- 4 (about 6 oz. each) salmon fillets, with or without skin
- 4 oz. cream cheese, softened to room temperature
- 2 TBS plain sour cream
- 2 TBS parmesan cheese, shredded
- 1 garlic clove, minced
- 1/2 cup lightly packed fresh baby spinach leaves
- 3/4 cup canned artichoke hearts (not in oil)
- 1 lemon, sliced
- Olive oil
- Salt & pepper
Preheat the oven to 450 degrees.
Using a paper towel, dry the salmon. Place the salmon skin-side down on a baking sheet. Using a pastry brush, brush oil over the salmon. Season with salt and pepper, to taste, and top with lemon slices.
Roast for 8-10 minutes or until the outside is opaque and inside is still pink.
While salmon is roasting, prepare the artichoke and spinach topping.
In a medium bowl, combine the cream cheese, sour cream, parmesan, and garlic. Stir in the spinach and add the artichokes. Season with salt and pepper to taste.
Remove the salmon from the oven and top each fillet with the artichoke mixture. Transfer the salmon back in the oven and continue roasting for an additional 4 to 6 minutes or until the salmon is completely cooked and the topping is heated through. Serve immediately.