This Salmon Florentine is a tasty dish featuring flaky salmon on a bed of fresh spinach. It’s topped with a creamy garlic sauce that makes every bite feel special!
I love how quick and easy it is to make this. Just sauté the spinach, cook the salmon, and whip up that sauce. Dinner feels like a fancy restaurant feast without any stress!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star of this dish! If you can’t find salmon, other fatty fish like trout or even chicken breast can work. Just coat them with the same seasoning and cooking times will be similar.
Spinach: Fresh spinach is essential for that vibrant color and flavor. If you’re in a pinch, you could use frozen spinach. Just make sure to thaw and squeeze out excess water before adding it to the sauce.
Mushrooms: I prefer cremini mushrooms for their richer flavor, but button mushrooms or even spinach could substitute well. If you’re looking for a different taste, try using sun-dried tomatoes for a nice twist!
Heavy Cream: For a lighter option, half-and-half or a non-dairy substitute, like coconut cream, can be used, but the sauce may be a little less rich. I find that full-fat cream gives the best results in this recipe!
Parmesan Cheese: Grated Parmesan adds a nice touch of saltiness. If you’re looking for a dairy-free option, nutritional yeast can provide a cheesy flavor too!
How Do I Achieve the Perfectly Cooked Salmon?
Cooking the salmon just right is key! Here’s how to ensure it’s perfectly flaky and moist:
- Start by patting the salmon dry. This helps it sear nicely. Season generously with salt and pepper.
- Preheat your skillet with olive oil until it’s hot but not smoking. A good tip is to wait until the oil shimmers.
- Cook the salmon skin side down first (if it has skin) for about 4-5 minutes without moving it. This creates a nice crust.
- Flip carefully with a spatula, cooking for another 4-5 minutes. The salmon is done when it flakes easily with a fork.
- To keep it juicy, you can cover the skillet with a lid for the last minute of cooking.
With these tips, your salmon should come out perfect every time!
Salmon Florentine With Garlic Cream Sauce
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (6 oz each), skin removed
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the Vegetable Base:
- 2 cups fresh spinach leaves
- 1 cup mushrooms, sliced (e.g., cremini or button mushrooms)
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
For the Cream Sauce:
- 1 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
Optional Garnish:
- 1 tbsp fresh parsley, chopped
How Much Time Will You Need?
This delicious Salmon Florentine takes about 30 minutes to prepare. You’ll spend around 10 minutes prepping the ingredients and then about 20 minutes cooking everything together. Perfect for a quick yet impressive dinner!
Step-by-Step Instructions:
1. Preparing the Salmon:
Start by patting the salmon fillets dry with paper towels. This step helps the salmon sear nicely. Season both sides of the fillets generously with salt and black pepper.
2. Cooking the Salmon:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot and shimmering, carefully place the salmon fillets in the skillet. Cook them for about 4-5 minutes on each side until they’re golden brown and cooked through. The salmon should easily flake with a fork. Once done, remove the salmon from the pan and set it aside on a plate.
3. Sautéing the Mushrooms:
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced mushrooms. Cook the mushrooms for about 4-5 minutes or until they’re tender and slightly browned.
4. Adding Garlic and Spinach:
Stir in the minced garlic and let it sauté for about 1 minute until it’s fragrant. Next, add the fresh spinach leaves to the pan. Cook them for about 2 minutes, stirring gently, until they are just wilted.
5. Making the Cream Sauce:
Pour the heavy cream and broth into the skillet, stirring everything together. Add the grated Parmesan cheese and thyme to the mix, then let the sauce simmer gently for about 3-4 minutes until it thickens slightly. Season with additional salt and pepper to taste.
6. Combining Everything:
Return the salmon fillets to the skillet, nestling them into the creamy spinach and mushroom sauce. Spoon some sauce over the top of the salmon and let it warm through for an additional 1-2 minutes.
7. Serving:
Once everything is heated through, garnish with chopped fresh parsley if desired, and serve immediately. This dish is wonderful paired with rice, mashed potatoes, or crusty bread to soak up that luscious garlic cream sauce.
Enjoy your elegant and comforting Salmon Florentine! It’s sure to impress your family or guests!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. The best way to thaw is in the refrigerator overnight. If you’re short on time, place the sealed salmon in a bowl of cold water for about 30 minutes.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or whole milk mixed with a tablespoon of flour to thicken. For a dairy-free option, try coconut cream or a non-dairy heavy cream alternative. Just keep in mind that the flavor may vary slightly.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream or broth to revive the sauce’s creaminess.
Can I Add Other Vegetables?
Absolutely! Feel free to add other vegetables like bell peppers, zucchini, or asparagus to the sauté. Just make sure to adjust the cooking time accordingly so all veggies are tender yet vibrant!