Salmon Florentine

The following recipe I got from the Self November 2009 issue. I served it with the Quinoa Pilaf from the same issue/recipe. Nutritional facts for one 6oz fillet and 1/2 cup quinoa = 470 calories, 20g fat (only 4g saturated), 27g carbs, 6g fiber, 48g protein

The salmon looked beautiful but I totally forgot to take a picture but you can see what it should look like here. The only thing different I did was use fresh spinach that I cooked rather than using frozen spinach. It turned out pretty, yummy, and healthy.

Salmon Florentine
2 packages (10oz each) frozen spinach, thawed
1 tbsp olive oil
1/4 cup minced shallots
2 tsp minced garlic
5 sun dried tomatoes, chopped
1/2 tsp salt, plus more to taste
1/4 tsp red pepper flakes
1/4 tsp freshly ground black pepper, plus more to taste
1/2 cup part-skim ricotta cheese
4 skinless salmon fillets (6oz each)

Heat oven to 350 degrees. Squeeze spinach of all excess liquid. Set aside. Heat oil in 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 unrimmed baking sheet or glass baking dish, bake until cooked through, about 15 minutes.