Salmon Florentine - cooking recipe

Ingredients

2 (10 ounce) packages frozen spinach, thawed
1 tablespoon olive oil
1/4 cup minced shallot
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh ground black pepper, plus more to taste
1/2 cup part-skim ricotta cheese
4 skinless salmon fillets, rinsed and patted dry (6 oz each)

Preparation

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.