Decadent salmon fillet stuffed with creamy crab and herbs, topped with roasted shrimp and lemon herb butter for an elegant seafood dinner.

1 large salmon fillet (butterflied)

6–8 jumbo shrimp, peeled and deveined

1 cup lump crab meat

3 tablespoons cream cheese, softened

2 tablespoons mayonnaise

1 tablespoon fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 teaspoon lemon zest

2 cloves garlic, minced

Salt and pepper to taste

3 tablespoons unsalted butter, melted

1 tablespoon fresh lemon juice

1 teaspoon olive oil

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Preheat the oven to 375°F (190°C).
In a medium bowl, gently combine crab meat, cream cheese, mayonnaise, parsley, dill, lemon zest, garlic, salt, and pepper until smooth and well mixed.
Lay the butterflied salmon fillet flat and spread the crab mixture evenly over one side. Carefully fold the salmon back to enclose the filling.
Place the stuffed salmon on a lined baking dish.
Toss shrimp with olive oil, salt, and pepper, then arrange on top of the salmon.
In a small bowl, mix melted butter with lemon juice and brush generously over the salmon and shrimp.
Bake for 20-25 minutes, or until the salmon is cooked through and shrimp are opaque and slightly golden.
Remove from the oven, let rest for a few minutes, then serve garnished with extra fresh herbs and lemon wedges if desired.

Substitute jumbo shrimp with scallops for variation.

Add Old Bay seasoning or smoked paprika to the crab mixture for a subtle kick.

Use mashed avocado or dairy-free spread instead of cream cheese for a dairy-free version.

Add chopped bell peppers or spinach to the crab filling for extra texture and color.

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat gently in a low oven at 275°F (135°C) to avoid drying out the seafood.