2 packages (10 oz each) frozen spinach, thawed
1 tablespoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup part-skim ricotta
4 skinless salmon fillets (6 oz each), rinsed and patted dry
Heat oven to 350°.
Squeeze spinach of all excess liquid. Set aside.
Heat oil in a large skillet over medium heat.
Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more.
Remove from heat; let cool about 15 minutes.
Add ricotta; stir to combine. Season with salt and pepper.
Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet.
Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.