Salmon Florentine with Roasted Red Peppers
Salmon Florentine with Roasted Red Peppers

This is an excellent weeknight meal. It only takes 30 minutes to make, which is so nice!  It’s also a simple and easy recipe that any “normal cook” can accomplish!

Usually fish doesn’t really fill me up, but these did the trick! It also helps that I had good sized grilled salmon fillets. My lover and I both loved them.

The original recipe actually called for sun dried tomatoes instead of roasted red peppers. I’m sure that the sun dried tomatoes would be delicious too, but the peppers is just what I had on hand.

Go with whichever one suits your tastes!!!

Grilled Salmon Salad Florentine with Roasted Red Peppers!!!

Grilled Salmon

Serves: 4


  • 1 package (10 oz) frozen spinach, thawed and drained well
  • 1 tablespoon olive oil
  • 1/4 cup diced onion
  • 2 teaspoons minced garlic
  • 3/4 c roasted red bell peppers (from a jar), chopped
  • 1/2 teaspoon salt, plus more to taste
  • 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


Preheat oven to 350° F.

Heat oil in a large skillet over medium heat. Add onions; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more.

Add thawed and drained spinach, roasted bell pepper, salt, and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool.

Add ricotta; stir to combine. Season with any additional salt and pepper, to taste.

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, about 15 minutes.

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