Salmon fillets filled with creamy crab, shrimp, and spinach, topped with Cajun-spiced shrimp and baked perfectly.
# What You'll Need:
→ Salmon & Seasonings
01 - 4 salmon fillets, 7 ounces each, skin removed
02 - 2 tablespoons avocado oil or olive oil, divided
03 - Salt and ground black pepper to taste
04 - 1/2 teaspoon smoked paprika, plus extra for shrimp
05 - 1 teaspoon Cajun seasoning, plus extra for shrimp
→ Filling
06 - 4 ounces frozen spinach, thawed and squeezed dry
07 - 5 ounces Boursin Shallot & Chive cheese, at room temperature
08 - 1 jalapeño, deseeded and finely diced
09 - 8 ounces lump or claw crab meat, picked over for shells
10 - 1/4 cup parmesan cheese, grated
11 - 2 teaspoons garlic, minced
→ Shrimp Topping
12 - 12 to 16 medium shrimp, peeled and cleaned
13 - 2 tablespoons unsalted butter, melted
14 - Juice of 1 lemon
15 - 1/4 teaspoon Cajun seasoning
16 - 1/4 teaspoon smoked paprika
→ Garnish
17 - Lemon wedges
# How To Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels. Drizzle with 1 tablespoon oil and season both sides evenly with salt, pepper, 1/2 teaspoon smoked paprika, and 1 teaspoon Cajun seasoning. Using a sharp knife, carefully cut a deep horizontal slit into the thickest part of each fillet to create a pocket for filling, being careful not to cut through the sides.
03 - In a mixing bowl, combine thawed spinach, Boursin cheese, diced jalapeño, crab meat, grated parmesan, and minced garlic. Blend thoroughly until mixture is evenly combined.
04 - In a separate bowl, toss shrimp with remaining 1 tablespoon oil, salt, pepper, 1/4 teaspoon Cajun seasoning, and 1/4 teaspoon smoked paprika until evenly coated.
05 - Gently distribute crab and spinach filling evenly among the four salmon fillets, spooning mixture into each pocket. Arrange filled fillets skin-side down on the prepared baking sheet.
06 - Place 3 to 4 seasoned shrimp on top of each stuffed salmon fillet.
07 - Drizzle melted butter and fresh lemon juice evenly over the stuffed salmon and shrimp toppings.
08 - Bake for 15 to 17 minutes, or until salmon flakes easily with a fork and shrimp turn opaque and are cooked through.
09 - Transfer to serving plates. Garnish each fillet with lemon wedges and serve immediately.
