Salmon Florentine

Copyright 2007, Ellie Krieger All Rights Reserved

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Picture of Salmon Florentine Recipe Photo: Salmon Florentine Recipe
Rated 4 stars out of 5
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Total Time:
42 min
Prep
12 min
Inactive
10 min
Cook
20 min
Yield:
4 servings (1 serving = 1 piece salmon)
Level:
Easy
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Ingredients

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.

Per Serving:

Calories 375, Fat 18 g; (Sat Fat 4 g, Mono Fat 7 g, Poly Fat 5 g) ; Protein 44 g; Carb 12 g; Fiber 5 g; Cholesterol 103 mg; Sodium 585 mg

Excellent source of: Protein, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Folate, Pantothenic Acid, Calcium Copper, Magnesium, Phosphorus, Potassium, Selenium, Vitamin C,

Good source of: Iron, Zinc, Fiber

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Newest Ratings and Reviews

Read all 31 reviews

  • on March 14, 2012

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    We all loved this dish. I used onions instead of shallots and sun-dried tomato paste because I had them on hand. Otherwise, I followed the recipe as written. I would bump up the chili flakes a bit next time and I did lightly brush the filets with EVOO and added S & P before dressing with the spinach mixture (as suggested by other reviewers.
    The dish is excellent and has been added to our regular rotation of favorites.
    Note 1: a snow-storm postponed the dinner 24 hours. This held over beautifully in the fridge even though the fish had already been dressed with the spinach.
    Note 2: I dressed the fish generously, and still had about a cup of the mixture left over. I used it the next morning on top of ramekins of baked eggs; it was wonderful. I'll make sure to have extra next time, too. :

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  • on November 30, 2011

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    Maybe I overcooked the and garlic, relying on timing and not color to determine doneness but it was not at all tasty and I won't do it again. Sorry.

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  • on September 08, 2011

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    I really loved this recipe. It was SO good. The flavor combo was really amazing. I will make it again and next time I think I will add more garlic and some parm cheese. I did as many suggested and seasoned the salmon with s and p and some olive oil. I also drizzled some olive oil on the spinach mixture too.

    people found this review Helpful.
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