Skip navigation

salmon florentine

Yields: 4 servings 


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


1. Heat oven to 350 degrees. Squeeze the spinach of all excess liquid and set aside.

2. Heat oil in a large skillet over medium heat. Add shallots and cook until soft, about 3 minutes. Stir as needed.

3. Add garlic and cook 1 minute more. 

4. Add spinach, tomatoes, salt, pepper flakes and pepper and cook 2 minutes more. Stir as needed.

5. Remove from heat and let cool for about 15 minutes. Add ricotta and stir to combine. 

6. Season with pepper. 

7. Pack about 1/2 cup spinach mixture on top of each fillet, matching its shape. Place fillets on a rimmed baking sheet or in a glass baking dish. 

8. Bake until cooked through, 15 minutes.



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

Find New Recipes

browser error

Browser Error

Diagnosis: Our website no longer supports this web browser.

Treatment: Please use one of the following browsers for the best possible outcome.

  • edge web browser iconEdge
  • chrome web browser iconChrome
  • safari web browser iconSafari
  • firefox web browser iconFirefox