Photo: Salmon Florentine Recipe
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.
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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By k8*$cat
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. :
By ccritter225_101...
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.
By mellieinkc
Overland Park, KS
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.
Read all 31 reviews