This delicious Salmon Florentine is a tasty mix of tender salmon, fresh spinach, and earthy mushrooms. It’s baked in a creamy sauce that makes every bite so comforting!
You know what’s great? It’s a complete meal that looks fancy but is super easy to whip up. I love serving it with rice or pasta to soak up all that yummy sauce! 😋
Key Ingredients & Substitutions
Salmon: Fresh, skin-on salmon fillets are best for this recipe. If you’re in a pinch, you could use canned salmon or even boneless skinless chicken thighs for a different take.
Spinach: Fresh spinach gives a lovely color and taste. If it’s not available, you can opt for frozen spinach—just make sure to thaw and drain it well before using.
Mushrooms: I like using cremini mushrooms for a deeper flavor, but button mushrooms work too. You can substitute with sautéed zucchini or bell peppers if mushrooms aren’t your thing.
Heavy cream: For a lighter version, substitute with half-and-half or coconut cream for a dairy-free option. It may alter the flavor slightly but still delicious!
Parmesan cheese: Freshly grated Parmesan adds a nice touch. Grana Padano or nutritional yeast can work well as a vegetarian alternative.
What’s the Best Way to Cook Salmon So It Stays Moist?
Cooking salmon can be tricky, but the key is to avoid overcooking. Here’s how to do it right:
- Start by seasoning the fillets on both sides. This enhances the flavor.
- Heat your skillet properly before adding the salmon. This helps achieve that crispy skin.
- Cook skin-side down first. This helps the skin crisp up nicely, which adds texture.
- Flip the salmon carefully and cook just until it’s opaque and flakes easily with a fork, usually around 3-4 minutes.
- Once cooked, let the salmon rest for a minute before serving. This keeps it juicy!
Follow these simple tips, and you’ll have perfectly cooked salmon every time!
Salmon Florentine With Spinach & Mushrooms
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each), skin on
- Salt and black pepper, to taste
- 1 tablespoon olive oil
For the Filling:
- 2 cups fresh spinach leaves
- 1 cup sliced mushrooms (such as cremini or button mushrooms)
- 1 tablespoon butter
- 2 garlic cloves, minced
For the Creamy Sauce:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Pinch of red pepper flakes (optional)
- 1 teaspoon lemon juice (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes prepping the ingredients and then about 20 minutes cooking everything to perfection. It’s a quick and satisfying meal perfect for any night of the week!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry using paper towels. This will help them cook better. After that, season both sides with a good sprinkle of salt and black pepper to enhance the flavor.
2. Cook the Salmon:
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, carefully place the salmon fillets skin-side down in the skillet. Let them cook for about 4-5 minutes until the skin is crispy and browned. Now, flip the fillets with a spatula and cook for another 3-4 minutes, just until the salmon is cooked through and still juicy. Once done, remove the salmon from the skillet and set aside on a plate.
3. Sauté the Mushrooms:
Using the same skillet, add the butter and let it melt over medium heat. Then, toss in the sliced mushrooms and sauté them until they are golden brown and tender, which should take about 5-7 minutes. Remember to stir often to prevent them from burning!
4. Add Garlic and Spinach:
Next, sprinkle the minced garlic into the skillet and cook for about 30 seconds until the garlic is fragrant. Then, add the fresh spinach leaves and cook until they are wilted, about 2 minutes. It all smells so good!
5. Make the Creamy Sauce:
Pour the heavy cream into the skillet with the mushrooms and spinach, and stir in the grated Parmesan cheese. If you like a little heat, add a pinch of red pepper flakes. Allow everything to simmer gently for 3-5 minutes until the sauce thickens up slightly. Taste and add more salt, pepper, or lemon juice if you like.
6. Combine and Serve:
Now it’s time to bring it all together! Gently place the salmon fillets back in the skillet, nestling them into the creamy spinach-mushroom sauce. Spoon some of the sauce over the salmon, and let it cook for another minute to warm through.
7. Plate and Garnish:
Time to serve! Place the salmon on plates and top it generously with the spinach and mushroom sauce. Don’t forget to garnish with fresh chopped parsley for a pop of color. Enjoy your meal immediately, and consider serving it with rice, pasta, or crusty bread to mop up that delicious sauce!
There you have it! A simple yet elegant Salmon Florentine with tender sautéed spinach and mushrooms, all in a creamy Parmesan sauce. It’s a sure hit every time! Enjoy! 🥰
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to fully thaw it first. Thaw salmon overnight in the refrigerator or place it in a sealed plastic bag and submerge it in cold water for quicker thawing. Pat it dry before cooking to prevent excess moisture.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative, you can use half-and-half or whole milk mixed with a teaspoon of cornstarch for thickening. For a dairy-free option, coconut cream or almond milk mixed with a bit of cornstarch can work well too.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave or on the stove over low heat, stirring occasionally to maintain the creamy texture.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or asparagus for added flavor and nutrition. Just sauté them along with the mushrooms or cook them to your desired tenderness before adding the spinach.
