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Salmon or Mushroom Florentine


Oven-Roasted Heirloom Tomatoes
30 mins
Serves 4

This is the ultimate flexible dish. Our Roasted Heirloom Tomatoes do triple-duty here: the tomatoes bring umami flavor; the liquid from the jar works perfectly in place of olive oil and vinegar; and the flavor punch means there's no need for additional salt and pepper. Substitute mushrooms for the cheese and the dish is Whole-30 compliant. Substitute mushrooms for the fish and you have a comforting vegetarian entree.

  • Step 1

    Preheat oven to 350 degrees.

  • Step 2

    Heat liquid from Roasted Tomatoes in a large skillet over medium heat. Add onions and cook for 3 minutes until they begin to soften.  Add spinach, Oven Roasted Heirloom Tomatoes, and red pepper flakes and cook an additional 2 minutes. Remove from heat and let cool slightly. Add ricotta and stir to combine. Season with additional juice from Roasted Tomatoes, to taste.

  • Step 3

    Place salmon fillets in a glass baking dish, spoon tomato-spinach mixture over fish, and bake for 15-20 minutes, until salmon is cooked through.

Ingredient list

  • 2
    (10 ounce) packages frozen spinach, thawed and squeezed dry
  • 1/4
    cup chopped onions
  • 3
    Tbsp. liquid from Roasted Heirloom Tomatoes
  • 2
    cups Roasted Heirloom Tomatoes, chopped
  • 1/4
    tsp. red pepper flakes
  • 1/2
    cup part-skim ricotta cheese
  • 4
    salmon fillets (6 oz. each), rinsed and patted dry