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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 35 |
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got this recipe from a friend who subscribes to Self Magazine recipe-a-day. I think they got it from Ellie Krieger's cookbook So Easy . Wanted to store it here for safe keeping because it LOOKS DELICIOUS! I adapted a bit because I don't want to eat it with Quinoa. Happy eating! Ingredients:
2 (10 ounce) packages frozen spinach, thawed |
1 tablespoon olive oil |
1/4 cup minced shallot |
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 fresh ground black pepper, plus more to taste |
1/2 cup part-skim ricotta cheese |
4 skinless salmon fillets, rinsed and patted dry (6 oz each) |
Directions:
1. Preheat oven at 350.
2. Squeeze spinach of all excess liquid. Set aside.
3. Heat oil in a large skillet, and add shallots, after a few minutes add garlic and cook about a minute more.
4. Add spinach, tomatoes, salt and pepper, and red pepper flakes. Cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
5. Add ricotta; stir to combine. Season with salt and pepper.
6. Pack about 1/2 cup spinach mixture on top of each fillet.
7. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15-20 minutes.
8. Serving suggestion: with Brown Rice or Rice Pilaf.
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