Salmon Florentine

got this recipe from a friend who subscribes to Self Magazine recipe-a-day. I think they got it from Ellie Krieger's cookbook "So Easy". Wanted to store it here for safe keeping because it LOOKS DELICIOUS! I adapted a bit because I don't want to eat it with Quinoa. Happy eating!

• Ready In: 45 mins
• Serves: 4
• Yields: 4

Ingredients

• 2 (10 ounce) packages frozen spinach, thawed
• 1  tablespoon olive oil
• 1⁄4 cup  minced shallot
• 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 fresh ground black pepper, plus more to taste
• 1⁄2 cup part-skim ricotta cheese
• 4  skinless salmon fillets, rinsed and patted dry (6 oz each)

Directions

1. Preheat oven at 350.
2. Squeeze spinach of all excess liquid. Set aside.
3. Heat oil in a large skillet, and add shallots, after a few minutes add garlic and cook about a minute more.
4. Add spinach, tomatoes, salt and pepper, and red pepper flakes. Cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
5. Add ricotta; stir to combine. Season with salt and pepper.
6. Pack about 1/2 cup spinach mixture on top of each fillet.
7. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15-20 minutes.
8. Serving suggestion: with Brown Rice or Rice Pilaf.