Cooking dinner can be daunting when you’re in a carnivore vs. veggie-lover relationship. Not to mention that I’m intimidated by cooking any type of meat. To my utter amazement, this salmon dish was a hit with the hubby. Yup. He even liked the spinach!
I would love to shamelessly plug this as a St. Patrick’s day dish – it is green after all – but really this is just a delicious any day dinner. We bought a bag of frozen salmon filets and it’s my new mission to find creative ways to cook this hearty fish. (Just remember to thaw your fish first!) Florentine seemed like it would be so challenging, I couldn’t imagine how you turn fresh spinach into wilted goodness, but with the help of the interweb I discovered how easy and quick it is!
CHALLENGE 2: SUCCESS!
2 8 ounce salmon filets
2 cups fresh spinach
1 garlic clove minced
1/4 cup white onion diced
1/2 can of diced tomato (I used oregano spiced)
1/4 cup ricotta cheese
2 tablespoons oil
Pre-heat oven to 350.
Heat oil in large skillet. Add onion, garlic and spinach.
Stir until spinach is wilted. Add tomatoes and cook until heated – 5 minutes.
Remove from heat and let cool 5 minutes. Fold in ricotta until mixture is creamy.
Put filets in glass pan and cover the tops with florentine mixture. Cook in oven for 15 minutes.
Remove and enjoy.
I had extra sauce, so you could certainly cook up more fish. There was plenty to go around. I folded some of my extra sauce into cooked quinoa as a side dish. My husband says it tasted like eating beads and promptly gave his portion to me. Can’t win ’em all I guess!