Salmon Florentine

Name: Salmon Florentine
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 crushed red pepper flakes; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; 1/2 cup part-skim ricotta cheese; 4 6-ounce skinless salmon fillets, rinsed and patted dry

10 ingredients

1 steps

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 crushed red pepper flakes
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup part-skim ricotta cheese
4 6-ounce skinless salmon fillets, rinsed and patted dry

Directions

1

{"0":"Preheat the oven to 350\u00b0F. Using your hands, squeeze the spinach of all excess liquid.","2":"Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until they begin to soften, about 3 minutes. Add the garlic and cook for 1 minute more. Add the spinach, sun-dried tomatoes, red pepper flakes, salt, and pepper and cook, stirring, for an additional 2 minutes. Remove from the heat and let cool for approximately 15 minutes. Add the ricotta and stir to combine. Season with additional salt and pepper to taste.","4":"Using your hands, pack approximately 1\/2 cup of the spinach mixture on top of each salmon fillet, forming a mixture to the shape of the fillet. Place the fillets on a rimmed baking sheet or in a glass baking dish and bake for 15 minutes, until the salmon is cooked through. Serve alongside the pilaf."}