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Shrimp Stuffed Salmon with Garlic Mashed Potatoes & Roasted Asparagus

Shrimp Stuffed Salmon with Garlic Mashed Potatoes & Roasted Asparagus

This shrimp stuffed salmon dinner combines flaky salmon fillets filled with creamy shrimp, spinach, cream cheese, mozzarella, and Parmesan, served with buttery garlic mashed potatoes and roasted asparagus. Extra shrimp and pan juices make the plate feel restaurant worthy while keeping the preparation approachable.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 persons
Course: Main Course
Cuisine: American, Cajun-Inspired
Calories: 1040
Ingredients Equipment Method Notes

Ingredients
  

  • 2 skinless salmon fillets
  • 1/2 lb shrimp, peeled and deveined
  • 4 oz cream cheese, softened
  • 1/4 cup mozzarella cheese, shredded
  • 1 tbsp Parmesan cheese, grated
  • 1/4 cup fresh spinach, chopped
  • 1 clove garlic, minced
  • 1 tsp Cajun seasoning or Old Bay seasoning
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • 3 large potatoes, peeled and cubed
  • 3 tbsp butter
  • 1/2 cup milk or cream
  • 2 cloves garlic, minced or roasted
  • Salt and black pepper, to taste
  • 1 bunch asparagus, trimmed
  • 1 tbsp olive oil
  • Salt, black pepper, and garlic powder, to taste

Equipment

  • large pot For boiling the potatoes
  • Potato masher For making the garlic mashed potatoes
  • mixing bowl For preparing the shrimp filling
  • Large oven-safe skillet For searing and finishing the stuffed salmon
  • Baking sheet For roasting the asparagus
  • chef’s knife For cutting the salmon pockets and chopping the shrimp

Method
 

  1. 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. 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. 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. 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. Add the remaining shrimp to the skillet and cook briefly until pink, opaque, and tender. Serve them alongside or over the stuffed salmon.
  6. 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. 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.

Notes

Cut the salmon pockets carefully so you do not slice all the way through the fillets.
Chop only half of the shrimp for the filling and reserve the rest for serving.
Do not overfill the salmon pockets or the creamy shrimp mixture may spill out during cooking.
Sear the stuffed salmon gently, then finish it in the oven if needed until the salmon and shrimp filling are fully cooked.
Keep the mashed potatoes warm while the seafood and asparagus finish cooking.
Roast the asparagus until tender with lightly crisp edges.
Spoon the pan juices over the stuffed salmon just before serving.