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1
Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
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2
Heat olive oil in a large skillet over medium heat.
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3
Add shallots and garlic and cook for 3 minutes until they begin to soften.
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4
Add garlic and cook for 1 minute more.
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5
Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes.
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6
Remove from heat and let cool approximately 10 minutes.
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7
Add ricotta and stir to combine.
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8
Season with additional salt and pepper, to taste.
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9
Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet.
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10
Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.
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11
Calories 375, Fat 18 g; (Sat Fat 4 g, Mono Fat 7 g, Poly Fat 5 g) ; Protein 44 g; Carb 12 g; Fiber 5 g; Cholesterol 103 mg; Sodium 585 mg
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12
Excellent source of: Protein, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Folate, Pantothenic Acid, Calcium Copper, Magnesium, Phosphorus, Potassium, Selenium, Vitamin C,
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13
Good source of: Iron, Zinc, Fiber
