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

Heat oven to 350 degrees.
Squeeze spinach of all excess liquid. (This can be done by placing it in clean kitchen towel and squeezing it). 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.

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