piece (deseeded and finely diced)
- —Lump Crab Meat: 8 ounces
- —Parmesan Cheese: ¼ cup (freshly grated)
- —Garlic: 2 teaspoons (minced)
- —Lemon Wedges: For serving
Instructions
- 1
Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- 2
Season the Salmon: Drizzle oil over the salmon fillets, seasoning them with salt, pepper, smoked paprika, and Cajun seasoning. Carefully cut a deep slit in each fillet to create a pocket for the stuffing.
- 3
Mix the Stuffing: Combine thawed spinach, Boursin cheese, jalapeno, crab meat, Parmesan, and garlic in a bowl. Season with salt and pepper.
- 4
Prepare the Shrimp: Toss the shrimp with oil, Cajun seasoning, smoked paprika, salt, and pepper in a separate bowl.
- 5
Assemble: Fill the salmon pockets with the stuffing mixture, top with seasoned shrimp, and place on the prepared baking sheet.
- 6
Bake: Cook the salmon in the oven for 15-17 minutes or until it's thoroughly cooked and flakes easily.
- 7
Serve: Garnish with lemon wedges and enjoy the harmonious blend of flavors and textures.