Asparagus & Crab-Stuffed Salmon


  • 1 lb asparagus
  • 2 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ¼ cup fresh chives, chopped
  • 2 tsp garlic, chopped
  • ⅓ cup cream cheese, softened
  • ¼ tsp mustard powder
  • zest of ½ lemon
  • ¼ lb crab meat
  • 4 fillets of 7-oz boneless, skinless salmon
  • 2 tsp lemon oil
  • 2 cups pea tendrils


  1. Preheat oven to 350º
  2. Wash asparagus and cut 2” from bottom of the stalk to remove fibrous section. Cut 1" off the tops of asparagus stalks and reserve. Slice the remaining center pieces of asparagus into ½" slices
  3. In a shallow pan, heat the olive oil over medium-high. Add asparagus and stir for 1 minute. Add the garlic, chives, salt and pepper and cook for an additional minute, then remove from heat
  4. In a separate bowl mix the cream cheese, mustard and lemon zest. Fold in the crab and sautéed asparagus (asparagus can go in warm; it helps soften the cream cheese)
  5. To stuff the salmon, lay the fillets on a cutting board with the bright orange side facing up, and with a small knife cut a slit three-quarters of the way through the side of each fillet forming a pocket. Divide asparagus-crab filling into 4 portions and stuff each salmon fillet
  6. In a medium bowl, take the asparagus tops and mix with the lemon oil, season with salt and pepper. Divide asparagus tops on the salmon fillets. (Drain excess oil off of the asparagus tops and leave the oil in the bowl). Arrange in pan or baking dish and roast for 25 minutes
  7. While salmon is in the oven, toss pea tendrils in remaining lemon oil left in bowl
  8. Serve hot salmon atop pea tendril salad