This recipe is surprisingly easy to make. Not sure where it came from. GOOP or Cooking Light?

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 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
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