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Salmon Florentine


From Spark Recipes adapted from Ellie Krieger's recipe

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Rate this recipe 4.5/5 (24 Votes)


  • 2 bunch spinach, fresh
  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 tsp red pepper, or cayenne
  • 1 tsp salt
  • 2 tsp Freshly ground black pepper
  • 1/4 cup ricotta cheese and part skim milk
  • 18 oz Atlantic Salmon
  • 1 cup onion, chopped
  • 1/2 cup sun-dried tomatoes (optional)


Preparation time 15mins
Cooking time 30mins


Step 1

1.) Preheat oven to 350 degree F. Using your hands, squeeze spinach of all excess liquid.

2.) Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes, or until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 tsp salt and 1/4 tsp pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper to taste.

3.) Using you hands, pack approximately 1/2 cup 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.


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