SALMON FLORENTINE
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!
Provided by speedgrl
Categories Very Low Carbs
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven at 350.
- Squeeze spinach of all excess liquid. Set aside.
- Heat oil in a large skillet, and add shallots, after a few minutes add garlic and cook about a minute more.
- Add spinach, tomatoes, salt and pepper, and red pepper flakes. 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.
- Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15-20 minutes.
- Serving suggestion: with Brown Rice or Rice Pilaf.
Nutrition Facts : Calories 506, Fat 18.1, SaturatedFat 4.2, Cholesterol 174.9, Sodium 711.7, Carbohydrate 12, Fiber 5.2, Sugar 2.4, Protein 73.8
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