Lunch / Dinner
Roasted Salmon Fillets with Crab Cake Topping
Fresh wild salmon is a sure sign of spring, and it’s certain to please anyone who isn’t a fan of ham, or just tired of ham being the centerpiece for Easter, or anytime you need a real showstopper of a meal. This salmon recipe, with a creamy crab cake topping, will really have you drooling, especially once you drizzle it with the velvety Dill Hollandaise.
Preheat oven to 400°. Line a baking sheet with foil, then coat with nonstick spray.
Beat together cream cheese and milk in a bowl with a hand mixer until smooth, 1 minute.
Stir in panko, mayonnaise, dill, Dijon, zest, lemon juice, and Worcestershire.
Fold spinach, crab, and shrimp into cream cheese mixture.
Arrange salmon fillets on prepared baking sheet; season with salt and pepper. Spoon about ¾ cup crab mixture onto each fillet.
Roast fillets until they flake when tested with a fork, 8 minutes.
Preheat broiler to high with rack 6 inches from element. Broil fillets until crab topping begins to brown, 3–5 minutes; remove from oven and let stand 5 minutes before transferring to a serving platter. Serve fillets with Dill Hollandaise.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 146mg 48%
Sodium 427mg 17%
Carbs 6g 2%
*Percent Daily Values are based on a 2,000 calorie diet.