Spinach Ricotta Stuffed Salmon

On November 27, 2006 in Different Dinner Project, Recipes

4 six ounce boneless, skinless salmon fillets, halved
2 cups ricotta
1/2 cup baby spinach
1/2 cup mayonnaise
salt and pepper

  1. Preheat oven to 350 degrees.
  2. Combine ricotta, spinach and salt and pepper.
  3. Place 1/4 of the ricotta mixture on top of a salmon fillet and sandwich with the other half. Repeat with remaining filling and fillets.
  4. Transfer stuffed salmon to a baking sheet and spread mayonnaise on top. Bake until salmon is light and flaky, about 15-20 minutes.

Makes 4 servings

1 Comment
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razz

I hope this works as well (or at least well) with low-fat ricotta and less mayo, and as you noted, I’m going to add more spinach (iron loading be damned!).

10:42am on Thursday, December 14, 2006

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