Ingredients:
For the stuffed salmon:
4 salmon fillets (6-8 oz each) 
1 cup fresh spinach, chopped 
½ cup cooked lump crab meat 
¼ cup cream cheese, softened 
¼ cup shredded Parmesan cheese
2 tbsp breadcrumbs
1 garlic clove, minced 
1 tsp lemon zest 
Salt and pepper to taste 
1 tbsp olive oil
For the lemon cream sauce:
2 tbsp unsalted butter 
2 garlic cloves, minced
1 cup heavy cream 
¼ cup grated Parmesan cheese
2 tbsp lemon juice
Salt and pepper to taste
1 tbsp chopped fresh parsley (for garnish) 
Instructions:
Prepare the salmon:Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it. 
Use a sharp knife to make a slit along the side of each salmon fillet, creating a pocket for the stuffing. Be careful not to cut all the way through.
Make the stuffing:In a bowl, combine spinach, crab meat, cream cheese, Parmesan, breadcrumbs, garlic, lemon zest, salt, and pepper. Mix until evenly combined.
Stuff each salmon fillet with the spinach and crab mixture, pressing gently to close the pocket.
Cook the salmon:Heat olive oil in a large oven-safe skillet over medium heat. Sear the stuffed salmon for 2-3 minutes per side until lightly golden.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Prepare the lemon cream sauce:While the salmon bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
Stir in heavy cream and Parmesan cheese. Simmer gently, stirring, until the sauce thickens slightly (about 3-4 minutes). Add lemon juice and season with salt and pepper.
Serve:Plate the stuffed salmon and drizzle with the lemon cream sauce. Garnish with chopped parsley and serve with your favorite sides, like roasted asparagus or mashed potatoes. 
Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min
Calories: ~450 Kcal per serving | Servings: 4