Crab and Shrimp Stuffed Salmon

INGREDIENTS:

Salmon Fillets: 4 pieces (7 ounces each), skin removed
Avocado Oil or Olive Oil: 2 tablespoons, divided
Salt: To taste
Ground Black Pepper: To taste
Smoked Paprika: ½ teaspoon, plus extra for seasoning the shrimp
Cajun Seasoning: 1 teaspoon, plus extra for seasoning the shrimp
Medium Shrimp: 12-16 pieces, peeled and deveined
Frozen Spinach: 4 ounces, thawed and excess water squeezed out
Boursin Shallot & Chive Cheese: One 5-ounce package, at room temperature
Jalapeno: 1 piece, deseeded and finely diced
Lump Crab Meat: 8 ounces
Parmesan Cheese: ¼ cup, freshly grated
Garlic: 2 teaspoons, minced
Lemon Wedges: For serving

DIRECTIONS:

Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
Season the Salmon: Drizzle oil over the salmon fillets, seasoning them with salt, pepper, smoked paprika, and Cajun seasoning. Carefully cut a deep slit in each fillet to create a pocket for the stuffing.
Mix the Stuffing: Combine thawed spinach, Boursin cheese, jalapeno, crab meat, Parmesan, and garlic in a bowl. Season with salt and pepper.
Prepare the Shrimp: Toss the shrimp with oil, Cajun seasoning, smoked paprika, salt, and pepper in a separate bowl.
Assemble: Fill the salmon pockets with the stuffing mixture, top with seasoned shrimp, and place on the prepared baking sheet.
Bake: Cook the salmon in the oven for 15-17 minutes or until it’s thoroughly cooked and flakes easily.
Serve: Garnish with lemon wedges and enjoy the harmonious blend of flavors and textures.