Ingredients
- 6 oz salmon
- 2 cups Spinach, frozen, chopped, drained
- ½ packet(s) Medi-Weightloss® Sour Cream & Herb Zippers
- ¼ cup(s), quartered, drained artichoke
- 1 Tbsp fat-free cream cheese
- 2 Tbsp nonfat Greek yogurt (plain)
- ½ clove chopped Fresh Garlic
- 1 tsp lemon juice
- 1 Tbsp Parmesan cheese, reduced-fat, grated
Directions
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Preheat Oven to 350 degrees F.
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In a food processor, combine ½ bag of Zippers with Parmesan cheese. Pulse to form breadcrumbs.
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Add breadcrumbs to a medium sized bowl, reserving 2 Tbsp for later.
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Squeeze any excess liquid out of the thawed spinach.
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Add spinach, artichokes, fat-free cream cheese, Greek yogurt, minced garlic, and lemon juice to the bowl with the breadcrumbs. Stir to combine.
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Spray foil-lined baking sheet with non-stick spray and arrange salmon slices to form the shape of a heart.
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Spoon spinach mixture inside of the salmon heart. Top with the reserved breadcrumb mixture.
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Bake for 10-12 minutes, or until salmon is cooked and topping is golden brown.
