ingredients:
* 4 salmon fillets (skinless, about 6 oz each)
* 1/2 lb shrimp, peeled, deveined, and chopped
* 2 tbsp butter
* 3 cloves garlic, minced
* 1/4 cup cream cheese, softened
* 1/4 cup grated Parmesan
* 1/4 cup breadcrumbs (panko works best)
* 2 tbsp fresh parsley, chopped
* 1/2 tsp paprika
* Salt & black pepper, to taste
* 1 tbsp olive oil
for the garlic cream sauce:
* 2 tbsp butter
* 2 cloves garlic, minced
* 1 cup heavy cream
* 1/4 cup Parmesan cheese
* 1/2 tsp lemon juice
* Pinch of red pepper flakes (optional)
* Salt & pepper, to taste
directions:
make the shrimp filling
In a skillet, melt butter over medium heat. Sauté garlic until fragrant, then add chopped shrimp. Cook 2–3 minutes until just pink. Remove from heat and stir in cream cheese, Parmesan, breadcrumbs, parsley, paprika, salt, and pepper. Set aside.
prepare the salmon
Preheat oven to 375°F (190°C). Slice each salmon fillet lengthwise to create a pocket (don’t cut all the way through). Stuff generously with shrimp mixture.
sear & bake
Heat olive oil in an oven-safe skillet. Sear salmon on each side for 2 minutes until golden. Transfer skillet to the oven and bake 10–12 minutes, until salmon is flaky and cooked through.
make the garlic cream sauce
In a saucepan, melt butter and sauté garlic for 1 minute. Stir in heavy cream, Parmesan, lemon juice, and seasonings. Simmer until thickened, about 5 minutes.
serve
Drizzle creamy garlic sauce over stuffed salmon, garnish with fresh parsley, and serve with roasted veggies, mashed potatoes, or rice.
tips:
* For extra richness, add chopped spinach to the shrimp filling.
* Don’t overbake the salmon—juicy is t
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