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.
Amazing
Thank you!
I have made this several times and we enjoy it every time. It’s my go-to recipe when we have out of town guest and they are always impressed, presentation and flavor. Thanks for sharing.
You are welcome! I am so happy you like it!
Great receipe, thank you. To the women who felt the flavor was flat try this. I store my garlic in my olive oil jar. The veggies got a hit of garlic and the salmon also. Loved it.
So glad you liked it, Mary!
I’ve made this several times and it always turns out great!! Can’t wait to make it again tonight. Thanks for sharing!
I am so pleased you like it, Kristin!
One word, AMAZING.👍
Aww, thanks!
Excellent! I added nutmeg. My husband who thinks he is being punished when he has to eat fish LOVED this recipe!!!!
That is awesome! So glad he liked it!
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.
🙂
I am so glad you like the recipe! 🙂
How long can I store in fridge? I will do it for meal prep
Made this tonight and it was very good. My husband like it and I feel the flavor was a little flat.
I’ve never made this before. Adding this to the must make list.
I hope you enjoy it!
The salmon was awesome as was the sauce. Will definitely make again!
I am so glad you liked it!
This is one on my favorite recipes that my family asks for over and over. I serve with a side of mashed potatoes to soak up the liquid.
Yum! So glad your family loves it! 🙂
Looks delicious!!! Do you have any suggestions to make it dairy free??? May be coconut milk?
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.