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.
Some More Salmon Recipes To Try
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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
- Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper.
- Rub the bottom of the salmon with oil and place it skin down on the parchment paper.
- Season salmon with salt and pepper.
- Bake for 13-18 minutes, depending on the size and thickness of your salmon piece. (Take salmon out once cooked.)
- While salmon is cooking, heat up a large pan over medium heat. Add some cooking oil and diced onion. Saute onion until transparent.
- Add mushrooms, garlic, and spinach. Cover and let the spinach cook down, stirring occasionally.
- Once spinach is cooked down, drain off the liquid that accumulated from mushrooms and spinach.
- Return to the stove and add white wine. Simmer for a few minutes to cook down the alcohol.
- Add heavy whipping cream and mix well. Season with salt and red pepper flakes. Stir and cook for a few minutes.
- Add spinach and mushroom mixture to the cooked salmon, over the top.
Video
Nutrition
LyubaB says
Hi Shirley,
I think it will come out good it may take a little longer to cook and be careful with the bones.
Muna says
I tried it for dinner today. It was delicious. Thank you so much . Everyone loved it.
LyubaB says
Your so welcome, Muna! I am so glad everyone loved it!
Emily says
This sounds great! However, I’m recently dairy free. Do you think this would work well with almond milk in place of the heavy cream?
LyubaB says
Hi Emily,
Yes, but it won’t be as creamy or thick. Let me know how it works out for you.
Whitney Klemm says
I make this with coconut milk versus heavy cream and it’s thick!
Thomas Nami says
This was easy to prepare and it came out fantastic!! I did take a photo of the finished product too.
LyubaB says
Awesome! I am so glad you liked it, Thomas!
Eva says
What can I use to substitute the wine?
LyubaB says
Hi Eva,
You can use chicken stock inside it will have a slightly different flavor, I hope you enjoy it!
Bryon says
Oh my this is fantastic
LyubaB says
Thank you, Bryon!
Jojo says
Excellent! Simple and delicious. I used 1/4 tsp of red pepper that’s enough spice for me.
Thomas Nami says
I made this Salmon Florentine recipe again last night but this time I cut up the salmon after it was cooked and mixed it in with the Florentine sauce and angel hair pasta. I used 2 salmon fillets and it was enough for 2 people. It came out very good.
LyubaB says
Yum! Glad you liked it! Thanks for stopping by!
Silvia says
Looks delicious!!! Do you have any suggestions to make it dairy free??? May be coconut milk?
LyubaB says
Some people will make it with almond milk but it will be a little thinner so you can thicken it up with a roux by mixing up 1 tbsp of flour 1 tbsp of plant base butter and mix it together.
Katy says
The salmon was awesome as was the sauce. Will definitely make again!
LyubaB says
I am so glad you liked it!
Keira says
I’ve never made this before. Adding this to the must make list.
LyubaB says
I hope you enjoy it!
Mary says
Made this tonight and it was very good. My husband like it and I feel the flavor was a little flat.
Diana says
How long can I store in fridge? I will do it for meal prep
G says
It was AWESOME! One of my favorite recipes. I didn’t use any onion and it was still fabulous. I will cook it again to impress dinner guests.
🙂
LyubaB says
I am so glad you like the recipe! 🙂
Cheryl says
Excellent! I added nutmeg. My husband who thinks he is being punished when he has to eat fish LOVED this recipe!!!!
LyubaB says
That is awesome! So glad he liked it!