Salmon florentine

  • Preparation Time12 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
560g packaged frozen spinach, thawed
1 tbsp olive oil
25g finely-chopped shallots
2 tsp crushed garlic
5 sun-dried tomatoes, chopped
1/4 tsp chilli flakes
1/2 tsp salt
1/4 tsp black pepper
50g part-skim ricotta cheese
4 (175g) salmon fillets, rinsed and patted dry
1) Preheat oven to 180°C/ gas mark 4. Using your hands, squeeze spinach of all excess liquid.

2) Heat olive oil in a large frying pan over medium heat. Add shallots and garlic and cook for three minutes until they begin to soften. Add garlic and cook for one minute more. Add spinach, sun-dried tomatoes, red pepper flakes, half a teaspoon of salt and 1/4 teaspoon pepper and cook for an additional two minutes. Remove from heat and let it cool for approximately ten minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.

3) Using your hands, pack approximately quarter of the spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

4) Serve immediately.

Per Serving:

Calories 375, Fat 18 g; (Sat Fat 4 g, Mono Fat 7 g, Poly Fat 5 g) ; Protein 44 g; Carb 12 g; Fiber 5 g; Cholesterol 103 mg; Sodium 585 mg

Excellent source of: Protein, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Folate, Pantothenic Acid, Calcium Copper, Magnesium, Phosphorus, Potassium, Selenium, Vitamin C,
Good source of: Iron, Zinc, Fiber

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