Stuffed Salmon with Spinach and Artichoke Dip

Serves: 4 Save

Ingredients (16)

  • FOR THE SALMON FILLETS:
  • 2 tablespoons olive oil
  • 4 (6-ounces each) salmon fillets
  • salt and fresh ground pepper
  • FOR THE SPINACH AND ARTICHOKE DIP:
  • 1 teaspoon olive oil
  • 2 cloves garlic,
  • 4 ounces fresh baby spinach leaves
  • 1 can (14-ounces) artichoke heart quarters,
  • 4 ounces cream cheese,
  • 2 Tablespoons plain yogurt
  • 2 tablespoons grated Parmesan cheese
  • 1 pinch red pepper flakes,
  • salt and fresh ground pepper,
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juice

Directions

Learn how to make this recipe at Diethood

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish