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    Salmon Florentine

    Serves 4


    4 Salmon, skinless


    2 packages (10 oz each) frozen spinach, frozen
    2 tsp Garlic
    1/4 cup Shallots
    5 Sun-dried tomatoes

    Baking & Spices

    1/4 tsp Black pepper, freshly ground
    1/4 tsp Red pepper flakes
    1/2 tsp Salt

    Oils & Vinegars

    1 tbsp Olive oil

    Nuts & Seeds

    1 Recipe quinoa pilaf with pine nuts


    1/2 cup Ricotta, part-skim
    • Denise McWhorter

      My friends were talking about Salmon recipes today! Yum! salmon with ricotta, roasted red peppers and spinach.

    • Kristin Lynn

      Healthy recipe: Salmon Florentine

    • Heather Marie

      Salmon Florentine: 2pkg Frozen Spinach, 1Tbsp Oil, 1/4C Shallots, 2Tsp Garlic, 5 Sun Dried Tomatoes, 1/2Tsp Salt/Pepper, 1/4Tsp Red Pepper, 1/2C Ricotta, 4 Salmon Fillets, Quinoa Pilaf with Pine Nuts. Heat oven to 350F. Squeeze Liquid out of Spinach; set aside. Add Shallots to skillet, cook 3Mins. Add Garlic, cook 1Min. Add Spinach, Tomatoes, Salt/Pepper, Cook 2Mins. Remove from Heat; let cool 15Mins. Add Ricotta, Stir. Pack 1/2C Spinach Mix on top each fillet. Place on Sheet. Bake 15Mins.

    • Holly Christina⚓

      Salmon with feta, roasted red peppers and spinach. #fish #recipe

    • Jess Rees

      Salmon with Feta, Roasted Red Peppers and Spinach INGREDIENTS 2 packages (10 oz each) frozen spinach, thawed 1 tablespoon olive oil 1/4 cup minced shallots 2 teaspoons minced garlic 5 sun-dried tomatoes, chopped 1/2 teaspoon salt, plus more to taste 1/4 teaspoon red pepper flakes 1/4 teaspoon freshly ground black pepper, plus more to taste 1/2 cup part-skim ricotta 4 skinless salmon fillets (6 oz each), rinsed and patted dry 1 recipe Quinoa Pilaf With Pine Nuts Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes. Serve with Quinoa Pilaf With Pine Nuts.

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