Salmon Florentine with Roasted Red Peppers

Salmon Florentine with Roasted Red Peppers 1 Salmon Florentine with Roasted Red Peppers 2 Salmon Florentine with Roasted Red Peppers 3

 

Salmon is one of those good-for-you foods that you don’t feel any guilt eating.  This version adds spinach, ricotta, and roasted red peppers to make it really delicious and filling!


This is an excellent weeknight meal.  It only takes 30 minutes to make, which is so nice!  It’s also a simple and easy recipe that any “normal cook” can accomplish!  Usually fish doesn’t really fill me up, but these did the trick!  It also helps that I had good sized salmon fillets.  My husband and I both loved them.

The original recipe actually called for sun dried tomatoes instead of roasted red peppers.  I’m sure that the sun dried tomatoes would be delicious too, but the peppers is just what I had on hand.  Go with whichever one suits your tastes!

Salmon Florentine with Roasted Red Peppers

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Adapted From:  Self Magazine

Serves: 4

Ingredients:
1 package (10 oz) frozen spinach, thawed and drained well
1 tablespoon olive oil
1/4 cup diced onion
2 teaspoons minced garlic
3/4 c roasted red bell peppers (from a jar), chopped
1/2 teaspoon salt, plus more to taste
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

Directions:
Preheat oven to 350° F.

Heat oil in a large skillet over medium heat. Add onions; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more.

Add thawed and drained spinach, roasted bell pepper, salt, and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool.

Add ricotta; stir to combine. Season with any additional salt and pepper, to taste.

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, about 15 minutes.

8 thoughts on “Salmon Florentine with Roasted Red Peppers

  1. I’m certain I could make a meal just with the spinach-ricotta topping What a wonderful weeknight dinner (love the colors of the spinach and peopers too)! I’d also use the topping to stuff inside a thinly pounded chicken breast Thanks for the inspiration this afternoon!

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