Prep Time

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Serves: 2
Serving Size: 1/2 yield


  • 2.00 cup (95.000g)    Spinach, frozen, chopped, drained
  • 6.00 oz (85.000g)    salmon
  • 0.25 cup(s), quartered, drained (75.000g)    artichoke
  • 0.50 packet(s) (26.000g)    Medi-Weightloss® Sour Cream & Herb Zippers
  • 1.00 Tbsp (15.000g)    fat-free cream cheese
  • 2.00 Tbsp (10.600g)    nonfat Greek yogurt (plain)
  • 0.50 clove, chopped (3.000g)    garlic
  • 1.00 tsp (5.000g)    lemon juice
  • 1.00 tbsp (5.000g)    Parmesan cheese, reduced-fat, grated


  1. Preheat Oven to 350 degrees F.
  2. In a food processor, combine ½ bag of Zippers with Parmesan cheese. Pulse to form breadcrumbs.
  3. Add breadcrumbs to a medium sized bowl, reserving 2 Tbsp for later.
  4. Squeeze any excess liquid out of the thawed spinach.
  5. Add spinach, artichokes, fat-free cream cheese, Greek yogurt, minced garlic, and lemon juice to the bowl with the breadcrumbs. Stir to combine.
  6. Spray foil-lined baking sheet with non-stick spray and arrange salmon slices to form the shape of a heart.
  7. Spoon spinach mixture inside of the salmon heart. Top with the reserved breadcrumb mixture.
  8. Bake for 10-12 minutes, or until salmon is cooked and topping is golden brown.

Additional Notes