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!

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil.
2. 2Heat 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.
3. 3Once 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.
4. 4Cut a slit or “pocket” lengthwise in the middle of the salmon filets, deep enough to hold the filling but not all the way through.
5. 5Season 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.
6. 6Transfer 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!