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Roasted Salmon Florentine Recipe

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This recipe for Roasted Salmon Florentine, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cherie Jones
Added: Sunday, November 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped fresh spinach
1/2 (14-ounce) can artichoke hearts, drained and coarsely chopped
4 scallons, finely choped
1 tablespoon capers
8 pitted black olives, sliced
3 garlic cloves, minced
2 teaspoons extra-virgin olive oil
1 (1 1/4 pound) salmon fillet
1/2 reaspoon salt
1/4 teaspoon freshly ground pepper

Directions:
Directions:
1. Combine the spinach, artichoke hearts, chopped scallions, capers, olives, garlic, and the oil in a large bowl; set aside.
2. Preheat the oven to 400F. Spray a 12 x 18-inch foil retangle with nonstick spray. Place the salmon on the foil and sprinkle with the salt and pepper. Arrange the spinach mixture over the salmon. Fold the foil over the salmon to make a packet, making a tight seal.
3. Place the packet on a baking sheet and roast until the salmon is just opaque in the center. 30-35 minutes. Open the ends of the foil packet first to allow stream to escape, them open the top of the foil packet. Serve drizzled with any juices.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Each 1/6 or salmon fillet with topping has a weight watcher point value of 4

 

 

 

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