I don’t typically use cookbooks when looking for new recipes, I am much more likely to browse Pinterest or a cooking magazine. But a few years ago, one of my close friends gave me Ellie Krieger’s cookbook, So Easy as a Christmas gift. This cookbook is filled with many great recipes, but there are a few I keep going back to over and over. One is this Salmon Florentine recipe. Below is my slightly altered version of this recipe inspired by the one in the cookbook. My version below makes two servings, but you can easily multiply if you need to make this for more people!
So, how do you get new recipes and inspiration for cooking ideas? Cookbooks, Pinterest, Magazines, Friends? Let me know in the comments below!
xoxo, Jenna
You’ll need:
- 3/4 of a pound fresh salmon, without skin
- 1 tablespoon olive oil
- 5 handfuls fresh baby spinach
- 2 teaspoons minced garlic
- 1/2 teaspoon red pepper flakes
- 1/3 cup ricotta cheese (I use part skim, but feel free to use your favorite)
- Salt and pepper to taste
To make:
Preheat your oven to 350 degrees F.
Heat your olive oil in a skillet over medium heat. Add spinach, garlic and red pepper flakes. Saute until spinach is wilted.
Remove spinach from heat and skillet and place into bowl to cool for ten minutes.
Cut your piece of fish into two servings.
Once ten minutes has passed, add ricotta to spinach mixture and mix well. Add salt and pepper to taste.
Place about half of the spinach-ricotta mixture on top of each piece of fish in a mound across the top of the fish.
Cook the salmon approximately 15-20 minutes, or until salmon looks cooked through.
Serve with your favorite side and dig in! I served this most recently with roasted sweet potatoes, but you can serve this with rice, quinoa, roasted veggies or whatever you think goes well on the side.
