Delicious and super filling weekend lunch. I plan to flake the leftover salmon filets and stir it right into the leftover couscous for our packed work week lunch tomorrow.
- 2 (10 ounce) packages frozen spinach, thawed
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 2 teaspoons minced garlic
- 5 sun-dried tomatoes, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup part-skim ricotta cheese (I used store bought hummus as a substitute)
- 4 (6-ounce) salmon fillets, rinsed and patted dry
Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.
(I left a couple without to toss in with the leftover couscous.)
Recipe courtesy of Ellie Krieger
Boil 1 cup water; add 1 cup couscous, 1/3 cup frozen peas or carrots, 1 1/2 tsp curry powder and 1 tsp salt. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork and add 1/3 cup dried cranberries, 1/4 cup chopped parsley or scallions, 2 Tbsp ground flax (optional) and additional salt and pepper to taste. Serve as a bed for the salmon.