Salmon Florentine

Seafood and tagged

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.