Stuffed Salmon with Creamy Spinach, Roasted Potatoes and Garlic Asparagus

Impress your guests with this stunning stuffed salmon dish that looks like it came from a fine dining restaurant. A tender salmon fillet is filled with a rich, steakhouse-style creamed spinach, then seared and roasted to perfection. Served alongside crispy roasted potatoes and tender garlicky asparagus, every bite is a harmonious blend of flavors and textures.

The finishing touch is a delicate lemon-shallot sauce that adds brightness and ties everything together. Whether you’re hosting a special occasion or simply want to elevate a weeknight meal, this recipe is sure to become a favorite. Best of all, it comes together in under an hour with simple, wholesome ingredients.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

6 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve the shallot; peel and thinly slice half, finely dice the remaining half. Trim and discard woody ends from asparagus. Zest the lemon, then quarter it.
2. Toss potato wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced shallot and a pinch of salt; cook, stirring, until browned and slightly softened, 1-2 minutes. Stir in spinach and cook until wilted, 2-4 minutes. Turn off heat; transfer spinach mixture to a medium bowl. Wipe out the pan. Add sour cream, half the cream cheese and half the garlic powder to the bowl; stir to combine. Season with salt and pepper.
4. Pat salmon dry with paper towels. Place skin side down on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh, being careful not to cut through the skin. Rub salmon all over with a drizzle of oil; season with salt and pepper (including inside the slit). Place salmon skin side down on one side of a second lightly oiled baking sheet. Stuff the slit with the spinach filling (it’s okay if it seems overstuffed).
5. Toss asparagus on the opposite side of the same baking sheet with a drizzle of oil, remaining garlic powder, salt and pepper. Roast on the middle rack until salmon is cooked through and asparagus is tender, 12-15 minutes. Tip: If asparagus finishes before salmon, remove it from the sheet and continue roasting salmon.
6. Meanwhile, heat a drizzle of oil in the pan used for spinach over medium heat. Add diced shallot and a pinch of salt; cook, stirring, until softened and translucent, 3-5 minutes. Whisk in ¼ cup water, stock concentrate and remaining cream cheese. Cook, stirring, until thickened, 1-2 minutes. Turn off heat; stir in a pinch of lemon zest, juice from one lemon wedge and 1 tablespoon butter until melted and combined. Season with salt and pepper.
7. Divide salmon, asparagus and potatoes between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side. (Salmon is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use boneless salmon instead of skin-on?

Yes, but skin-on helps hold the stuffing and keeps the fish moist. If using skinless, reduce cooking time slightly.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the filling.

How do I know when the salmon is done?

The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F.