Salmon Florentine (Ellie Krieger)
| Prep Time: 15 min | Serves: 2 |
| Cooking Time: 15 min | Yield: 2 fillets |
from Ellie Krieger's "So Easy", p. 196
Ingredients
- 10 oz Frozen Chopped Spinach
- 1/2 tbsp Extra Virgin Olive Oil
- 1/8 cup Onions, Diced
- 2 Garlic Clove
- 1/8 cup Sun Dried Tomatoes Julienne Cut - Dry
- 1/8 tsp Red Pepper Flakes
- 1/4 tsp Salt
- 1/8 tsp Pepper, Black
- 1/4 cup Sargento Part-Skim Ricotta Cheese
- 14 oz Salmon Fillets
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 onion and garlic and cook for 3 minutes until they begin to soften. Add spinach, sun-dried tomatoes, red pepper flakes, salt and pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine.
Using your hands, pack 1/2 of 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.