Thursday, October 9, 2014

Salmon Florentine

This is definitely becoming a regular in our home.  I've made spinach and feta covered salmon a few times and its great, but this was so so much better.  We have been loving sun dried tomatoes lately so they were a great addition.  And last minute this afternoon I thought of this fish I previously made with roasted garlic.  Have you ever had roasted garlic?  It is one of the simplest things to make and it adds incredible flavor.  Such a delicious healthy meal that was pretty simple to make!



Salmon Florentine
adapted from Self Magazine

1 lb fresh wild salmon
about 5 oz frozen spinach, thawed
1 head garlic
2 oz feta cheese, crumbled
5 sun-dried tomatoes, chopped
salt, pepper, red pepper flakes, basil
1 teaspoons panko bread crumbs, optional


Heat oven to 450. Cut the top off the garlic and wrap it in foil.  Bake at 450 for 30 minutes until garlic is roasted and tender.  You will be able to easily squeeze the cloves out.  Lower heat to 375.

Squeeze spinach of all excess liquid and place in a bowl. Add tomatoes, feta, and roasted garlic.  Season with salt & pepper, basil, and red pepper flakes and mix.  Place salmon fillet in a baking dish and carefully cover with spinach mixture patting down on salmon.  Sprinkle lightly with panko.  Bake until cooked through, about 10-15 minutes.


 

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