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Category:Oven-Roasted Heirloom Tomatoes
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.
Preheat oven to 350 degrees.
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, Roasted 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.
Place salmon fillets in a glass baking dish, spoon spinach mixture over fish, and bake for 15-20 minutes, until salmon is cooked through.
2(10 ounce) packages frozen spinach, thawed and squeezed dry
1/4cup chopped onions
3tablespoons liquid from Roasted Heirloom Tomatoes
2cups Roasted Heirloom Tomatoes, chopped
1/4teaspoon red pepper flakes
1/2cup part-skim ricotta cheese
4salmon fillets (6 oz each), rinsed and patted dry