Stuffed Salmon Heart
Nutrition Facts | |
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Serving Size: 1/2 yield | |
Calories 217 | Calories from Fat 54 |
% Daily Value * | |
Total Fat 6g | 9% |
this table provides nutrition breakdown for fats | ||
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Saturated Fat 1g | 5% | |
Monounsaturated Fat 1g | ||
Polyunsaturated Fat 1g | ||
Trans Fat 0g |
nutrition data | |
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Cholesterol 47mg | 16% |
Sodium 964mg | 40% |
Potassium 903mg | 26% |
Total Carbohydrate 14g | 5% |
nutrition breakdown for carbohydrates | ||
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Dietary Fiber 8g | 32% | |
Sugars 3g |
protein nutritional details | |
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Protein 30g | 60% |
vitamins nutritional details | |||
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Vitamin A | 461% | Vitamin C | 8% |
Calcium | 36% | Iron | 22% |
daily values disclaimer |
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* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs. |
Prep Time
Prep Time: | 10 Minutes |
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Cook Time: | 10 Minutes |
Serves: | 2 |
Serving Size: | 1/2 yield |
Ingredients
Directions
- 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.
Additional Notes