Light, creamy salmon dish that’s easy to make and done in about 20 minutes. Salmon Florentine is made with juicy, tender, baked salmon and topped with creamy spinach and mushrooms.
Salmon Florentine
I’m back with a delicious recipe for you! Well, “back” is a relative term, it’s more like I finally got a chance to finish the recipe post I’ve been working on for over a week. Little man and baby girl have been keeping me quite busy. I’m so happy that I saved some extra recipes this summer so that I had something to share with you guys.
This is one of my favorite recipes to make and one of my favorite recipes from the ones I’ve saved. First of all, salmon is my weakness! If I could, I would be eating salmon all day, every day. That could get quite expensive though. Combine this juicy, flaky salmon with some wine based cream sauce, spinach, and mushrooms and it’s a killer dish.
I actually couldn’t get enough of this dish while pregnant. Normally don’t love SO much spinach because of the after-taste fresh spinach tends to leave, but I was crazy for some spinach for the last 9 months. It’s a good thing because of how healthy spinach is. This whole dish is easy, fast, and packed with health benefits!
The best part is that you can serve Salmon Florentine with just about ANYTHING. You can serve this dish with mashed potatoes, over pasta, with extra veggies, or just as is. I love it with mashed potatoes if I’m feeling like I want a little extra comfort, and I love it as is, with extra spinach and mushrooms, if I’m feeling more of a lighter fare.
You and your family can decide what kind of comforting or healthy side you want to serve with this Salmon Florentine.
Salmon Florentine
Ingredients
- 1 lb salmon
- 1/2 cup diced onion
- 3 large garlic cloves pressed
- 5 oz fresh spinach chopped
- 6 oz baby bella mushrooms sliced
- 1/4 cup white wine
- 3/4 cup heavy whipping cream
- Salt
- 1/2 tsp red pepper flakes
Instructions
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Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper.
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Rub the bottom of the salmon with oil and place it skin down on the parchment paper.
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Season salmon with salt and pepper.
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Bake for 13-18 minutes, depending on the size and thickness of your salmon piece. (Take salmon out once cooked.)
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While salmon is cooking, heat up a large pan over medium heat. Add some cooking oil and diced onion. Saute onion until transparent.
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Add mushrooms, garlic, and spinach. Cover and let the spinach cook down, stirring occasionally.
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Once spinach is cooked down, drain off the liquid that accumulated from mushrooms and spinach.
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Return to the stove and add white wine. Simmer for a few minutes to cook down the alcohol.
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Add heavy whipping cream and mix well. Season with salt and red pepper flakes. Stir and cook for a few minutes.
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Add spinach and mushroom mixture to the cooked salmon, over the top.
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Hofterzielbeek says
Wow! This Salmon Florentine looks very delicious and mouth-watering. Thanks for sharing this awesome recipe.
lyuba says
Thank you! 🙂
Shelly says
This looks so good and I can’t wait to try it . My only problem is I DO NOT like the taste of cooked wine. Is there any thing to replace the wine that won’t ruin the taste? Thanks so much for all your great recipes.
Shelly
Sylvie says
Chicken broth
Marisa Franca @ All Our Way says
We love to serve dishes similar to this over quinoa or farro – they pick up the delicious juice that’s floating around. Have you tried corvina?? We found some at the Sarasota Costco. What an amazing fish. It is soooooooo good. I could eat my weight in it. It’s mild and flaky. If I had to compare it to a fish it might be a grouper but better. If you have a chance — pick some up. Truly amazing.
Since we travel so much I do the same as you do — have some recipes stuck away with photos to work on. Rentals do not come equipped with the cooking utensils I’m used to. 🙁 Have a great weekend.
bullet force says
Love this light and creamy salmon dish!
LaVerne says
I made this dish. It is delicious!
Sonia says
Absolutely loved it. And my partner did too. Very tasty and easy to follow. Thank you.
lyuba says
I’m so happy to hear that! (So, sorry I didn’t respond earlier 🙂 )
Ciana says
This sounds fabulous. To cut down on calories/fat, could I use fat free half and half or maybe 2% milk?
Jenny Fletcher says
Best lower fat replacement for the cream would be half-fat creme fraiche. The others would split the sauce. Add it right at the end, stir in very carefully and don’t boil sauce after that.
lyuba says
Thank you, Jenny!
Ciana, if you notice, I also don’t call for any butter or thickener. That already lowers the calories a bit 🙂
I will add nutritional information to this recipe right now so that you can see what you are getting!
Kari says
I used heavy coconut milk …. taste of Thai turned out great. Hubs loved it too!!!
lyuba says
Great! I will use that as a dairy free substitute next time! Thank you 🙂
Kelly says
Just wondering if there is any other veges to use instead of mushrooms?
lyuba says
Hi Kelly!
You can just omit mushrooms and add a couple of shallots may be. You can also add some peas, or asparagus is you wish 🙂
(Sorry for the late response!)
Margo says
Hubby and I are on a low carb diet. Anything I could swap thehwine with?
Sylvie says
Chicken broth
lyuba says
You can use chicken broth, yeap. Also, you can add a little bit of white grape juice to retain that grape hint of flavor. 🙂
Jessie Georges says
I made this for Valentine’s Day using Half and Half instead of Heavy Whipping Cream. It was good, but the cream really offsets the health benefits of the salmon
lyuba says
Hi Jessie! It’s okay to splurge once in a while 🙂 I have some salmon recipes without the cream sauce for the days you want to keep it healthier!
