Crab-Stuffed Salmon With Lemon Butter And Asparagus

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Fish · pescatarian, gluten-free, keto, low-carb, high-protein

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Ingredients

• 2 1/2 lb, four thick center-cut pieces salmon fillets
• 12 oz, picked over lump crabmeat
• 4 oz, softened cream cheese
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan
• 3 tbsp unsalted butter
• 3/4 lb, trimmed asparagus
• 2, one juiced and one in wedges lemon
• 2 cloves, minced garlic
• 1 1/2 tbsp, chopped fresh parsley
• 1 tsp old bay seasoning
• 1 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Cut a deep horizontal pocket into the side of each salmon fillet, stopping short of cutting all the way through, and season inside and out.
2. Fold the cream cheese, mayonnaise, parmesan, parsley and old bay together, then fold in the crab gently so the lumps survive.
3. Pack the filling into the pockets, mounding whatever will not fit on top, and set the fillets on a buttered baking dish.
4. Bake 20 to 24 minutes, until the filling is puffed and browned at the edges and the salmon flakes at the thin end. Scatter the asparagus around the fish for the last 12 minutes so it roasts in the drippings.
5. Melt the butter with the garlic and lemon juice in a small pan for 2 minutes, until it smells sweet, and pour it over the fish and asparagus at the table.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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