Stuffed Salmon Heart
|Serving Size: 1/2 yield|
|Calories 217||Calories from Fat 54|
|% Daily Value *|
|Total Fat 6g||9%|
|this table provides nutrition breakdown for fats|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 1g|
|Polyunsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrate 14g||5%|
|nutrition breakdown for carbohydrates|
|Dietary Fiber 8g||32%|
|protein nutritional details|
|vitamins nutritional details|
|Vitamin A||461%||Vitamin C||8%|
|daily values disclaimer|
|* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.|
|Prep Time:||10 Minutes|
|Cook Time:||10 Minutes|
|Serving Size:||1/2 yield|
- Preheat Oven to 350 degrees F.
- In a food processor, combine ½ bag of Zippers with Parmesan cheese. Pulse to form breadcrumbs.
- Add breadcrumbs to a medium sized bowl, reserving 2 Tbsp for later.
- Squeeze any excess liquid out of the thawed spinach.
- Add spinach, artichokes, fat-free cream cheese, Greek yogurt, minced garlic, and lemon juice to the bowl with the breadcrumbs. Stir to combine.
- Spray foil-lined baking sheet with non-stick spray and arrange salmon slices to form the shape of a heart.
- Spoon spinach mixture inside of the salmon heart. Top with the reserved breadcrumb mixture.
- Bake for 10-12 minutes, or until salmon is cooked and topping is golden brown.