Description
This asparagus stuffed salmon recipe features tender, thick-cut salmon fillets carefully stuffed with a creamy mixture of herbed cream cheese and fresh asparagus spears. Baked to perfection and drizzled with a rich, buttery lemon dill sauce, it offers a delightful balance of flavors and textures perfect for a sophisticated weeknight dinner or special occasion.
Ingredients
Asparagus Stuffed Salmon
- 1-1/2 lbs salmon (choose a thicker cut)
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1 tablespoon minced fresh dill
- 2 medium cloves garlic, minced
- 1/4 lb asparagus spears, ends trimmed
Lemon Dill Sauce
- 1 tablespoon unsalted butter
- 2 medium cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup heavy whipping cream
- 2 tablespoons freshly-squeezed lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon minced fresh dill
- Salt and pepper to taste
Instructions
- Preheat and prepare salmon: Preheat your oven to 400°F. Remove the skin from the salmon and cut it into 4 equal pieces. Carefully cut a pocket into each fillet about two-thirds of the way through to create space for the stuffing. Season both sides of the salmon fillets with salt and pepper.
- Make the cream cheese filling: In a medium bowl, combine softened cream cheese, minced fresh dill, and minced garlic until the mixture is smooth and creamy. Season with salt and pepper to taste to enhance the flavors.
- Stuff the salmon fillets: Fill each salmon fillet pocket with the cream cheese mixture and a few trimmed asparagus spears. Arrange the stuffed fillets on a parchment paper-lined sheet pan, ensuring they are spaced evenly.
- Bake the salmon: Place the sheet pan in the preheated oven and bake for 10-15 minutes, or until the salmon reaches an internal temperature of 130°F and the asparagus inside is tender but still crisp. Avoid overcooking to keep the salmon moist and flavorful.
- Prepare the lemon dill sauce: While the salmon bakes, melt butter in a medium skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Stir in the chicken broth and heavy whipping cream, bringing the mixture to a gentle simmer. Cook until the sauce slightly thickens, stirring occasionally.
- Finish the sauce: Remove the skillet from heat and fold in freshly squeezed lemon juice, grated lemon zest, and minced fresh dill. Season the sauce with salt and pepper to taste, balancing the bright and herbal flavors.
- Serve: Once the salmon is done baking, drizzle the warm lemon dill sauce generously over the fillets. Serve immediately and enjoy the harmonious flavors of the tender salmon, creamy filling, and vibrant sauce.
Notes
- Use thick salmon fillets for easy stuffing and even cooking.
- Do not overcook the salmon; aim for medium doneness at 130°F internal temperature for optimal texture.
- The lemon dill sauce can be made ahead and gently reheated before serving.
- Fresh dill enhances the flavor profile, but dried dill can be substituted if needed, using about one-third the amount.
- Asparagus spears should be trimmed and not too thick to cook properly inside the salmon pockets.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
