Salmon and Artichoke Quesadillas

1 6-oz willd Alaskan salmon filet
6 artichoke hearts, chopped
1 tbsp fresh dill, chopped
1/2 tsp extra-virgin olive oil, divided
2 wedges laughing cow light garlic and herb cheese, each divided into 5 pieces, divided
4 tbsp Newman's own Bandito salsa, mild, divided
1/4 cup scallions, diced, divided
1/2 cup baby spinach, chopped, divided
2 tbsp nonfat greek style yogurt

1. In a nonstick skillet over medium-high heat, cook salmon skin-side-down for 5 minutes. Flip salmon and add artichokes and dill to pan. Remove salmon skin with fork, discard, and cook salmon and artichokes for another 5 minutes or until salmon is flaky. Flake salmon with fork while in skillet. Transfer salmon-artichoke mixture to bowl.

2. Carefully wipe skillet clean and return to medium-high heat. Add 1/4 tsp of oil and spread around skillet. Place first tortilla in skillet and cook 1 minute per side, until air pockets form; remove tortilla. Place second tortilla in skillet, cook for 1 minute, flip, then turn heat down to medium-low. Place 5 pieces of cheese on tortilla. Add about 3/4 cup of salmon-artichoke mix, t tbsp salsa, 2 tbsp scallions and 1/4 cup of spinach, making sure that all ingredients are evenly distributed around tortilla. Place first tortilla over top and cook for 1 minute, pressing down with spatula. Carefully flip quesadillaand cook for 1-2 more minutes. Remove first complete quesadilla from skillet and place on serving plate. Turn heat back up to medium-high, add remaining 1/4 tsp of oil and repeat entire process with remaining tortillas and accompaniments.

3. Let quesadillas cool for a few minutes before cutting into 6 wedges with sharp knife. Dollop eqch quesadilla with 1 tbsp yogurt and serve with remaining 2 tbsp of salsa if desired.

Number of Servings: 2

Recipe submitted by SparkPeople user ~**THEA**~.