Salmon Florentine

Name: Salmon Florentine
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H42M0.000S
Yield: 4 servings (1 serving = 1 piece salmon)
Cuisine: italian
Ingredients: 2 (10 ounce) packages frozen spinach, thawed; 1 tablespoon olive oil; 1/4 cup minced shallots; 2 teaspoons minced garlic; 5 sun-dried tomatoes, chopped; 1/4 teaspoon red pepper flakes; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup part-skim ricotta cheese; 4 (6-ounce) salmon fillets, rinsed and patted dry

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Level: Easy
Total: 42 min

Prep: 12 min
Inactive: 10 min
Cook: 20 min

Yield: 4 servings (1 serving = 1 piece salmon)

Level: Easy
Total: 42 min

Prep: 12 min
Inactive: 10 min
Cook: 20 min

Yield: 4 servings (1 serving = 1 piece salmon)

Ingredients

2 (10 ounce) packages frozen spinach, thawed

1 tablespoon olive oil

1/4 cup minced shallots

2 teaspoons minced garlic

5 sun-dried tomatoes, chopped

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup part-skim ricotta cheese

4 (6-ounce) salmon fillets, rinsed and patted dry

Directions

Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.