Stuffed Salmon

Name: Stuffed Salmon with Creamy Spinach with Roasted Potatoes, Garlicky Asparagus & Lemon-Shallot Sauce
Yield: 2 servings
Ingredients: 12 oz Potato; 1 unit Shallot; 6 oz Asparagus; 1 Lemon; 5 oz Spinach; 1 1/2 tbsp Sour Cream; 2 tbsp Cream Cheese; 1 tsp Garlic Powder; 10 oz Salmon; 1 Egg; 6 tsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper

with Creamy Spinach with Roasted Potatoes, Garlicky Asparagus & Lemon-Shallot Sauce

By Recipe0 System

Dazzle your dinner guests with this luxurious seared salmon dish, stuffed with steakhouse-style creamed spinach and drizzled with a delicate lemon-shallot sauce. Roasted potatoes catch any runaway sauce, and a side of garlicky asparagus completes the plate. Bright, balanced, and effortlessly elegant—this new favorite dinner idea is dressed to impress!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 unit Shallot
6 oz Asparagus
1 Lemon
5 oz Spinach
1 1/2 tbsp Sour Cream
2 tbsp Cream Cheese
1 tsp Garlic Powder
10 oz Salmon
1 Egg
6 tsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the shallot; finely dice remaining half. Trim and discard woody bottom ends from asparagus. Zest and quarter lemon.
2

Toss potatoes on a baking sheet with a drizzle of oil (large drizzle for 4 servings), salt, and pepper. Roast on 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; cook, stirring, until wilted, 2-4 minutes. Turn off heat; transfer to a medium bowl. Wipe out pan.

Add sour cream, half the cream cheese, and half the garlic powder (you’ll use the rest in Step 5) to same bowl; stir to combine. Season with salt and pepper.
4

Pat salmon* dry with paper towels. Place, skin sides down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh sides (be careful not to cut through the skin!). Rub all over with a drizzle of oil; season with salt and pepper. (Make sure to season inside the cuts too!)

Place salmon, skin sides down, on one side of a second lightly oiled baking sheet. Stuff salmon with spinach filling (it’s OK if they seem overstuffed).
5

Toss asparagus on opposite side of same sheet with a drizzle of oil (large drizzle for 4 servings), remaining garlic powder, salt, and pepper.

Roast on middle rack until salmon is cooked though and asparagus is tender, 12-15 minutes. TIP: If asparagus is done before salmon, remove from sheet and continue roasting salmon.
6

Meanwhile, heat a drizzle of oil in pan used for spinach over medium heat. Add diced shallot and a pinch of salt. Cook, stirring, until shallot is softened and translucent, 3-5 minutes.

Whisk in ¼ cup water (1⁄3 cup for 4 servings), 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 (two wedges for 4), and 1 TBSP butter (2 TBSP for 4) 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°.

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