Salmon Florentine

Name: Salmon Florentine
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 567 grams packages frozen spinach, thawed; 2 teaspoons minced garlic; 1 Tbsp olive oil; 118 milliliters part-skim ricotta cheese; 0 teaspoons red pepper flakes; 680 grams salmon fillets, rinsed and patted dry; 1 teaspoons salt; 59 milliliters minced shallots; 5 sun-dried tomatoes, chopped

This gluten free, primal, and pescatarian recipe serves 4. One portion of this dish contains around 43g of protein, 18g of fat, and a total of 366 calories. Head to the store and pick up olive oil, sun-dried tomatoes, shallots, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 42 minutes.

Instructions

Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.

Ingredients you will need

Spinach

Equipment you will use

Oven

Heat olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add shallots and garlic and cook for 3 minutes until they begin to soften.

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Shallot

Garlic

Add garlic and cook for 1 minute more.

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Garlic

Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes.

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Sun Dried Tomatoes

Red Pepper Flakes

Spinach

Pepper

Salt

Remove from heat and let cool approximately 10 minutes.

Add ricotta and stir to combine. Season with additional salt and pepper, to taste.

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Salt And Pepper

Ricotta Cheese

Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet.

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Salmon Fillets

Spinach

Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

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Salmon

Equipment you will use

Glass Baking Pan

Baking Sheet

Oven

Equipment

Ingredients

Servings:

0teaspoons

black pepper 567grams

packages frozen spinach, thawed 2teaspoons

minced garlic 1Tbsp

olive oil 118milliliters

part-skim ricotta cheese 0teaspoons

red pepper flakes 680grams

salmon fillets, rinsed and patted dry 1teaspoons

salt 59milliliters

minced shallots 5

sun-dried tomatoes, chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.