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Prep: <\/strong><\/p>\n Adjust racks to top and middle positions and preheat oven to 450\u00b0F. Wash and dry produce.<\/p>\n Cut potatoes<\/strong> into \u00bd-inch-thick wedges. Halve, peel, and thinly slice half the shallot<\/strong>, finely dice remaining half. Trim and discard woody bottom ends from asparagus<\/strong>. Zest and quarter lemon<\/strong>.<\/p>\n Roast potatoes: <\/strong><\/p>\n Toss potatoes<\/strong> on a quartet-sheet pan with a drizzle of oil<\/strong>, salt<\/strong>, and pepper<\/strong>. Roast on top rack until browned and tender,20-25 minutes.<\/p>\n Make spinach filling: <\/strong><\/p>\n While potatoes<\/strong> roast, heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add sliced shallot<\/strong> and a pinch of salt<\/strong>, cook, stirring, until browned and slightly softened, 1- to 2-minutes.<\/p>\n Stir in spinach<\/strong>, cook, stirring, until wilted, 2- to 4-minutes. Turn off heat, transfer to a medium bowl. Wipe out pan.<\/p>\n Add sour cream<\/strong>, half the cream cheese<\/strong>, and half the garlic powder<\/strong> (you\u2019ll use the rest later) to same bowl, stir to combine. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Stuff salmon: <\/strong><\/p>\n Pat salmon<\/strong> dry with paper towels. Place, skin side down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh sides (be careful not to cut through the skin!). Rub all over with a drizzle of oil,<\/strong> season with salt<\/strong> and pepper.<\/strong> (Make sure to season inside the cuts too!)<\/p>\n Place salmon,<\/strong> skin side down, on one side of a second lightly oiled<\/strong> half-sheet pan. Stuff salmon<\/strong> with spinach filling<\/strong> (it\u2019s OK if they seem overstuffed).<\/p>\n Cook salmon & asparagus: <\/strong><\/p>\n Toss asparagus<\/strong> on opposite side of same sheet with a drizzle of oil,<\/strong> remaining garlic powder<\/strong>, salt,<\/strong> and pepper.<\/strong><\/p>\n Roast on middle rack until salmon<\/strong> is cooked though and asparagus<\/strong> is tender, 12-15 minutes.<\/p>\n Tip: <\/strong>If asparagus<\/strong> is done before salmon,<\/strong> remove from sheet and continue roasting salmon.<\/strong><\/p>\n Make sauce: <\/strong><\/p>\n Meanwhile, heat a drizzle of oil<\/strong> in pan used for spinach<\/strong> over medium heat. Add diced shallot<\/strong> and a pinch of salt.<\/strong> Cook, stirring, until shallot<\/strong> is softened and translucent, 3- to 5-minutes.<\/p>\n Whisk in \u00bc cup water,<\/strong> stock concentrate<\/strong>, and remaining cream cheese<\/strong>. Cook, stirring, until thickened, 1- to 2-minutes.<\/p>\n Turn off heat. Stir in a pinch of lemon zest<\/strong>, juice<\/strong> from one lemon<\/strong> wedge), and 1 TBS butter until melted and combined. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Serve: <\/strong><\/p>\n Divide salmon, asparagus,<\/strong> and potatoes<\/strong> between plates. Spoon sauce over salmon.<\/strong> Serve with remaining lemon wedges<\/strong> on the side.<\/p>\n","protected":false},"excerpt":{"rendered":" with Roasted Potatoes, Garlicky Asparagus & Lemon-Shallot Sauce Yield: 2 Seared salmon, stuffed with steakhouse-style creamed spinach and drizzled with a delicate lemon-shallot sauce. Roasted potatoes, and a side of garlicky asparagus completes the plate. Comments: Overpriced. Make it yourself. Prep: 5 Cook: 35 12-16oz potatoes 1lemon 2TBS cream cheese 1oz veggie stock concentrate 1shallot 8oz asparagus 6oz spinach 1\u00bdTBS sour cream 1tsp garlic powder 12-14oz salmon salt & pepper 6tsp cooking oil 1TBS butter Prep: Adjust racks to top…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/StuffedSalmonCreamySpinachRoast.jpg?resize=300%2C152\")
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