The other night I found salmon in my freezer and I wanted to use it for dinner last night. I had a big tub of ricotta and looked up some recipes find this one. My kitchen fought against me. The salmon was still frozen in the middle and didn’t finish cooking through, I undercooked the artichoke, and my smoke alarm went on/off for 20 minutes because the oil on the baking sheet was burning in the oven. We ended up finishing the salmon in my toaster oven and it ended up being delicious! Also, I need to learn how to debone salmon as picking out bones while eating is not my favorite thing to do.
- 1 (2-pound) salmon fillet
- 1 cup ricotta cheese
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- 2 tablespoon Dijon mustard
- 1 cup packed baby spinach, divided
- Extra virgin olive oil
- Chopped dill
Heat your oven to 450 degrees. Flay the salmon in half, and lay the gray side down. Mix the ricotta and feta in a bowl together and season with salt and pepper.
Spread the mustard across the filet and sprinkle spinach on it. Spread the cheese mixture across the bottom half of the salmon and fold the top over it.
Sprinkle dill on top. Drizzle with oil, season with salt and pepper, and place on a greased pan. Roast for about 20 minutes, when it’s about cooked through, then take it out and sit for 5 minutes. Et voila! Spinach and Ricotta Salmon.