Salmon Florentine

Salmon is probably the best seafood for you. It's quick-cooking, tasty, doesn't taste too "fishy", and falls apart when it's ready.

I think the toppings for the same could be used for chicken or even steak.

10 oz spinach

1 Tbs olive oil

1/4 cup shallots, minced

2 tsp. garlic, minced

5 sun-dried tomatoes, chopped

1/2 tsp. salt

1/4 tsp. red pepper flakes

1/4 tsp. black pepper

1/2 cup ricotta

4 skinless salmon fillets

Heat oven to 350°. 

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.