Here’s a restaurant-style recipe for Stuffed Salmon over Rice with Grilled Asparagus — elegant enough for a dinner party, but simple enough for a weeknight meal.
🐟 Stuffed Salmon Over Rice and Grilled Asparagus
🍽️ Serves: 4
⏱️ Total Time: ~45 minutes
🧄 Ingredients
For the Stuffed Salmon:
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4 salmon fillets (6–8 oz each), skin-on or skinless
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1 cup cooked spinach (squeezed dry if using frozen)
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4 oz cream cheese, softened
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¼ cup grated Parmesan cheese
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1 garlic clove, minced
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Zest of 1 lemon
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Salt & pepper, to taste
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Olive oil
For the Rice:
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1 cup jasmine or basmati rice
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2 cups chicken broth or water
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1 tbsp butter or olive oil
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Salt to taste
For the Grilled Asparagus:
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1 lb fresh asparagus, trimmed
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1–2 tbsp olive oil
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Salt & black pepper
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Optional: squeeze of lemon juice
🔪 Instructions
1. Make the Stuffing:
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In a bowl, combine spinach, cream cheese, Parmesan, garlic, lemon zest, salt, and pepper.
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Mix until smooth and creamy.
2. Prep Salmon:
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Pat salmon dry. With a sharp knife, cut a slit in the side of each fillet to make a pocket (don’t cut all the way through).
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Stuff each fillet generously with the spinach mixture.
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Brush tops with olive oil and season with salt and pepper.
3. Cook the Salmon:
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Option A: Oven – Bake at 400°F (200°C) for 15–18 minutes.
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Option B: Pan-seared + Oven – Sear salmon (stuffed side up) in a hot, oven-safe skillet for 2–3 minutes per side. Transfer to oven for 10 minutes to finish.
4. Cook the Rice:
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In a saucepan, bring broth/water and salt to a boil.
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Stir in rice, reduce heat to low, cover, and simmer 15–18 minutes until fluffy. Remove from heat and let sit covered for 5 minutes.
5. Grill the Asparagus:
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Toss asparagus with olive oil, salt, and pepper.
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Grill over medium-high heat (outdoor grill or grill pan) for 5–7 minutes, turning occasionally, until tender and slightly charred. Finish with lemon juice if desired.
🧂 To Serve:
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Spoon rice onto a plate.
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Top with a stuffed salmon fillet.
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Arrange grilled asparagus on the side.
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Garnish with lemon wedges or a sprinkle of fresh herbs like parsley or dill.