2 10-ounce packages frozen spinach, thawed
1 tablespoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup part-skim ricotta cheese
4 6-ounce skinless salmon fillets, rinsed and patted dry
Preheat the oven to 350ºF. Using your hands, squeeze all excess liquid from the spinach. Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until they begin to soften, about 3 minutes. Add the garlic and cook for 1 minute more. Add the spinach, sun-dried tomatoes, red pepper flakes, salt, and pepper and cook, stirring, for an additional 2 minutes. Remove from the heat and let cool for approximately 15 minutes. Add the ricotta and stir to combine. Season with additional salt and pepper to taste. Using your hands, pack approximately 1/2 cup of the spinach mixture to the shape of the fillet. Place the fillets on a rimmed baking sheet or in a glass backing dish and bake for 15 minutes, until the salmon is cooked through.
Serve alongside Quinoa Pilaf with Pine Nuts.