Valentine’s is a special occasion, enjoy a little bit of cream sauce 😉
Lanita Williams says
I would rather use heavy whipping cream to kind of make the sauce a little thicker but so far it’s a great recipe but I will put my Twist on it thank you so very much I enjoy all the comments
lyuba says
Yes, I do prefer to use heavy whipping cream when I do a cream sauce. If you want to make it even thicker, you can always stir in a little bit of corn starch into cold heavy cream and thicken the sauce that way 🙂
Angela says
I wanted to let you know I made this tonight and it’s Fantastic! My favorite new Salmon recipe! The seasonings were spot on! That little bit of heat from the red pepper flakes was just enough! I did adjust my salmon baking time because mine was skinless and a little small, so I baked it for only 8 minutes, so just be aware of an appropriate baking time for your size of salmon. This recipe is a keeper! Give it a try, you will love it!
lyuba says
Awe, I love hearing that!!
Thank you so much for telling me, Angela!
Julie Gibson says
Making it tonight! Will let you know how it goes!!
Daryl Munoz says
Made this tonight and it was delicious. I did add artichoke hearts and pine nuts then tossed in some angel hair pasta to make a nice bed to lay the salmon on. My wife even tasted like it came from a restaurant. This will become a regular dish in our house. Thank you for sharing.
lyuba says
You can never go wrong with a spinach artichoke combination 🙂 Sounds like a wonderful pasta dinner. Thank you so much, Deryl! I’m so glad you guys like it.
Emily says
This looks delish. Is there a dairy free substitute you could recommend swapping out for the cream?
lyuba says
Hi Emily! I, myself, am coming across this problem with lactose and need to find dairy free substitutions. I have not tried those yet as I am still very new to it but after reading about it, here is what I found:
“Coconut milk makes a good swap for half-and-half when you blend it with half soy milk. Another option: Create your own light cream by mixing 3/4 cup of a plain milk substitute with 1/4 cup of canola oil.
You can also make your own heavy cream with 1/2 cup plain milk substitute and 1/2 cup canola oil.”
If you will use coconut milk, make sure it’s not the sweet kind of the Thai kinds to use in savory dishes.
If I am making this dish for myself, I would use almond or soy milk with 1/2 to 1 tablespoon of corn starch for thickness of sauce.
I really hope this helps!
Ellie says
Hi,
Looks really delicious.
May I ask please,
“Add mushrooms, garlic, and spinach. Cover and let the spinach cook down, stirring occasionally”. For how long exactly, as this, in my opinion is very important. Mushrooms have to cook as well. Out of 20 min of total cooking time, would this be around 10 min? Spinach won’t be too cooked, mushy, if you add them in the same time?
Thank you.
lyuba says
Hi Ellie,
I doesn’t take too long for mushrooms to cook and spinach to wilt down, especially if you slice the mushrooms thinly. Of course, if the mushroom is thick, it will take a couple of minutes longer. Coked spinach is soft, it will not be crispy. I would estimate 5-7 minutes for spinach and mushrooms to cook enough before you add cream and simmer. When you cook, don’t watch the timer, watch the food. Times are always estimated because not all ingredients, and cuts, and pans, and stoves are the same. Once the spinach is completely wilted down and mushrooms are soft, you are good to go to the next step.
I hope it helps!
Russell says
What happened to the end of the recipe? I only see as far as cooking the mushrooms, spinach and wine together…step 9. What happens after? Does the spinach mixture ever go on the salmon while in the oven or is it simply placed on just before serving.??? This information is missing.
Thanks!
lyuba says
Hi Russell!
Thank you for letting me know. I could have been a glitch when I switched to a new recipe card. The spinach mixture actually goes over the cooked salmon once you take the salmon our of the oven and onto the plate. You can add a side if you wish or just treat spinach and mushrooms as a side.
I will fix the last step asap.
Thank you!
Lamia says
Me and my husband do not drink, so What can I use instead of wine??
Thanks!
lyuba says
Hi Lamia,
You can use some chicken stock and a little cooking wine for flavor (there are cooking wines that do not contain alcohol). If you can’t find cooking wine with no alcohol, you can skip it and just use some chicken stock.
I hope you guys enjoy it!
Andrea says
Can you use frozen spinach? I have a bag I would like to use up
lyuba says
Hi Andrea! Yes, you can definitely use frozen spinach. Just drain off and squeeze out most of the juices after thawing it. I hope you enjoy it 🙂
Nicole J Jennings says
I made this dish and I am dairy free… So I added some Lactose-free whole milk, a bit of corn starch to thicken and I added some Daiya Provolone slices to add a bit more flavor! Yum, Yum!!! I put it over bow tie noodles… This will be a family favorite!
lyuba says
Wonderful!
I’ve been eating more dairy free lately so I will definitely try it this way! Thank you for letting me know.
CBinNJ says
Really great recipe! Followed it exactly but added a couple of tablespoons of diced plum tomatos (fresh) to sauce for color and added flavor
lyuba says
I’m so happy you liked it! Thank you so much for letting me know 🙂
Whitney Bermudez says
This was delicious!
lyuba says
I’m so happy to hear that! Thank you, Whitney 🙂
Sue says
Made this tonight, it was Ahhmazing!! My hubby said it tasted as good as our favorite 5 star restaurant! Can’t wait to make it again!! Thanks for the recipe!!
lyuba says
SO wonderful to hear! Thank you so much, Sue!