Salmon Florentine Recipe

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.

The skinny 334 calories per serving, 14 g fat (3 g saturated), 11 g carbs, 4 g fiber, 43 g protein