Directions

1. Preheat oven to 400 degrees. Arrange salmon filets skin side down on a baking sheet lightly coated with cooking spray.
2. In a small bowl, combine rosemary, salt, pepper, and olive oil. Rub spice and oil mixture evenly on salmon pieces. Set aside.
3. In a large bowl, combine spinach, ricotta, egg, and breadcrumbs stirring well to combine. Add additional salt and pepper to taste, if needed.
4. Lightly coat a muffin tin with cooking spray. Evenly spoon spinach mixture into prepared muffin tin. Bake at 400 degrees for 20 minutes, or until cakes are crispy and just beginning to brown.
5. After 8 minutes, add salmon filets to oven and allow to roast for remaining 12 minutes, or until fish flakes easily with a fork.
6. Serve each filet with two spinach cakes and lemon wedges.