Salmon Florentine

I haven't always been a big fan of fish, especially Salmon.  It still isn't one of my favorite dishes but when it is all done up the right way I really enjoy it!

Salmon Florentine

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


PREPARATION

Heat oven to 350°.
Squeeze spinach of all excess liquid. Set aside.
Heat oil in a 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 a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.

334 calories per serving, 14 g fat (3 g saturated), 11 g carbs, 4 g fiber, 43 g protein