3-Ingredient Meals: Salmon, Cream Cheese and Spinach

By keeping cream cheese, salmon and spinach on hand, the number of healthy meals you can make in minutes is almost in?nite.

1. Salmon and Spinach Pizza

WHAT ELSE YOU NEED: Naan bread, sour cream, garlic, dill, Monterey Jack cheese

MAKE IT: Heat oven to 400˚F. Place a piece of whole-wheat naan bread on an ungreased baking sheet. In a medium bowl, combine 3 tbsp reduced-fat cream cheese, 2 tbsp reduced-fat sour cream, 1 clove minced garlic, ¼ tsp dried dill, and 1 cup chopped baby spinach. Spread mixture on naan. Top with 4 oz. cooked, flaked salmon and ½ cup shredded Monterey Jack cheese. Bake for 10–13 minutes or until cheese is melted. Serves 1

NUTRITION FACTS: 679 calories, 55g protein, 64g carbs, 51g fat, 9g fiber

2. Whole-Wheat Pasta with Spinach and Salmon

WHAT ELSE YOU NEED: Whole-wheat spaghetti, onion, olive oil, milk, flour, pepper, Parmesan cheese

MAKE IT: Cook and drain ½ lb of spaghetti. In a large pot, sauté ½ minced medium onion in 1 tsp olive oil. Add ½ cup low-fat milk, 1 tbsp fl our, and ¼ tsp black pepper and cook until bubbly, stirring constantly. Dump in 1 package of baby spinach; 2 tbsp each of grated Parmesan cheese and reduced-fat cream cheese; 8 oz cooked, flaked salmon; and the cooked pasta, stirring ingredients together. Cover the pot with a lid until spinach is wilted. Serves 2

NUTRITION FACTS: 741 calories, 48g protein, 93g carbs, 22g fat, 1g fiber

3. Salmon with Spinach and Dill Sauce

WHAT ELSE YOU NEED: Olive oil, salt, pepper, Greek yogurt, chives or scallions

MAKE IT: Preheat oven to 400˚F. Place 1 lb salmon, skin-side down, on a foil-lined baking sheet, allowing enough foil to make a pocket around the fish. Rub fish with 2 tsp olive oil and season with salt and pepper. Bake for 15 minutes or until cooked through. Discard skin. In a bowl, combine ¼ cup reduced-fat cream cheese, 2 tbsp Greek yogurt, ½ tsp dried chives, 2 thinly sliced scallions, and ½ tsp each salt and pepper. Wilt 1 package of baby spinach by placing 2 tbsp water in a large skillet with spinach over high heat. Cook for 2–3 minutes; drain well. Serve fish over spinach, topped with sauce. Serves 2

NUTRITION FACTS: 576 calories, 53g protein, 4g carbs, 37g fat, 0g fiber


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