| Level: | Easy |
| Total: | 42 min |
| Prep: | 12 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings (1 serving = 1 piece salmon) |
Ingredients
- 2 (10 ounce) packages frozen spinach, thawed
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 2 teaspoons minced garlic
- 5 sun-dried tomatoes, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup part-skim ricotta cheese
- 4 (6-ounce) salmon fillets, rinsed and patted dry
Instructions
- Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
- 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.
- 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.
Nutrition Facts
| Calories | 375 |
| Total Fat | 18 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 103 milligrams |
| Sodium | 585 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 5 grams |
| Protein | 44 grams |
Reviews
Easy and very good. I added a little bit of Parmesan. Depending on the thickness of the salmon, you may need to increase cooking time.
Amazing!
Easy and delicious!
My only recommendation is to use fresh baby spinach instead of frozen, the flavor is so much better. I do add some feta cheese too
I’ve made this recipe several times, following the recipe to a tee, and it’s awesome. I decided to make 2 small additions to it today. I added some lemon zest, to compliment the salmon, and I added some freshly grated Parmesan. The flavors are bold, and the recipe is SO healthy!
We all loved this dish. I used onions instead of shallots and sun-dried tomato paste because I had them on hand. Otherwise, I followed the recipe as written. I would bump up the chili flakes a bit next time and I did lightly brush the filets with EVOO and added S & P before dressing with the spinach mixture (as suggested by other reviewers.
The dish is excellent and has been added to our regular rotation of favorites.
Note 1: a snow-storm postponed the dinner 24 hours. This held over beautifully in the fridge even though the fish had already been dressed with the spinach.
Note 2: I dressed the fish generously, and still had about a cup of the mixture left over. I used it the next morning on top of ramekins of baked eggs; it was wonderful. I’ll make sure to have extra next time, too. :
The dish is excellent and has been added to our regular rotation of favorites.
Note 1: a snow-storm postponed the dinner 24 hours. This held over beautifully in the fridge even though the fish had already been dressed with the spinach.
Note 2: I dressed the fish generously, and still had about a cup of the mixture left over. I used it the next morning on top of ramekins of baked eggs; it was wonderful. I’ll make sure to have extra next time, too. :
Maybe I overcooked the and garlic, relying on timing and not color to determine doneness but it was not at all tasty and I won’t do it again. Sorry.
I really loved this recipe. It was SO good. The flavor combo was really amazing. I will make it again and next time I think I will add more garlic and some parm cheese. I did as many suggested and seasoned the salmon with s and p and some olive oil. I also drizzled some olive oil on the spinach mixture too.
delicious! make sure u season your fish first with some salt & pepper and brush with a little bit of EVOO! I sauteed onion and garlic then added FRESH spinach & sun-dried tomatoes mixed with ricotta and cream cheese minture…the top it off with some whole wheat panko breadcrumbs.. gives it a great texture and everyone loved it!
Excellent. I got a little creative with this recipe. I made the salmon according to the recipe and the wrapped it between layers of puff pastry. It came out so delicious with that additional puff pastry crust. And it looked really fancy and elegant. I made it again and served it for a big dinner party and it got lots of compliments!