Stuffed Salmon with Creamy Spinach
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Stuffed Salmon with Creamy Spinach

Stuffed Salmon with Creamy Spinach

with Roasted Potatoes, Garlicky Asparagus & Lemon-Shallot Sauce

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!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

12 ounce


1 unit


6 ounce


1 unit


5 ounce


1.5 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

1 teaspoon

Garlic Powder

10 ounce


(Contains Fish)

1 unit

Veggie Stock Concentrate

Not included in your delivery

6 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories770 kcal
Fat49 g
Saturated Fat14 g
Carbohydrate50 g
Sugar10 g
Dietary Fiber8 g
Protein38 g
Cholesterol110 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Medium Bowl
Paper Towel



• 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.

Roast Potatoes

• 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.

Make Spinach Filling

• 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.

Stuff Salmon

• 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).

Cook Salmon & Asparagus

• 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.

Make Sauce

• 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.


• 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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