Recipe courtesy of Ellie Krieger
Print
Salmon Florentine
Total:
42 min
Prep:
12 min
Inactive:
10 min
Cook:
20 min
Yield:
4 servings (1 serving = 1 piece salmon)
Level:
Easy

Nutrition Info

Healthy
Total:
42 min
Prep:
12 min
Inactive:
10 min
Cook:
20 min
Yield:
4 servings (1 serving = 1 piece salmon)
Level:
Easy

Nutrition Info

Healthy

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.

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