Crab Stuffed Salmon with Baked Asparagus & Beurre Blanc Sauce

I really fell in love with salmon during the summer I spent cooking in San Diego. 

  • 1/2 Lemon
  • 16 oz Lump Crab Meat
  • 3 cloves Garlic, minced
  • 3 Tbsp Parsley, minced
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 24 oz Wild Caught Salmon Filet, 4, 6 oz filets
  • 1 tsp Garlic & Herb Seasoning, (sub: 1/2 tsp salt, 1/2 tsp pepper, 2 cloves garlic, minced)

Process


  1. Preheat oven to bake at 400°F.
  2. In a small bowl, season crab meat with minced garlic, parsley, the juice of half of a lemon, salt, and pepper.
  3. Slice salmon filet lengthwise down the center to create a space for stuffing.
  4. Stuff salmon with seasoned crab meat, using about 1/4 cup of crab per salmon filet.
  5. On a broiling pan, bake salmon for 18 minutes at 400°F.
  6. Switch to broil, move rack to the top layer, and broil salmon at 500°F for an additional 5 minutes.
  7. Garnish with fresh parsley and lemon.

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