Salmon Florentine- courtesy of Ellie Krieger (So Easy Cookbook)

Salmon Florentine- courtesy of Ellie Krieger (So Easy Cookbook): Submitted by: Jill Jettie | Date Added: 15 Jan 2010 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

Cooking Instructions:

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.