If you love salmon and shrimp, this seafood dinner brings them together in one impressive plate. Flaky salmon stuffed with a creamy shrimp and spinach filling sits alongside buttery garlic mashed potatoes and roasted asparagus, making it feel restaurant-worthy without being complicated.
Why You’ll Love This Recipe
- Shrimp and salmon in one bite. The stuffed salmon combines both seafoods beautifully.
- A complete, elegant plate. Mashed potatoes and roasted asparagus round out the meal perfectly.
- Creamy, cheesy filling. Cream cheese, mozzarella, and Parmesan make the shrimp stuffing rich and satisfying.
- A recipe for two. Perfect for a romantic dinner or a small, special meal.
Ingredients
For the Shrimp Stuffed Salmon
- 2 skinless salmon fillets
- ½ lb shrimp, peeled and deveined
- 4 oz cream cheese, softened
- ¼ cup shredded mozzarella cheese
- 1 tbsp grated Parmesan cheese
- ¼ cup fresh spinach, chopped
- 1 garlic clove, minced
- 1 tsp Cajun seasoning or Old Bay seasoning
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Garlic Mashed Potatoes
- 3 large potatoes, peeled and cubed
- 3 tbsp butter
- ½ cup milk or cream
- 2 garlic cloves, minced or roasted
- Salt and black pepper, to taste
For the Roasted Asparagus
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt, black pepper, and garlic powder, to taste
How to Make Shrimp Stuffed Salmon with Garlic Mashed Potatoes & Roasted Asparagus
1. Make the garlic mashed potatoes. Boil the potatoes in salted water until fork tender. Drain well, then mash with the butter, milk or cream, garlic, salt, and black pepper until smooth and creamy. Keep warm.
2. Prepare the shrimp filling. Chop half of the shrimp. Combine with the softened cream cheese, mozzarella, Parmesan, spinach, and minced garlic. Season with some of the Cajun or Old Bay seasoning, salt, and black pepper.
3. Stuff the salmon. Carefully cut a pocket into the thickest part of each salmon fillet. Generously fill each pocket with the creamy shrimp mixture. Season the outside of the salmon with the remaining Cajun or Old Bay seasoning.
4. Cook the stuffed salmon. Heat the olive oil in a skillet over medium heat. Sear the stuffed salmon for 3 to 4 minutes per side until golden. Finish in a 375°F oven for 5 to 7 minutes, if needed, until the salmon and shrimp filling are fully cooked.
5. Cook the remaining shrimp. Add the remaining shrimp to the skillet and cook briefly until pink, opaque, and tender. Serve them alongside or over the stuffed salmon.
6. Roast the asparagus. Toss the asparagus with olive oil, salt, black pepper, and garlic powder. Roast at 400°F for 12 to 15 minutes until tender and lightly crisp.
7. Assemble and serve. Spoon the creamy garlic mashed potatoes onto each plate. Add the shrimp stuffed salmon and roasted asparagus, then top with the remaining shrimp. Spoon any flavorful pan juices over the salmon before serving.
Tips for the Best Shrimp Stuffed Salmon
- Cut the pocket carefully. Slicing into the thickest part without cutting all the way through keeps the filling contained during cooking.
- Don’t overfill the pockets. A generous but controlled amount of stuffing keeps it from spilling out too much while cooking.
- Finish in the oven if needed. This ensures the filling gets fully hot without overcooking the outside of the salmon.
- Time the potatoes and asparagus to finish together. This keeps everything hot and ready to plate at the same time.
What to Serve with Shrimp Stuffed Salmon
This meal is already a complete plate with potatoes and asparagus included, making it a satisfying dinner on its own.
Frequently Asked Questions
Can I use frozen shrimp and salmon?
Yes, just thaw both completely and pat dry before preparing.
Can I make the shrimp filling ahead of time?
Yes, the filling can be made a few hours ahead and refrigerated. Bring it closer to room temperature before stuffing the salmon so it’s easier to work with.
Can I double this recipe for more servings?
Yes, this recipe scales up easily. Just make sure the salmon fillets have room to sear properly in the skillet.
Shrimp Stuffed Salmon with Garlic Mashed Potatoes & Roasted Asparagus
Ingredients
Equipment
Method
- Boil the potatoes in salted water until fork tender. Drain well, then mash with the butter, milk or cream, garlic, salt, and black pepper until smooth and creamy. Keep warm.
- Chop half of the shrimp. Combine with the softened cream cheese, mozzarella, Parmesan, spinach, and minced garlic. Season with some of the Cajun or Old Bay seasoning, salt, and black pepper.
- Carefully cut a pocket into the thickest part of each salmon fillet. Generously fill each pocket with the creamy shrimp mixture. Season the outside of the salmon with the remaining Cajun or Old Bay seasoning.
- Heat the olive oil in a skillet over medium heat. Sear the stuffed salmon for 3 to 4 minutes per side until golden. Finish in a 375°F oven for 5 to 7 minutes, if needed, until the salmon and shrimp filling are fully cooked.
- Add the remaining shrimp to the skillet and cook briefly until pink, opaque, and tender. Serve them alongside or over the stuffed salmon.
- Toss the asparagus with olive oil, salt, black pepper, and garlic powder. Roast at 400°F for 12 to 15 minutes until tender and lightly crisp.
- Spoon the creamy garlic mashed potatoes onto each plate. Add the shrimp stuffed salmon and roasted asparagus, then top with the remaining shrimp. Spoon any flavorful pan juices over the salmon before serving.