Asparagus Stuffed Salmon with Lemon Dill Sauce
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.
Servings 4 servings
Calories 450kcal
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!
Notes
Storing Instructions
Store salmon in refrigerator up to 4 days.
Nutrition
Serving: 1 stuffed salmon fillet | Calories: 450kcal | Carbohydrates: 4.8g | Protein: 39.3g | Fat: 30.2g | Saturated Fat: 12.3g | Cholesterol: 154mg | Sodium: 209mg | Potassium: 785mg | Fiber: 1g | Sugar: 0.9g | Calcium: 61mg | Iron: 2mg