You’ll be hooked on the scrumptious taste of this meal; plus, it provides a hefty 8 grams of ticker-protective polyunsaturated fats.
- 2 packages (10 oz each) frozen spinach, thawed
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 2 teaspoons minced garlic
- 5 sun-dried tomatoes, chopped
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup part-skim ricotta
- 4 skinless salmon fillets (6 oz each), rinsed and patted dry
- 1 recipe Quinoa Pilaf With Pine Nuts
Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes. Serve with Quinoa Pilaf With Pine Nuts.
334 calories per serving, 14 g fat (3 g saturated), 11 g carbs, 4 g fiber, 43 g protein
Reference: SELF.com/November 2009