Roasted Salmon Fillets

with crab cake topping Makes 6 servings

Total time: 30 minutes

BEAT:

1/4

2 cup chive & onion cream cheese spread, such as Philadelphia Tbsp. milk

STIR IN:

1/3 cup panko

2 Tbsp. mayonnaise

2 Tbsp. minced fresh dill 1 Tbsp. Dijon mustard 1 Tbsp. minced lemon zest 1–2 Tbsp. fresh lemon juice 1 tsp. Worcestershire sauce

FOLD:

1

1/2

1/2

ARRANGE:

6 pkg. frozen chopped spinach (10 oz.), thawed and squeezed dry cup canned jumbo lump crabmeat (4 oz.) cup cooked, peeled, deveined, salad shrimp (100–150 count) center-cut salmon fillets (6 oz. each)

Salt and black pepper

Preheat oven to 400°. Line a baking sheet with foil, then coat with nonstick spray.

Beat together cream cheese and milk in a bowl with a hand mixer until smooth, 1 minute.

Stir in panko, mayonnaise, dill, Dijon, zest, lemon juice, and Worcestershire.

Fold spinach, crab, and shrimp into cream cheese mixture.

Arrange salmon fillets on prepared baking sheet; season with salt and pepper. Spoon about 3/4 cup crab mixture onto each fillet.

Roast fillets until they flake when tested with a fork, 8 minutes.

Preheat broiler to high with rack 6 inches from element. Broil fillets until crab topping begins to brown, 3–5 minutes; remove from oven and let stand 5 minutes before transferring to a serving platter. Serve fillets with Dill Hollandaise, right.

Per serving: 348 cal; 15g total fat (3g sat); 146mg chol; 427mg sodium; 6g carb (1g fiber, 1g total sugars);

47g protein