Salmon Florentine

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.

Pacific Salmon with Roasted Garlic

Ingredients

  • 2 medium heads garlic, broken into separate cloves, peeled
  • 1/2 cup (about) olive oil
  • 3 tablespoons unsalted butter
  • 8 6- to 7-ounce salmon fillets
  • 4 teaspoons fresh lemon juice
  • 4 teaspoons chopped fresh rosemary

Preparation

  1. Preheat oven to 400°F. Place garlic in ramekin. Pour enough oil over to cover. Wrap ramekin in double thickness of foil. Bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic and 1 tablespoon cooking oil to food processor. Add butter to processor; puree. Season with salt and pepper.
  2. Preheat oven to 450°F. Place salmon on baking sheet. Season with salt and pepper. Drizzle each fillet with 1/2 teaspoon lemon juice, then spread 1 tablespoon garlic puree over each. (Can be made 1 day ahead; chill.)
  3. Bake salmon uncovered until just cooked through, about 15 minutes. Sprinkle rosemary over and serve.

Serves 8