Wednesday, September 25, 2013

Salmon Florentine

I've talked on and on about how fun it is to find new ways to cook fish. I also love to incorporate spinach in my diet as much as possible and I love the flavors of sundried tomatoes and feta. So this was a perfect recipe for me!

This delicious treatment for salmon is quick and easy to prepare, the perfect trifecta (easy, fast, tasty!) for a weeknight dinner. Start by heating the olive oil in a large skillet over medium heat. Add the garlic and the green onion

and cook and stir until onion is softened, about 2-3 minutes. Add the spinach, about a quarter of the bag at a time, and cook until it wilts. At the last spinach add, also add in the tomatoes.

When all the spinach is wilted, remove from the heat and stir in the feta.

Season with salt, pepper and the red pepper flakes.

Place the salmon fillets on a rimmed baking sheet, and divide the spinach filling among the fillets. You'll probably have to kind of pat it down with your hands.

Bake for about 15 minutes or until the salmon flakes easily with a fork.

With the weather starting to cool, it's the perfect time to imagine yourself sitting seaside in Greece, enjoying salmon florentine!

One year ago: Pumpkin Oat Bars
Two years ago: Peach Coffeecake
Three years ago: Fish Tacos
Four years ago: Cucumber Dill Shrimp Dip

Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, What I Whipped Up, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Food on Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, Food Frenzy.

Salmon Florentine

1 tablespoon olive oil
1/4 cup sliced green onion
2 teaspoons minced garlic
1 9-oz. package baby spinach
1/4 cup sun-dried tomatoes, chopped
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta
4 - 4 oz. skinless salmon fillets, patted dry

Heat oil in a large skillet over medium heat. Add green onion and garlic; cook, stirring, until soft, about 3 minutes. Add spinach, a bit at a time, and cook until wilted. Add tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; stir in feta to combine.

Place the fillets on a rimmed baking sheet. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Bake at 350 for 15 minutes or until cooked through. Makes 4 servings.

Recipe Source: Adapted from SELF


  1. I could eat spinach everyday... and salmon. Wonderful recipe. Great to see you back at foodie friday.

  2. Hi Sara,
    We will have fall Spinach in our garden very soon, this looks delicious. Hope you are having a fantastic weekend and thank you so much for sharing with Full Plate Thursday!
    Miz Helen


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