Stuffed Salmon with Creamy Spinach
with Roasted Potatoes, Garlicky Asparagus & Lemon-Shallot Sauce
- Milk
- Fish
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!
Ingredients
12 ounce
Potatoes
1 unit
Shallot
6 ounce
Asparagus
1 unit
Lemon
5 ounce
Spinach
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
10 ounce
Salmon
(Contains: Fish)
1 unit
Veggie Stock Concentrate
Not included in your delivery
6 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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).
• 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.
• 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°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The creamy spinach stuffing was a standout hit, though some found it needed more cream cheese for richness.
- Ease of prep: Many found it surprisingly easy despite seeming complex, though it takes longer than the stated 35 minutes.
- Suggestions: Drain spinach after cooking for better stuffing consistency; consider making three slits instead of one for easier stuffing.
- Portions: Salmon pieces were often too thin or small to stuff properly, requiring piling the mixture on top instead.
- Sauce: The lemon-shallot sauce was praised when it worked, but some found it too watery or difficult to thicken properly.
Reviews from our home cooks
We loved this dish. The spinach stuffing was easy to make and cooked perfectly in the salmon. I did swap out the potatoes for your au gratin potatoes to make it a bit more fancy for Sunday dinner.
I love the spinach stuffing for the salmon. It was very tasty and made a perfect pair with the salmon and potatoes. I will order this meal again.
This was really good. I understand why it was a premium pick. The spinach stuffing was amazing with the salmon. I recommend adding some spicy Ketchup for the potatoes with hot sauce and Ketchup.
Salmon was very thin, and really no way it could be stuffed. The asparagus was very small even before cooking. After cooking, it was the size of a coffee stir stick... not joking. It was not edible. While I did enjoy the flavors in this recipe, if you are going to call it "premium", the ingredients should reflect that, too.
The potatoes were perfect. I loved the stuffing and sauce with the salmon. I loved that the asparagus was the skinny type, which is my favorite.
This was absolutely delicious. I was skeptical about stuffed salmon, and if I could do it properly. It ended up being one of the most delicious things I've ever made.
Surprisingly easy for such a nice presentation. You all hit it out of the park with salmon dishes. The stuffing could have been a little firmer- even baked & cooled, it was pretty loose
Loved the salmon/spinach combination! Didn't care for the potatoes prepared that way but liked the little russets. Next time I'll serve them like little baked potatoes.
Delicious meal, especially love the spinach and sauce, which I served as a side dish instead of a salmon topping. The whole family loved it.
This was a great recipe that was very filling - didn't think it would be when I saw the salmon size, but it was! Very tasty and delicious!
