Salmon Florentine
- Level: Easy
- Yield: 4 servings (1 serving = 1 piece salmon)
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- Nutritional Analysis
- Per Serving
- Calories
- 375
- Total Fat
- 18 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 103 milligrams
- Sodium
- 585 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 5 grams
- Protein
- 44 grams
- Total: 42 min
- Prep: 12 min
- Inactive: 10 min
- Cook: 20 min
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.