Creamy Tuscan Shrimp Stuffed Salmon

Instructions

Step 1: Pat the salmon fillets dry and create a pocket by slicing horizontally into each fillet, being careful not to cut all the way through. Season the insides with salt and pepper.

Step 2: Heat 1 tablespoon butter in a large skillet over medium heat. Sauté the spinach until wilted, about 2 minutes. Transfer to a plate and set aside.

Step 3: In the same skillet, add 1 tablespoon butter and sear the shrimp for 2 minutes per side until they start to turn pink. Remove and set aside.

Step 4: Divide the wilted spinach among the salmon pockets, then top each with the seared shrimp. Set the stuffed salmon aside on a clean plate.

Step 5: Add the remaining 2 tablespoons butter to the skillet and sauté minced garlic for 1 minute until fragrant.

Step 6: Pour in the broth and cream, stirring gently. Add the sun-dried tomatoes, Parmesan, cream cheese, and Italian seasoning. Simmer for 2 minutes until the sauce thickens slightly.

Step 7: Carefully place the stuffed salmon fillets into the sauce. Spoon some sauce over each fillet and simmer for 8 to 10 minutes until the salmon is cooked through and flakes easily with a fork.

Step 8: Finish with lemon juice, fresh parsley, and sesame seeds. Serve with lemon wedges on the side.

Storage and Reheating Tips

Store leftover Creamy Tuscan Shrimp Stuffed Salmon in an airtight container in the refrigerator for up to 3 days. Keep the salmon and sauce together to maintain moisture.

To reheat, gently warm the salmon in a skillet over low heat with a splash of broth or cream, about 5 to 7 minutes. Avoid high heat, which can dry out the delicate fish.

For best results, consume within 48 hours of cooking. This dish does not freeze well due to the texture of the cooked seafood and cream sauce.