Spinach Ricotta Stuffed Salmon

Directions

1. Take 2 Salmon fillets and slice a pocket in the filet, not cutting through the whole filet.
2. Marinate each Salmon, spreading olive oil, salt, and pepper on top. Marinate in fridge for 15 minutes.
3. In a large pan, on medium to high heat add butter, garlic, and sauté for 2 minutes, add Spinach, reduce to medium heat, and cook until all the moisture is reduced.
4. In a large bowl combine Ricotta, Sautéed Spinach, Parmesan cheese, Paprika and salt, mix well. Reserve 1 cup for cream sauce filling.
5. Remove Salmon from fridge, take one filet and stuff salmon with spinach ricotta mixture, repeat for each.
6. Pre-heat oven at 425, bake for 12 minutes, then broil on top to brown.
7. Make Cream Sauce: place reserved spinach Ricotta mixture in a pan, add heavy cream, garlic powder and mix well, cook for 5minutes, until creamy.
8. Riced Medley Base: In a large skillet add olive oil, Riced Medley, salt, and pepper and cook for 4 minutes, until soft and tender.
9. Place Rice Medley as the base on the plate and add stuffed salmon on top, add spinach cream sauce on top and serve with a slice of lemon.

What You Need