Salmon Florentine – WLS Recipes

This is one of those pictures I feel just doesn’t do the meal justice. (Partly because the sun goes down before dinner is ready and I have no natural lighting to work with!) The flavors…and aroma…of this salmon dish were outstanding. I had leftovers the next day and still loved it! Which doesn’t always happen with fish. 

Salmon Florentine - WLS Recipes

Course: Main Dish

Cuisine: Italian, Oven Baked

Servings: 4 servings

Calories: 276kcal

Author: Steph Wagner

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Ingredients

• ▢ 10 oz frozen spinach, thawed and drained
• ▢ 1 small onion, chopped
• ▢ 1 clove garlic, minced
• ▢ 1 tbsp sun-dried tomato pesto
• ▢ 1/2 cup low fat Ricotta cheese
• ▢ 4 salmon fillets

Instructions

• ▢
  Heat oven to 350 F. Make sure all the liquid has been squeezed out of the spinach.
• ▢
  Heat a non-skillet skillet to medium high heat. Spray with olive oil or cooking spray. Add onions and cook until translucent. Add garlic and cook another minute. Add spinach, pesto, salt & pepper. Cook about 2 minutes, stirring to combine and remove from heat. Add ricotta and stir to combine once more.
• ▢
  Place salmon fillets in a baking dish (I used my Pampered Chef stoneware). Scoop spinach mixture evenly among the 4 salmon fillets. Bake for 15 minutes and serve.

Nutrition

Serving: 3oz | Calories: 276kcal | Carbohydrates: 3g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 103mg | Sodium: 201mg | Potassium: 1145mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8521IU | Vitamin C: 6mg | Calcium: 204mg | Iron: 3mg