Artichoke and Spinach Roasted Salmon
Prep time: 
Cook time: 
Total time: 
Serves: 4 filets
  • 4 (6 oz) fresh salmon fillets
  • 4 oz fresh baby spinach leaves
  • 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
  1. Preheat oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
Recipe slightly adapted from Little Broken
Nutrition Information
Serving size: 1 prepared salmon filet Calories: 375 Fat: 15.8 Carbohydrates: 11.3 Sugar: 4.0 Sodium: 603 Fiber: 2.3 Protein: 42.5 Cholesterol: 113
Recipe by Prevention RD at