Ingredients
Scale
- 2 large salmon fillets (skin-on or off)
- ½ lb shrimp, peeled, deveined & chopped
- ½ cup lump crab meat
- 2 tbsp butter
- 1 tsp garlic, minced
- ½ tsp Cajun seasoning
- ¼ tsp paprika
- ½ tsp onion powder
- ½ cup cream cheese, softened
- ¼ cup Parmesan cheese, shredded
- 1 tbsp parsley, chopped
- ½ cup Panko breadcrumbs (optional)
- 1 tbsp lemon juice
- 4 large russet potatoes, peeled & cubed
- ¼ cup butter
- ½ cup heavy cream
- ½ cup Parmesan cheese, shredded
- Salt & pepper to taste
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- ½ tsp salt & black pepper
Instructions
- Prepare the seafood stuffing: Melt butter in a skillet over medium heat. Add garlic and cook 30 seconds. Add shrimp, cook 2–3 minutes until pink, then stir in crab, Cajun seasoning, paprika, and onion powder. Remove from heat.
- Mix cream cheese, Parmesan, parsley, Panko, and lemon juice with the shrimp-crab mixture. Set aside.
- Preheat oven to 375°F (190°C). Cut a pocket in each salmon fillet and stuff with seafood mixture. Place on a baking sheet and bake 15–18 minutes until flaky.
- Boil potatoes until fork-tender (about 15 minutes). Drain and mash with butter, cream, Parmesan, salt & pepper.
- Heat olive oil & butter in a pan over medium heat. Sauté asparagus with garlic, salt & pepper for 5 minutes until tender-crisp.
- Serve stuffed salmon over Parmesan mashed potatoes with a side of asparagus. Garnish with parsley and lemon wedges.
Notes
- Optional: Drizzle with a spicy Cajun sauce for extra heat.
- Make ahead: Prepare seafood stuffing in advance and refrigerate until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking / Sautéing
- Cuisine: Seafood / American
Nutrition
- Serving Size: 1 salmon fillet with sides
- Calories: 720
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 50 g
- Cholesterol: 180 mg