Salmon florentine and quinoa pilaf with pine nuts from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger

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Notes about this recipe

  • mharriman on May 06, 2023

    I liked the spinach and mozzarella topping but found using king salmon fillets didn't quite work. My king salmon was very thick, so I increased the bake time by five minutes. The center middle of the fish was still nearly raw and the outside edges were dry. This recipe would work better with a thinner fillet variety like coho. The quinoa pilaf went nicely, and it’s a good side dish to keep in mind for other fish entrees.

  • Jane on July 19, 2011

    I really wanted to make this but I had cod not salmon so did it with that. The Florentine topping was quick and easy to make and had a great flavor from the sun-dried tomatoes, spinach and red pepper flakes. I served it with the suggested quinoa pilaf. Will definitely be making this again.

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