Oven Baked Salmon with Spinach and Creamy Ricotta

Oven Baked Salmon with Spinach and Creamy Ricotta

Ingredients:

  • 2 (10-ounce) packages frozen spinach, thawed and squeezed dry
  • 1 tablespoon light olive oil
  • 1 large shallot, minced
  • 2 cloves of garlic, minced
  • 5 sun-dried tomatoes, roughly chopped
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup part-skim ricotta cheese
  • 4 (6-ounce) skinless salmon fillets, patted dry
  • sea salt and freshly ground pepper to taste

Preparation:

1.  Heat a large skillet over medium heat. Add the oil followed by the shallots and cook until tender. Add the garlic and cook until you can smell its aroma. Add the spinach, sun-dried tomatoes, red pepper flakes, salt, and pepper and cook for another 2 minutes. Set the mixture to cool for 15 minutes.

2.  Preheat the oven to 350ºF. Lightly oil a medium shallow baking dish.

3.  When the spinach mixture has cooled, fold in the ricotta. Using your hands, pack about ½ cup of the spinach mixture on top of each piece of salmon, then place the fish in the prepared baking dish. Bake the salmon in the oven until the salmon is cooked through and flakes easily with a fork, about 15 minutes.

Side 1 – Quinoa with Fresh Parsley and Pine Nuts

Ingredients:

  • 1 tablespoon light olive oil
  • ½ large onion, chopped
  • 2 cups nonfat, low-sodium chicken broth
  • 1 cup quinoa, rinsed
  • ¼ cup pine nuts
  • ¼ cup chopped fresh parsley
  • sea salt and freshly ground pepper to taste

Preparation:

1.  Heat a medium saucepan over medium heat. Add the oil followed by the onion and cook until tender. Add the quinoa, broth, salt, and pepper. Cover and bring the quinoa to a boil, then reduce to a simmer and cook until tender, about 15 minutes.

2.  While the quinoa is cooking, place the pine nuts in a small skillet over medium-low heat. Toast the pine nuts until you can smell their aroma and they brown slightly. Watch them constantly as they toast, they burn easily.

3.  When the quinoa is cooked, fluff with a fork and gently fold in the toasted pine nuts, parsley, salt, and pepper

Tender Green Beans with Wild Mushrooms and Shallots

Ingredients:

  • 1 pound fresh green beans, trimmed
  • 1 tablespoon light olive oil
  • 2 medium shallots, sliced
  • 12 ounces wild mushrooms (like shitake, oyster, chanterelle)
  • sea salt and freshly ground pepper to taste

Preparation:

1.  Place the green beans in a steam basket over 2 inches of boiling water. Cover and cook until tender, but still slightly crisp, about 5 minutes.

2.  Heat a large skillet over medium heat. Add the oil followed by the shallots and cook until soft. Add the mushrooms and cook another 10 minutes. Add the green beans, salt, and pepper, and cook until just heated through.

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