Crab Stuffed Salmon with Farro and Asparagus
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Recipe Intro From domestikateblog
This recipe is sponsored by Maine Seafood but all opinions are my own.
Many people don’t realize that Maine is home to some of the most famous (and delicious) finfish in the world, including Atlantic cod, Atlantic salmon, haddock and halibut. All great options for when you’re looking for a lighter winter dish! I’ve created this recipe with Atlantic salmon and Maine crabmeat.
To learn more about Maine Seafood and where to purchase visit SeafoodFromMaine.com.
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Recipe Card
ingredients
- 1 1/2 pounds Atlantic Salmon, about 2-3 fillets
- 3/4 cup Maine crabmeat, roughly chopped
- 1/4 cup panko breadcrumbs
- 1/4 cup Italian breadcrumbs
- 1/4 cup chopped scallions
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 2 tablespoons Dijon mustard
- 1 lemon, juiced, plus more for serving
- 2 tablespoons butter, melted
- Kosher salt, as needed
- Black pepper, as needed
- Farro, cooked, for serving
- Asparagus, roasted, for serving
Method
Step 1
Preheat the oven to 400°F.
Step 2
To make the filling: In a medium mixing bowl, add the crab meat, breadcrumbs, Dijon mustard, scallions, parsley and lemon juice. Season lightly with salt and pepper.
Step 3
Place Atlantic salmon filets on a rimmed baking tray. Use a sharp knife to create a slice down the center of the salmon filet, slicing in about halfway to create a well for the filling. Divide the crab mixture in half, scooping it into the salmon wells and piling it high.
Step 4
Cook stuffed Atlantic salmon for 20-25 minutes, or until you reach your desired doneness.
Step 5
Remove from the oven, drizzle the melted butter over the top of the crab-filled salmon and return to the oven to bake for an additional 2-3 minutes. Serve over Italian farro with roasted asparagus. Garnish with fresh lemon wedges and parsley.