From Spark Recipes adapted from Ellie Krieger's recipe
- 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
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.