Quick-Baked Salmon Florentine with Ricotta & Spinach
If you’re craving a dinner that feels restaurant-worthy without the work, salmon Florentine is the answer. Salmon fillets bake up flaky and tender under a creamy spinach and ricotta topping infused with lemon, garlic, basil, and sun-dried tomatoes. Ready in about 15 minutes, it’s an easy, gluten-free main that works just as well for weeknights as it does for entertaining.
Servings: 5 servings
Calories: 485kcal
Video
Ingredients
- 5 (6oz) salmon fillets
- 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
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ¾ cup ricotta cheese
- Flaky sea salt
Instructions
- Season the salmon fillets. Preheat oven to 350°F (175°C). Pat salmon fillets dry with a paper towel, then place on a rimmed baking sheet. Season with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Set aside.
- Make the topping. Heat 2 Tbsp olive oil in a skillet over medium heat. When hot, add shallot and cook until softened, stirring occasionally, about 3-4 minutes. Add 2 cloves chopped garlic and ¼ tsp crushed red pepper flakes, then stir. Cook 1 minute more. Add 1 (5-6oz) bag of baby spinach, ⅓ cup chopped sun dried tomatoes, 2 Tbsp thinly sliced basil, 1 tsp lemon zest, and remaining ½ tsp Kosher salt. Stir well, then continue cooking until spinach has wilted.
- Finish the topping. Transfer the spinach mixture to a mixing bowl, then allow to cool slightly, about 5 minutes. Add ¾ cup ricotta cheese, then mix very well.
- Assemble. Carefully divide the ricotta mixture between each piece of salmon, then pile on top, covering the entire fillet.
- Bake, then serve. Transfer to the preheated oven and cook for 15 minutes, or until the internal temperature of the salmon reaches 120°F (49°C). Serve immediately with remaining 2 Tbsp julienned basil, lemon wedges, and a pinch of flaky sea salt.
Notes
- Make ahead: Spinach–ricotta can be made 1 day ahead. Salmon can be topped a few hours in advance, then baked before serving.
- Storage: Refrigerate cooked salmon airtight for up to 5 days.
- Reheating: Microwave 1½–2 minutes, or reheat at 325°F / 165°C for 6–8 minutes until warmed through.
- Freezing: Not recommended with the Florentine topping. Freeze salmon only (with or without cooking), without the creamy topping.
Nutrition
Serving: 1salmon fillet | Calories: 485kcal | Carbohydrates: 7g | Protein: 40g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Cholesterol: 112mg | Sodium: 849mg | Potassium: 1200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3020IU | Vitamin C: 28mg | Calcium: 139mg | Iron: 3mg
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