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1
Preheat the oven to 350u00b0F. Using your hands, squeeze the spinach of all excess liquid.(I used fresh spinach.)
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2
Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until they begin to soften, about 3 minutes. Add the garlic and cook for 1 minute more. Add the spinach, sun-dried tomatoes, red pepper flakes, salt, and pepper and cook, stirring, for an additional 2 minutes. Remove from the heat and let cool for approximately 15 minutes. Add the ricotta and stir to combine. Season with additional salt and pepper to taste.
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3
Using your hands, pack approximately 1/2 cup of the spinach mixture on top of each salmon fillet, forming a mixture to the shape of the fillet. Place the fillets on a rimmed baking sheet or in a glass baking dish and bake for 15 minutes, until the salmon is cooked through. Serve alongside the pilaf.
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4
Quinoa Preparation
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5
Put the broth and quinoa in a medium-size sauce pan and bring to a boil. Reduce the heat to simmer, then cover and cook until the liquid is absorbed and the grain is tender, about 15 minutes.
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6
Meanwhile, toast the pine nuts in a large dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 minutes. Remove the nuts from the pan and set aside. Heat the oil in the same skillet over medium-high heat. Add the onions and cook, stirring occasionally, until they are softened and beginning to brown, about 6 minutes.
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7
When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
