Cooking Instructions:

Preheat the oven to 375°F. Prepare the salmon filets by cutting a pocket into the thickest part of each filet, being careful not to cut all the way through. Season the outsides of the filets with garlic salt and black pepper.

In a skillet over medium-high heat, combine cooked crab meat, heavy cream, fresh spinach leaves, chopped shallots, cream cheese, minced garlic, and parmesan cheese. Cook until the cream cheese is melted and the spinach is wilted, then season with garlic salt and additional parmesan cheese for thickening.

Remove from heat and let cool slightly.

Once the filling has cooled enough to handle, spoon the mixture into the pockets of the salmon filets until they're generously filled. This elevates tender salmon filets with added body and flavor.

Heat oil in a large skillet over medium-high heat. Sear the stuffed salmon filets for about 3-4 minutes on each side until they're golden brown. Transfer the filets to a baking dish and bake in the preheated oven for 20 minutes, or until the salmon is cooked through.

While the salmon is baking, prepare the lemon cream sauce. In a small pot over medium-low heat, melt butter and sauté minced garlic until fragrant.

Add heavy whipping cream and allow it to simmer hard until thickened. Remove from heat and stir in fresh lemon juice and chopped parsley.

Once the salmon is done, plate the filets and pour the lemon cream sauce over them. Garnish with cracked black pepper and additional fresh parsley for presentation.

Extra Tips:

For an added layer of flavor, consider incorporating a mix of seasonings such as Old Bay or Cajun seasoning into your filling or on the salmon itself.

Using fresh lemon juice in the cream sauce provides a vibrant flavor, so avoid bottled juice if possible.

Additionally, feel free to customize the filling by adding other ingredients like diced bell peppers or herbs to suit your taste. Enjoy your culinary creation!