Talk about a fantastic meal! This salmon was off the charts. It was healthy, smelled divine, looked beautiful, and came together so quickly. Served with a colorful and tasty quinoa pilaf, it was a wonderful weeknight meal that could easily be served to company. Gotta love that!
adapted from Ellie Krieger, So Easy
10 oz. package frozen spinach, thawed
1 TBSP olive oil
1/4 c. minced shallots
2 tsp. minced garlic
5 sun-dried tomatoes, chopped
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. part-skim ricotta cheese
4 (6-oz.) salmon fillets, rinsed and patted dry
1. Preheat oven to 350 degrees Farenheit.
2. Using your hands, squeeze spinach of all excess liquid.
3. Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for three minutes until they begin to soften. Add garlic and cook for one minute more. Add spinach, sun-dried tomatoes, red pepper flakes, salt and black pepper and cook an additional two minutes. Remove from heat and let cool approximately ten minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
4. Using your 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 15-18 minutes, or until salmon is cooked through.
one year ago: quesadillas with butternut squash, black beans, and feta–one of my most favorite fall recipes
two years ago:warm couscous salad