SALMON FLORENTINE
Steps:
- Preheat the oven to 350°F. Using your hands, squeeze the spinach of all excess liquid. Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until they begin to soften, about 3 minutes. Add the garlic and cook for 1 minute more. Add the spinach, sun-dried tomatoes, red pepper flakes, salt, and pepper and cook, stirring, for an additional 2 minutes. Remove from the heat and let cool for approximately 15 minutes. Add the ricotta and stir to combine. Season with additional salt and pepper to taste. Using your hands, pack approximately 1/2 cup of the spinach mixture on top of each salmon fillet, forming a mixture to the shape of the fillet. Place the fillets on a rimmed baking sheet or in a glass baking dish and bake for 15 minutes, until the salmon is cooked through. Serve alongside the pilaf.
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