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Servings 4

Prep. Time 30 minutes

Cooking Time 30 minutes

    • 4 fresh skin-off salmon fillets
    • 6 oz. cream cheese, softened at room temperature
    • 3 Tbsp. plain yogurt
    • ¼ cup shredded parmesan cheese
    • 1 garlic clove,  finely grated
    • ½ bag Harvest Fresh Spinach, chopped roughly
    • ¾ cup roughly chopped canned artichoke hearts (not in oil)
    • 1 lemon, sliced
    • olive oil
    • kosher salt
    • pepper
    Preheat the oven to 450F.

    Pat the salmon dry with a paper towel. Cover a baking sheet with tin foil, lightly spray with cooking spray. Place the salmon on the baking sheet. Drizzle oil over the top of each salmon fillet, just enough to coat, and rub it over the salmon. Season with salt and pepper, to taste, then top with 2-3 lemon slices.

    Roast for 8-10 minutes or until the outside is opaque and the inside is still pink.

    While the salmon is roasting, prepare the artichoke, spinach topping.

    In a medium bowl, combine the cream cheese, Plain yogurt, Parmesan, and garlic. Stir in the chopped Harvest Fresh spinach, and then gently the artichokes. Season with salt and pepper, to taste.

    Remove the salmon from the oven and top each fillet evenly with the artichoke mixture. Option to keep lemon slices on salmon, recommended. Transfer the salmon back in the oven and continue roasting for additional 4-6 minutes or until the salmon is completely cooked and the topping is heated through. Serve immediately.