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Easy Creamy Salmon Florentine Recipe

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Try this quick and easy creamy salmon Florentine recipe! Tender salmon in a rich spinach and mushroom sauce—perfect for weeknights.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale

For the Salmon:

  • Salmon fillets (4), skin removed
  • ¼ teaspoon salt
  • ¼ teaspoon red chili flakes
  • 2 tablespoons vegetable oil

For the Florentine Sauce:

  • 1 finely chopped onion
  • 1 tablespoon minced garlic
  • ½ pound (250 g) mushrooms, sliced
  • 1¼ cups half & half
  • 1 tablespoon cornstarch
  • 2 tablespoons Parmesan cheese, grated
  • 7 ounces (200 g) baby spinach
  • ¼ teaspoon red chili flakes
  • 1 tablespoon lemon juice
  • Salt, to taste

Instructions

  1. Sear the salmon
    Start by heating the vegetable oil in a large nonstick pan over medium-high heat. While it’s heating, sprinkle the salmon fillets with salt and red chili flakes. Once the pan is hot, sear the salmon for about 5 minutes per side, until it’s cooked through and develops a golden crust. Transfer the fillets to a plate and set them aside. (Pro tip: Don’t overcrowd the pan or the salmon won’t brown properly.)
  2. Sauté the aromatics and mushrooms
    In the same pan, toss in the finely chopped onion. Cook until it turns translucent, stirring occasionally so it doesn’t burn. Add the minced garlic and cook for about 30 seconds, just until fragrant. Then, add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
  3. Make the creamy sauce
    While the mushrooms are cooking, dissolve the cornstarch in the half & half. Pour this mixture into the pan, stirring as you go, and add the Parmesan cheese. Bring it to a gentle simmer, allowing the sauce to thicken slightly. You’ll know it’s ready when it coats the back of a spoon.
  4. Add the spinach and season
    Toss in the baby spinach and stir until it wilts into the sauce. Season with salt, red chili flakes, and a tablespoon of fresh lemon juice. Give everything a good stir to combine the flavors.
  5. Finish with the salmon
    Finally, nestle the seared salmon fillets back into the pan, spooning some sauce over the top. Let it all simmer together for a minute or two before serving. The sauce will keep the salmon moist and flavorful!

Notes

If you have leftovers, store the salmon and sauce in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat, adding a splash of milk or water to loosen the sauce. Avoid microwaving, as it can make the salmon dry and the sauce too thick. Trust me, it’s worth the extra few minutes on the stovetop!

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

Find it online: https://savorykitchenstories.com/easy-creamy-salmon-florentine-recipe/