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Preheat oven to 375°F (190°C).
Make the stuffing: In a bowl, mix chopped spinach, crab meat, cream cheese, minced garlic, salt, and pepper until well combined.
Stuff the salmon: Carefully fill the pockets in the salmon fillets with the spinach and crab mixture. Use toothpicks to secure if needed.
Sear and bake: Heat a skillet over medium heat with a drizzle of olive oil. Sear the salmon for 2 minutes per side. Transfer the skillet to the oven and bake for 10-12 minutes, until fully cooked.
Prepare the lemon cream sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in heavy cream, Dijon mustard, lemon zest, lemon juice, salt, and pepper. Simmer for 2-3 minutes until slightly thickened.
Serve: Plate the salmon and drizzle generously with the lemon cream sauce.