Salmon with Creamy Spinach and Artichokes
Ingredients
- 6 (6-oz) salmon fillets
- ¼ tsp salt
- ¼ tsp pepper
- 1 (14-oz) can artichoke hearts, drained and chopped
- 2 Tbsp olive oil
- ¾ cup frozen spinach, thawed and squeezed dry (4 oz; see Note)
- 6 oz ⅓-less-fat cream cheese
- ½ cup sour cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp garlic powder
Instructions
- Preheat oven to 450°F. Place fish on a greased baking sheet; sprinkle with salt and pepper. Bake 15 minutes or until fish flakes with a fork.
- Meanwhile, cook artichokes in hot oil in a large skillet over medium-high heat 2 minutes. Add spinach; cook 2 minutes. Stir in cream cheese, sour cream, Parmesan, and garlic powder. Cook until cream cheese is melted and mixture is blended. Serve with fish.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
440
|
440
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 43 | 43 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 760 | 760 |
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