Spinach Ricotta Stuffed Salmon

Spinach Ricotta Stuffed Salmon

20
MINUTES
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
COOKING TIME
4
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/714094108

Ingredients

  • 1 Package Harvest Fresh Spinach
  • 1 Package Harvest Fresh Riced Medley
  • 1 Package Harvest Fresh Spinach
  • 2 Large Salmon Fillets, fresh, skinless
  • 1 Cup Ricotta Cheese
  • 1 Tbsp Parmesan Cheese
  • 2 Garlic Cloves, finely chopped
  • ½ Tsp. Paprika
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Butter
  • Salt and Pepper to Taste

Cream Sauce

  • 1 Cup Spinach Ricotta Mixture
  • 1 Cup Heavy Cream
  • ½ Tsp Garlic Powder
  • Salt and Pepper, pinch

What You Need

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.
  1. 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.
  2. In a large bowl combine Ricotta, Sautéed Spinach, Parmesan cheese, Paprika and salt, mix well. Reserve 1 cup for cream sauce filling.
  3. Remove Salmon from fridge, take one filet and stuff salmon with spinach ricotta mixture, repeat for each.
  4. Pre-heat oven at 425, bake for 12 minutes, then broil on top to brown.
  5. Make Cream Sauce: place reserved spinach Ricotta mixture in a pan, add heavy cream, garlic powder and mix well, cook for 5minutes, until creamy.
  6. Riced Medley Base: In a large skillet add olive oil, Riced Medley, salt, and pepper and cook for 4 minutes, until soft and tender.
  7. 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.
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