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Ingredients
- 2 2
- packages (10 oz each) frozen spinach, thawed
- 1 1
- tablespoon olive oil
- 1/4 1/4
- cup minced shallots
- 2 2
- teaspoons minced garlic
- 5 5
- sun-dried tomatoes, chopped
- 1/2 1/2
- teaspoon salt, plus more to taste
- 1/4 1/4
- teaspoon red pepper flakes
- 1/4 1/4
- teaspoon freshly ground black pepper, plus more to taste
- 1/2 1/2
- cup part-skim ricotta
- 4 4
- skinless salmon fillets (6 oz each), rinsed and patted dry
- 1 1
- recipe Quinoa Pilaf With Pine Nuts
Preparation
Step 1
PREPARATION
Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. 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. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper. Pack about ½ cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes. Serve with Quinoa Pilaf With Pine Nuts.