This Salmon Florentine is a lovely dish that brings together juicy salmon, fresh spinach, and tasty mushrooms. It’s colorful, healthy, and oh-so-yummy!
You can’t go wrong with this combo, especially when it all bakes together in one pan. Sometimes I sprinkle a bit of cheese on top for an extra treat! 🧀
What I love most is how quick it is to whip up. Just season the salmon, toss in the veggies, and let the oven do the work. Perfect for a busy weeknight dinner!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the best for this dish. If you’re on a budget, you can use frozen salmon fillets, just make sure to thaw them properly. Stunning options are trout or cod if you want a change!
Spinach: Fresh spinach shines in this recipe, but you can use frozen spinach in a pinch. Just make sure to thaw and drain it well so it isn’t too watery.
Mushrooms: I love using cremini for their rich flavor, but button mushrooms work just as well. If you’re feeling adventurous, mix in some shiitake or portobello for an extra depth of taste.
Heavy Cream: For a lighter version, substitute half-and-half or even Greek yogurt for a delicious creamy texture. Coconut cream also adds a fun twist if you want a dairy-free option!
How Do I Make Sure the Salmon is Cooked Just Right?
Cooking salmon perfectly can be a little tricky, but I’ve got you covered! Here are steps to ensure your salmon is juicy and flaky:
- Start with room-temperature salmon for even cooking. Just let it sit out for 15-20 minutes.
- Use medium-high heat! This helps to sear the salmon and keep it moist inside.
- Cook skin-side down first. This helps protect the fish from drying out.
- Don’t flip too early! Wait until the salmon naturally releases from the pan before flipping.
- Use a fork to check for doneness. Salmon should flake easily and be slightly opaque.
Salmon Florentine With Spinach & Mushrooms
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Vegetables:
- 8 oz mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- 10 oz fresh spinach (about 5 cups)
For the Creamy Sauce:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
For Garnish:
- Fresh thyme or parsley, for garnish
How Much Time Will You Need?
This delicious recipe takes about 30 minutes from start to finish. You’ll spend around 10 minutes preparing the salmon and cooking the veggies, followed by 20 minutes to sauté and combine everything into a delightful meal. Simple and quick!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with a paper towel. This helps to get a nice sear. Season both sides generously with salt and pepper to enhance the flavor.
2. Cook the Salmon:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Carefully place the salmon fillets into the skillet, skin-side down if they have skin. Cook for about 4-5 minutes until the skin is crispy and the salmon is golden. Flip the fillets and cook for another 3-4 minutes, checking to ensure they are cooked through but still tender. Once done, remove the salmon from the pan and set aside on a plate.
3. Sauté Mushrooms and Garlic:
In the same pan, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the sliced mushrooms. Sauté for 4-5 minutes until the mushrooms are golden and any moisture has evaporated. Add the minced garlic and cook for about 30 seconds until fragrant, but be careful not to burn it.
4. Cook Spinach:
Add the fresh spinach to the pan with the mushrooms. Stir and cook for about 2-3 minutes until the spinach wilts down significantly.
5. Make Creamy Florentine Sauce:
Pour the heavy cream into the pan with the spinach and mushrooms. Stir in the grated Parmesan cheese and add a pinch of nutmeg if desired. Let it simmer gently for about 2-3 minutes until the sauce starts to thicken. Taste and season with salt and pepper as needed.
6. Assemble the Dish:
To serve, spoon a generous amount of the creamy spinach and mushroom mixture onto each plate. Place a salmon fillet on top of the spinach. Garnish with fresh thyme or parsley to add some color.
7. Serve:
Enjoy your Salmon Florentine immediately while it’s hot! This dish pairs beautifully with rice, pasta, or some crusty bread to soak up the delicious sauce.
Enjoy your elegant and healthy Salmon Florentine with earthy mushrooms and luscious spinach cream sauce!
Can I Substitute the Salmon with Another Fish?
Absolutely! You can use trout, cod, or tilapia as alternatives. Just adjust cooking times based on the thickness of the fillets to ensure they don’t overcook.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stove or in the microwave, adding a splash of cream if the sauce has thickened too much.
What if I Don’t Have Heavy Cream?
No problem! You can substitute with half-and-half, whole milk, or even coconut cream for a dairy-free alternative. Just note that the sauce may be slightly thinner than with heavy cream.
Can I Add Other Vegetables?
Definitely! Feel free to mix in some bell peppers, zucchini, or even sun-dried tomatoes for added flavor and nutrition. Just adjust cooking times accordingly to ensure everything is cooked properly.
