Salmon Florentine
A 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
Salmon Florentine Recipe
Ingredients
- 1 lb salmon filet skin on is recommended
- 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.
- Place crusted salmon onto the baking sheet, skin down, and bake for 18-22 minutes. (Note that the cook time will depend on the size and thickness of salmon filet. Small and thin filets can take as little as 15 minutes and larger, thicker ones can take up to 25 minutes.)
- Once salmon is cooked, take it out of the oven and off the baking sheet.
- 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 about a minute to cook down the alcohol.
- Add heavy whipping cream and mix well. Season with salt and red pepper flakes. Stir and cook for a couple of minutes.
- Add spinach and mushroom mixture to the cooked salmon, over the top.
Video
Notes
- Salmon: it’s best to use salmon filets with skin on because salmon skin acts as a protective barrier between the delicate flesh and the baking sheet. Secondly, you want to hold on to the fatty layer between the skin and the flesh since this is where most of the healthy fats are. The fatty layer between the flesh and the skin stores a lot of flavor, fish oil, and of course, many of salmon’s health benefits.
- Heavy whipping cream: this is the best option because of the rich and creamy texture that also results in a thicker sauce. You can substitute half and half (or lactose free half and half) if needed but the sauce will be thinner.
- To thicken the sauce: you can thicken the sauce by simply mixing in a cornstarch slurry into sauce during the last couple of minutes of cooking. To make the cornstarch slurry, mix together 1-2 teaspoons of cornstarch with a splash of cold milk or cream. If you want to make the sauce thicker and you are using heavy whipping cream, 1 teaspoon of cornstarch may be enough. If substituting for half and half, you may need to use 2 teaspoons of cornstarch.
- Internal temperature of salmon is always the best indicator if it’s done. Use a Digital Instant Read Thermometer to check the temperature in the center of the thickest part. Salmon is considered done at 145° and it you want it medium to medium-well range, cook it to 125° – 135°. Obviously, the higher the temp the more done the fish will be.
Nutrition
Categories:
30 Minute Meals, Dinner Recipes, Most Popular Recipes, Mother's Day Recipe Ideas, Seafood Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Omg, thank you so much for posting this.. I just made it tonight and it came out really good… Thanks again!!!
I am so happy you liked it, Kenya! Thank you for telling me 🙂
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!!
SO wonderful to hear! Thank you so much, Sue!
This was delicious!
I’m so happy to hear that! Thank you, Whitney 🙂
Really great recipe! Followed it exactly but added a couple of tablespoons of diced plum tomatos (fresh) to sauce for color and added flavor
I’m so happy you liked it! Thank you so much for letting me know 🙂
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!
Wonderful!
I’ve been eating more dairy free lately so I will definitely try it this way! Thank you for letting me know.
Can you use frozen spinach? I have a bag I would like to use up
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 🙂
Me and my husband do not drink, so What can I use instead of wine??
Thanks!
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!
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!
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!
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.
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!
This looks delish. Is there a dairy free substitute you could recommend swapping out for the cream?
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!
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.
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.
Making it tonight! Will let you know how it goes!!