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two salmon fillets with spinach and ricotta stuffing and tomatoes
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5 from 3 votes

Salmon Florentine (Spinach Stuffed Salmon)

This stuffed salmon florentine is baked until perfectly tender and moist. It's stuffed with a delicious and creamy spinach ricotta mixture. It's a quick and easy dinner, perfect for busy weeknights!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Calories: 386kcal
Author: Tania

Ingredients

  • Olive oil
  • 3 cloves garlic, minced
  • ¼ cup finely diced onions
  • 1 (10-ounce) package frozen chopped spinach thawed and excess liquid squeezed out
  • ¾ cup whole ricotta cheese
  • ¼ cup shredded parmesan cheese plus more for sprinkling
  • Salt and pepper to taste
  • 4 thick salmon filets skin removed
  • Diced tomatoes for topping

Instructions

  • Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil.
  • Heat some olive oil on a skillet over medium heat. Cook the onions and the garlic until fragrant, about 1-2 minutes. Add the spinach (thawed and excess liquid squeezed out) and cook for another 2 minutes until warmed, stirring. Season with salt and pepper to taste. Transfer to a plate and set it aside to let it cool for a few minutes.
  • Once cooled, in a medium bowl, mix the ricotta cheese, parmesan cheese, and the prepared spinach until evenly combined. Season with salt and pepper to taste. Set aside.
  • Cut a slit or “pocket” lengthwise in the middle of the salmon filets, deep enough to hold the filling but not all the way through.
  • Season salmon with salt and pepper and drizzle with a small amount of olive oil. Stuff with the filling generously, adding some on top too. Sprinkle more parmesan cheese on top.
  • Transfer the stuffed salmon on the sheet pan. Bake for 12-15 minutes, depending on how thick they are. Remove from oven and top with diced tomatoes. Enjoy!

Notes

  • Salmon filets: Find skinless medium-sized salmon filets (the thick part, not the tail) so they have enough room to hold the filling. Make sure to thoroughly pat dry the salmon beforehand.
  • Cutting slits on salmon: Use a paring knife to cut slits or “pockets” lengthwise, deep enough to hold the filling but not cut all the way through.
  • Spinach: Use frozen spinach, thawed and excess water squeezed out. Try not to use fresh spinach, as it tends to release moisture after it is cooked.
  • Air fryer method: 400 degrees F for about 10 minutes, depending on the size of the salmon. Place a piece of aluminum foil on the bottom for easy clean-up.
  • Make ahead: Make the spinach and ricotta filling 1-2 days in advance and refrigerate. Stuff the salmon in advance or right before baking. Note: Don’t add salt and pepper to the salmon filets until ready to bake (salt draws out moisture).
Substitutions and variations:
  • Ricotta: Softened cream cheese.
  • Add-ons for the filling: Chopped sundried tomatoes.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1piece | Calories: 386kcal | Carbohydrates: 4g | Protein: 41g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 122mg | Sodium: 224mg | Potassium: 917mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 2mg