Chef Shell's Mother's Day Brunch: Salmon Florentine

Time to pay back the woman who does so much in your life. For mom on her special day, Chef Shell the Dinner Belle recommends this simple recipe from Self.com for Salmon Florentine.

Serves 4 INGREDIENTS

• 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

PREPARATION

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.

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