Salmon Florentine

Salmon Florentine

Makes 4 servings

Ingredients

  • 2 packages (10 oz each) frozen spinach, thawed
  • 1 tbsp olive oil
  • 1/4 cup minced shallots
  • 2 tsp minced garlic
  • 5 sun-dried tomatoes, chopped
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp red pepper flakes
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1/2 cup part-skim ricotta
  • 4 skinless salmon fillets (6 oz each), rinsed and patted dry

Directions

  1. Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.