This asparagus stuffed salmon features tender salmon fillets stuffed with a mixture of herbed cream cheese and tender asparagus and then drizzled in a buttery lemon dill sauce.

We’re fully embracing all the spring things around here lately and if that means stuffing our salmon with asparagus, so be it.
I know this looks like a fancy and complicated meal, but this salmon really couldn’t be easier to pull off and has simple components including a cream cheese + asparagus filling and a quick lemon dill sauce on top.
And it tastes like pure spring on a plate!

This salmon has been a repeat meal in our house the past couple of weeks because it’s such a great way to highlight spring ingredients that are at their best right now like fresh asparagus and lemon.
Dare I say it’s even easy enough for a weeknight?? I promise, it’s actually so quick to come together.
This Salmon features…
- A perfectly tender, buttery texture
- Herbed cream cheese and tender asparagus stuffed inside
- A bright and flavorful lemon dill sauce

Making the Salmon
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Salmon
- Cream cheese
- Dill
- Garlic
- Asparagus
- Unsalted butter
- Chicken broth
- Heavy whipping cream
- Lemon
How To Prep Salmon
We recommend purchasing a thicker cut of salmon for this recipe so it holds the filling.
Prep the salmon for stuffing by removing the skin and then slicing into 4 uniform fillets. Now, carefully cut a pocket in each fillet about 2/3 deep, being careful not to cut all the way through. You’re ready for stuffing now!

Tips for Perfect Salmon
- Soften cream cheese – this will help it mix into the dill and garlic for the filling much easier.
- Handle salmon fillets with care – be very gentle when filling the salmon fillets to avoid ripping.
- Use a kitchen thermometer to test doneness – we recommend cooking salmon to an internal temperature of 130F for a moist and tender texture.
Recipe Variations
Try these ideas for a different twist on this salmon.
- Use a different herb – try parsley, chives, or basil in place of the dill.
- Add more vegetables – try stuffing salmon with sautéed mushrooms, roasted red peppers, spinach, or green beans.
- Swap in lime – try fresh lime juice and zest in place of the lemon.
Serving Suggestions
This salmon goes well with a variety of meals! We love serving it alongside roasted potatoes, vegetables, buttered noodles, or a big tossed salad.

No way around it, this is pure spring on a plate! The rich cream cheese filling and tender asparagus in the salmon fillets is absolutely bomb with the tangy fresh lemon dill sauce draped over top.
If you’re looking to seriously impress at any dinner you’re hosting this spring, this is the one to pull out!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Watch this salmon made step-by-step on Google web stories.
More springtime salmon recipes to try next!
Asparagus Stuffed Salmon with Lemon Dill Sauce
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Ingredients
Asparagus Stuffed Salmon
- 1-1/2 lbs salmon (choose a thicker cut)
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1 tablespoon minced fresh dill
- 2 medium cloves garlic, minced
- 1/4 lb asparagus spears, ends trimmed
Lemon Dill Sauce
- 1 tablespoon unsalted butter
- 2 medium cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup heavy whipping cream
- 2 tablespoons freshly-squeezed lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon minced fresh dill
- Salt and pepper to taste
Instructions
Asparagus Stuffed Salmon
- Preheat oven to 400F. Remove skin from salmon, cut into 4 equal pieces, and carefully cut a pocket in each fillet about 2/3 of the way through. Season salmon on both sides with salt and pepper.
- In a medium bowl, combine cream cheese, dill, and garlic until smooth and creamy. Season with salt and pepper to taste.
- Fill each salmon fillet with cream cheese and a few asparagus spears. Place salmon fillets on a parchment paper-lined sheet pan and bake at 400F 10-15 minutes until salmon registers 130F and asparagus is tender.
Lemon Dill Sauce
- Melt butter in a medium skillet over medium heat. Add garlic and cook 1-2 minutes until fragrant. Add chicken broth and heavy cream and bring to a simmer over medium heat, cooking until slightly thickened.
- Remove sauce from heat and fold in lemon juice, zest, and dill. Season sauce with salt and pepper to taste.
- Drizzle sauce over salmon and serve warm. Enjoy!
Caroline says
Delicious! Best Salmon I have ever had.
Martin says
Followed recipe except instead of stuffing the salmon, placed salmon, asparagus and cheese filling into a foil parcel. wrapped and baked for 15 minutes. Served over cauliflower and potato mash.
Took the salmon to the next level