4 oz reduced fat cream cheese, at room temperature
2 Tbsp 2% plain Greek yogurt
2 Tbsp grated Parmesan cheese
2 garlic cloves, minced
¼ tsp salt + black pepper, to taste
1 (14 oz) can artichoke heart quarters, roughly chopped
Instructions
Preheat oven to 450 degrees F.
Place the salmon (skin-side down, if applicable) on a baking sheet. Roast for 6-8 minutes or until the outside is opaque and the inside is still under-cooked.
While the salmon is roasting, in a medium microwave-safe bowl, microwave the spinach for 30-60 seconds or until wilted; drain any excess water by gently squeezing. To the wilted and drained spinach, add the cream cheese, Greek yogurt, Parmesan, garlic, salt and pepper; mix well. Add the chopped artichoke and mix until combined.
Top each salmon filet with the artichoke mixture, covering the entire surface of the filet, and bake an additional 4-6 minutes or until the salmon is cooked to desired doneness and the artichoke mixture is heated through. Serve immediately.