Salmon Florentine

By michaelmeiner

Ingredients

• 1 cup chopped fresh spinach
• 1/2 4 ounce can artichoke hearts -- drained and coarsely chopped
• 4 scallion -- finely chopped
• 1 Tablespoon capers
• 8 pitted black olives -- sliced
• 3 cloves garlic -- minced
• 2 teaspoons oil
• 1 1 1/4 pound salmon fillet
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 1

Preparation

Step 1

Combine spinach, artichoke hearts, chopped scallion, capers, olives, garlic and oil in bowl in large bowl; set aside.

Preheat oven to 400. Spray 12 x 18 inch foil rectangle with spray. Place the salmon on the foil and sprinkle with salt and pepper. Arrange the spinach mixture over the salmon. Fold the foil over the salmon to make a packet, making a tight seal.

Place the packet on a baking sheet and roast until salmon is just opaque in the center, 30-35 minutes.