Stuffed Salmon with Crabmeat and Cheesy Chickpea Pasta

Author: Foodie On The Fly

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Stuffed Salmon with Crabmeat over Cheesy Chickpea Pasta

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 2 skinless salmon fillets
• 1 ½ cups lump crabmeat
• 10 oz frozen spinach
• 8 oz chickpea pasta
• Grated cheese (Use any cheese that you like. I used manchego, parmesan, and gouda)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon Old Bay or your favorite seafood seasoning
• 1 teaspoon Italian seasoning or multi-herbed salt-free seasoning
• ½ teaspoon smoked paprika
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• ¼ cup breadcrumbs
• 2 tablespoons grass-fed butter
• 2 scallions, chopped
• 1 tablespoon dill, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Combine garlic powder, onion powder, Old Bay, Italian seasoning, smoked paprika,1 tablespoon mayonnaise, and 1 teaspoon Dijon mustard. Mix with the crabmeat, tossing until well covered and set aside. Save 1 teaspoon of the combined seasonings for the pasta and spinach.
3. Boil chickpea pasta according to package instructions. Drain pasta, rinse with cold water and set aside.
4. Cook frozen spinach according to package instructions, adding salt and pepper to taste. Drain excess water and set aside.
5. Combine 1 tablespoon mayonnaise and 1 teaspoon Dijon mustard with the breadcrumbs (salt-free preferably). Mix well and set aside.
6. In a cast iron or heavy-bottomed skillet melt grass-fed butter and cook over medium-high heat until it is a medium brown color.
7. Turn off heat and toss in cooked pasta and spinach, adding 1 teaspoon of mixed seasonings.
8. Add grated cheeses and stir until evenly distributed throughout the pasta mixture. Use as much cheese as you feel comfortable with but do not let the cheese outweigh the pasta and spinach mixture.
9. Season the salmon fillets with salt and pepper and place them on top of the pasta mixture and generously spoon crabmeat onto each fillet. Top with the breadcrumb mixture and drizzle olive oil over the fillets.
10. Place skillet on the top rack in the center of the oven. Set timer for 20 minutes.
11. Remove from the oven when the pasta is bubbling, and the crab meat has lightly browned.
12. Garnish with chopped scallions and dill.
13. Serve immediately.

Notes:

Best if crab mixture is refrigerated at least 2 hours giving the flavors time to marinate.

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