Parmesan Crusted Salmon Florentine

Ingredients

• 1 (10 ounce) package frozen spinach, thawed
• 1 tablespoon olive oil
• 1/4 cup minced shallot
• 1 teaspoon minced garlic
• 5 sun-dried tomatoes, chopped
• 1 pinch salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup part-skim ricotta cheese
• 1 tablespoon low-fat cream cheese
• 1 -1 1/4 lb salmon fillet, cut into 4 portions
• 2 tablespoons mayonnaise
• 1 teaspoon lawry’s lemon pepper
• 2 tablespoons parmesan cheese
• 3/4 cup dry breadcrumbs
• Pam cooking spray

Instructions

1. For the Spinach mixture (which can be made ahead prior as a time saver for entertaining).Thaw spinach and squeeze of all excess liquid. Set aside. Heat oil in a large skillet, over medium heat and add shallots. Cook, stirring, until soft, about 3 minutes and add garlic; cook 1 minute more. Add spinach, sundried tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta and cream cheese; stir to combine.
2. Directions for the Salmon:.
3. 1.Preheat oven to 350°F.
4. 2.Fillet salmon and place skin side down on a glass baking dish.
5. 3.Spread a generous amount of mayonnaise; cover entire top of fish.
6. 4.Sprinkle liberally with bread crumbs mixture. Spray with Pam.
7. 5.Bake about 15-20 minutes, uncovered.
8. 6.Place under broiler until top turns brown.
9. Place a scoop of the spinach on each plate and top the mixture with a piece of salmon.