Description
Delight in this elegant Asparagus Stuffed Salmon with Lemon Dill Sauce recipe, perfect for a healthy and flavorful dinner. Tender salmon fillets are filled with a creamy mixture of cream cheese, parmesan, and fresh herbs, complemented by crisp asparagus. Baked to perfection and served with a zesty lemon dill sauce, this dish combines fresh, vibrant flavors with a creamy, savory stuffing for an unforgettable meal.
Ingredients
Scale
For the Stuffed Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
- 12 asparagus spears, trimmed
- 4 oz (113g) cream cheese, softened
- ¼ cup (25g) grated parmesan cheese
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped
- Zest of 1 lemon
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Lemon Dill Sauce:
- ½ cup (120g) Greek yogurt or sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or foil to prevent sticking and ease cleanup.
- Prepare Salmon: Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully slice a deep pocket into the side of each fillet without cutting all the way through.
- Mix Stuffing: In a small bowl, combine the softened cream cheese, grated parmesan, minced garlic, chopped fresh dill, lemon zest, salt, and pepper. Stir well until smooth and evenly mixed.
- Stuff Salmon: Fill each salmon fillet’s pocket with the cheese mixture and insert 2 to 3 asparagus spears inside. Gently press the opening to secure the stuffing without it spilling out.
- Season and Oil: Place the stuffed salmon fillets on the prepared baking sheet. Drizzle olive oil over the fillets and season them with additional salt and pepper to taste.
- Bake: Bake the salmon in the preheated oven for 15 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork. The asparagus should remain crisp-tender.
- Prepare Sauce: While the salmon bakes, whisk together Greek yogurt or sour cream, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper in a bowl until smooth. Adjust seasoning as needed.
- Serve: Plate the baked stuffed salmon and generously drizzle with the prepared lemon dill sauce for a bright, creamy finish.
- Garnish: Optionally, garnish with extra fresh dill, lemon wedges, or microgreens to enhance presentation and add fresh herbal notes.
Notes
- For a dairy-free alternative, substitute cream cheese and parmesan with plant-based options and use coconut yogurt in the sauce.
- You can prepare the lemon dill sauce a day ahead and refrigerate to allow flavors to meld.
- Ensure not to overfill the salmon pockets to prevent the stuffing from spilling during baking.
- Adjust baking time slightly depending on the thickness of your salmon fillets.
- Use fresh asparagus for the best texture—thin spears work best for stuffing.
