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Salmon Florentine

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“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!”
READY IN:
45mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven at 350.
  2. Squeeze spinach of all excess liquid. Set aside.
  3. Heat oil in a large skillet, and add shallots, after a few minutes add garlic and cook about a minute more.
  4. Add spinach, tomatoes, salt and pepper, and red pepper flakes. Cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
  5. Add ricotta; stir to combine. Season with salt and pepper.
  6. Pack about 1/2 cup spinach mixture on top of each fillet.
  7. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15-20 minutes.
  8. Serving suggestion: with Brown Rice or Rice Pilaf.

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