Parmesan Crusted Salmon Florentine

• 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

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 350u0b0F.
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.

frozen spinach, olive oil, shallot, garlic, tomatoes, salt, red pepper, fresh ground black pepper, ricotta cheese, lowfat cream cheese, salmon fillet, mayonnaise, lemon pepper, parmesan cheese, breadcrumbs, spray

Taken from www.food.com/recipe/parmesan-crusted-salmon-florentine-504421 (may not work)