Crab Stuffed Salmon

Pat salmon fillets dry with paper towels. Using a sharp knife, carefully butterfly each fillet by slicing horizontally through the thickest part, leaving a small edge intact so the fillet opens like a book. Season the interior with salt and pepper.

In a bowl, combine crab meat, softened cream cheese, green onion, minced garlic, lemon juice, and dill. Mix gently until just combined, being careful not to break up large pieces of crab.

Divide the crab filling evenly among the butterflied salmon fillets, spreading it onto the opened side. Close each fillet gently.

Heat olive oil in a large skillet over medium-high heat. Once hot, carefully place stuffed salmon fillets skin-side down. Sear for 3 to 4 minutes until the skin is crispy.

Flip the fillets and transfer the skillet to a preheated 400°F oven, or cover and reduce heat to medium. Cook for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.

Transfer to a serving platter. Drizzle with lemon butter sauce if desired, or serve with roasted vegetables and a grain of choice.