Quick-Baked Salmon Florentine with Ricotta & Spinach Recipe
This Quick-Baked Salmon Florentine recipe features tender salmon fillets topped with a creamy ricotta and sautéed spinach mixture, enhanced by sun-dried tomatoes, fresh basil, and a hint of lemon zest. It’s a flavorful and nutritious dish that comes together in just 40 minutes, perfect for a healthy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon
- 5 (6oz) salmon fillets
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
Topping
- 2 Tbsp extra virgin olive oil
- 1 large shallot, finely chopped
- 2 medium garlic cloves, finely chopped
- ¼ tsp crushed red pepper flakes
- 1 (5oz) bag baby spinach
- ⅓ cup sun dried tomatoes, julienned or roughly chopped
- ¼ cup fresh basil, thinly sliced, divided
- 1 medium lemon, zested (about 1 tsp) and cut into wedges
- ¾ cup ricotta cheese
- Pinch of flaky sea salt, for finishing
Instructions
- Season the salmon fillets. Preheat your oven to 350°F (175°C). Pat the salmon fillets dry with a paper towel to remove excess moisture, then place them on a rimmed baking sheet. Evenly season each fillet with 1 teaspoon of Kosher salt and ¼ teaspoon of freshly ground black pepper. Set the prepared salmon aside while you prepare the topping.
- Make the topping. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat until hot. Add the finely chopped shallot and cook, stirring occasionally, until softened, about 3 to 4 minutes. Stir in the chopped garlic and crushed red pepper flakes and cook for an additional minute to release their aromas. Add the baby spinach, sun-dried tomatoes, 2 tablespoons of thinly sliced fresh basil, lemon zest, and the remaining ½ teaspoon of Kosher salt. Stir everything together and continue cooking until the spinach has wilted completely.
- Finish the topping. Transfer the sautéed spinach mixture to a mixing bowl and allow it to cool slightly, around 5 minutes. Once cooled, add the ricotta cheese and mix thoroughly to combine all the ingredients into a creamy, flavorful topping.
- Assemble the salmon. Carefully spoon and divide the ricotta and spinach mixture evenly over each salmon fillet, covering the entire surface with the creamy topping to infuse flavor during baking.
- Bake and serve. Place the baking sheet in the preheated oven and bake the salmon for 15 minutes, or until the internal temperature reaches 120°F (49°C) for a tender, slightly rare center. Immediately serve the salmon topped with the remaining 2 tablespoons of julienned fresh basil, lemon wedges for squeezing, and a pinch of flaky sea salt to enhance the flavors.
Notes
- For fully cooked salmon, bake until the internal temperature reaches 145°F (63°C), adjusting the baking time accordingly.
- Use fresh ricotta cheese for the creamiest topping; whole milk ricotta works best.
- This dish pairs wonderfully with a side of quinoa, roasted vegetables, or a light salad.
- If you prefer less spice, reduce or omit the crushed red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
