Ingredients Jump to Instructions ↓

  1. 2 (10 ounce) packages frozen spinach, thawed

  2. 1 tablespoon olive oil

  3. 1/4 cup minced shallots

  4. 2 teaspoons minced garlic

  5. 5 sun-dried tomatoes, chopped

  6. 1/4 teaspoon red pepper flakes

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon black pepper

  9. 1/2 cup part-skim ricotta cheese

  10. 4 (6-ounce) salmon fillets, rinsed and patted dry

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees 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 until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon 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 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 minutes, until salmon is cooked through.

  4. Calories 375, Fat 18 g; (Sat Fat 4 g, Mono Fat 7 g, Poly Fat 5 g) ; Protein 44 g; Carb 12 g; Fiber 5 g; Cholesterol 103 mg; Sodium 585 mg Excellent source of: Protein, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Folate, Pantothenic Acid , Calcium Copper, Magnesium, Phosphorus, Potassium, Selenium, Vitamin C, Good source of: Iron, Zinc, Fiber


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