35 min 2
Spicy Stuffed Salmon Florentine
Salmon doesn’t have to be boring. In this dish, shallots and sun-dried tomatoes are enveloped in a creamy ricotta cheese mixture, sandwiched between two nutrient-packed salmon fillets.
½ cup organic cream cheese, at room temperature
¼ cup organic ricotta cheese
¼ teaspoon red pepper flakes
1 tablespoon Golden Ghee
¼ cup minced shallot
2 garlic cloves, minced
3 sun-dried tomatoes, chopped
4 thin-cut boneless, skinless salmon fillets
Fresh spinach leaves
Freshly ground black pepper
2 lemon quarters, for garnish
Directions Preparing:10 minCooking:25 min
Step 1Preheat the oven to 350°F.
Step 2Line a rimmed baking sheet with parchment paper.
Step 3In a small bowl, mix the cream cheese, ricotta cheese, and red pepper flakes. Set aside.
Step 4In a small skillet, melt the ghee over medium heat. When it is hot, add the shallot, garlic, and sun-dried tomatoes and cook until soft, 3 to 5 minutes.
Step 5Stir the shallot mixture into the cheese mixture.
Step 6Lay out 2 salmon fillets on the lined baking sheet. Spread half of the cheese mixture over the 2 fillets. Place a few spinach leaves on top of the cheese, then spread the rest of the cheese mixture on top of the spinach leaves. Rest the 2 remaining salmon fillets on top of the cheese. Season with salt and black pepper.
Step 7Bake until the salmon is cooked through, 15 to 20 minutes.
Step 8Serve with a lemon quarter on the side.
Nutrition Facts (per serving of 2)