While at Jewel a few weeks ago I came across a gorgeous piece of salmon on sale. I’m sure it’s pretty obvious by now that I enjoy the taste of salmon, so when I saw 2.56 lbs of salmon on sale for $5.99/lb, I grabbed it. Not only was I able to cut two nice fillets out of it for Jake and I, but had left over for a second recipe the following night.

This recipe comes from “Self” magazine. Ever since Karena and Katrina from Tone It Up teamed up with them, I’ve been checking out the website. If you haven’t heard of the Tone It Up girls before, I recommend checking them out. Although they don’t keep a primal diet, they do eat clean and have some great recipes worth trying. I did make some changes to the recipe, mostly because I didn’t have ricotta. And I used fresh spinach instead of frozen.

And although I am writing this recipe as I did it, I highly recommend that you actually don’t follow it the way I did. You’ll see what I mean in a minute.

Salmon Florentine
Adapted from self.com
1 bag of fresh spinach
1 T olive oil
1/4 minced green onion
2 tsp minced garlic
About 5 sun-dried tomatoes, chopped
About 1/2 tsp salt
About 1/4 tsp red pepper flakes (more if you want it spicier)
About 1/4 tsp ground black pepper
2 salmon fillets

My baby. Nearly took up the entire cutting board. I cut off two nice slices and wrapped up the rest for the following day.

Pre-heat the oven to 350. Heat oil in skillet over medium heat. Add green onion and cook about 3 minutes. Add garlic and cook 1 more minute.

Add spinach, sun-dried tomatos, salt, pepper flakes and pepper. Cook until the spinach looks wilted (about 2 minutes).

Place salmon on a little bit of oil on your baking pan. Top the salmon generously with the spinach mixture.

Cook in the oven for about 15 minutes. I left mine in for a little longer as I normally cook my fish for 15 minutes at 450 degrees.
Now as you can see, the spinach came out a bit brown. It wasn’t burnt. Just not as fresh. And I didn’t really think that cooking it with the salmon added anything to the salmon. So the following day, I tried the recipe again. Only this time, served up the spinach mixture straight from the pan as our side dish. SO good! The red pepper flakes made it spicy and you could really taste the garlic. Delicious.

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