Ingredients

• 2 packages (2 x 10 oz) frozen spinach, thawed
• 1 Tbsp. olive oil
• 1/4 cup minced shallots
• 2 tsps. minced garlic
• 5 sun­dried tomatoes, chopped
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 1/2 cup part­skim ricotta
• 4 skinless salmon fillets (6 oz each), rinsed and patted dry

Preparation

1. Heat oven to 350°. Squeeze spinach of excess liquid. Set aside.
2. 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.
3. Remove from heat; let cool 15 minutes.
4. Add ricotta; stir to combine. Add extra salt and pepper.
5. Pile spinach mixture on top of fillets.
6. Put fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 20-25 minutes.

Do it with Quinoa pilaf.

From self.com.