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.
Very yummy! Will definitely make it again we’re a family of six all everyone enjoyed this. Thank You
Hi Ellen,
I am so glad you all enjoyed it!
OH. MY. LANTA. This is one of THE best things I have EVER put in my mouth! Restaurant quality recipe. You know it’s good when I said “Mmmmmmmmmm” after each bite. THANK YOU so very much for sharing this fabulous recipe, it made my Mother’s Day 2020 a happy one! :o)
Hi Linda,
What an amazing compliment! I am so happy that you enjoyed it so much! Thank you for taking the time to let me know, I appreciate it!
That was gooood!
I’m making this again (and again and again)
I am so glad you enjoyed it! Thanks for stopping by to let me know!
Easy, quick and super delicious! I served with a little white rice with some lemon peels and my kids are it up!
Thank you, Ellen! I am so happy you liked it!
Thank you for this most delicious recipe ! I have made many salmon dishes and I must say this he’s to the very top of my list ! Absolutely fantastic! Thanks again ! 👍
Awe thanks, Christine! So glad you liked it!
Made this dish last night, absolutely delicious!!!!
Glad you liked it! 😀
Made this tonight. Wow! Beautiful flavors, beautiful presentation. The only change I made was that I pan seared the salmon, then sautéed the onions and mushrooms in the pan drippings. Such a great recipe. Thanks!
I am so glad you liked it, Anne!
Can I make the florentine ahead and freeze it when I’m ready to use it? I have some spinach and mushrooms that I need to use before they spoil but I don’t have the salmon at this time.
Hi, Marlyin! I wouldn’t recommend making the sauce with the Florentine. Cream based sauce doesn’t always behave when frozen and defrosted and might separate on you. You could however cook up the spinach and mushrooms and make the sauce in it later when you cook the salmon.
Can I make the florentine ahead and freeze it when I’m ready to use it? I have some spinach and mushrooms that I need to use before they spoil but I don’t have the salmon at this time.
I made this dish tonight…added a .
little lemon juice to give it a little zing! Great dish, we loved it. Thank you
Ken, adding the lemon juice was a good idea! I am glad you liked it!
425 ….is this Celsius or Fahrenheit?
Debra, Cape Town, South Africa
Hi, Debra! It’s 425 Fahrenheit 🙂
Very Good!! Next time, Hubby wants to grill the salmon!
I am so glad you liked it, Leslie! I think it would be very good grilled!