Baked Salmon Florentine
This easy and elegant baked salmon florentine is perfect for a casual weeknight dinner or for a special occasion. Thick salmon fillets stuffed with a spinach and cheese mixture, and topped with fresh tomatoes.
Servings: 4 people
- 4 thick salmon fillets, no-skin
- 1 (10 oz) package frozen chopped spinach (thawed and excess liquid removed)
- 3 cloves garlic, minced
- 1/4 cup finely diced shallots
- 1/4 cup white wine (optional)
- 3/4 cup ricotta cheese
- 1/4 cup shredded parmesan cheese (plus more for sprinkling)
- Salt and pepper to taste
- Olive oil for pan
- 1 cup diced roma tomatoes
Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil and spray and coat with some olive oil.
Heat some olive oil on a skillet over medium heat. Cook the shallots and the garlic until fragrant, about 1-2 minutes. If using, add the wine and cook until reduced. Add the spinach and cook for another 1-2 minutes until warmed. 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 and the parmesan cheese with the prepared spinach, and season with more salt and pepper if needed.
Cut a slit lengthwise in the middle of the salmon. Season salmon with salt and pepper. Stuff and then top the salmon with the spinach and cheese filling. Sprinkle shredded Parmesan over the prepared salmon.
Place the salmon on the prepared sheet pans and bake for 15-20 minutes. Remove from oven and top with diced tomatoes. Let the salmon rest for 10 minutes before serving. Enjoy!
- Salmon: If you can, get wild-caught salmon. It tastes a lot better than farm-raised salmon, in my opinion.
- Make ahead: prep the sautéed spinach the day before (don't add the cheese yet) When ready to cook, drain any excess liquid left behind from the spinach, and finish making the filling by adding the cheeses. Stuff the salmon and bake.