This tasty Salmon Florentine is a delight with tender salmon, fresh spinach, and hearty mushrooms all baked together. It’s colorful, healthy, and oh-so-satisfying!
You know what they say—don’t let good salmon go to waste! I love how quick this meal is to whip up. A nice side of rice or some crusty bread makes it even better!
Key Ingredients & Substitutions
Salmon: Go for fresh salmon fillets for the best flavor. If you’re looking for a budget-friendly option, canned salmon works too but changes the texture significantly.
Mushrooms: I love using cremini mushrooms for deeper flavor, but you can substitute with button mushrooms or even shiitake for a unique twist. If mushrooms aren’t your thing, you can skip them or add zucchini instead.
Spinach: Fresh spinach gives that bright, fresh taste. If you’re out of fresh spinach, use frozen—but make sure to thaw and drain it well before adding!
Heavy Cream: For a lighter version, swap heavy cream with half-and-half or a vegan cream alternative. Also, coconut milk can give a nice tropical twist!
Parmesan Cheese: While Parmesan adds a great nutty flavor, feel free to use Pecorino Romano or nutritional yeast for a dairy-free option.
How Do I Ensure My Salmon is Cooked Perfectly?
Cooking salmon can be tricky, but a few tips can help you ace it! First, make sure your skillet is hot enough before adding the salmon. This helps to get that lovely sear. Cook for about 4 minutes per side or until the salmon easily flakes with a fork. A thermometer reading of 145°F means it’s done!
- Dry the salmon with paper towels before seasoning for a better sear.
- Let it rest after cooking. This keeps the juices in.
With these tips, you’ll have perfectly cooked salmon every time!
Salmon Florentine With Spinach & Mushrooms
Ingredients:
- 4 salmon fillets (around 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter, divided
- 8 oz fresh mushrooms, sliced (such as cremini or button)
- 3 cloves garlic, minced
- 5 cups fresh spinach leaves
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- Lemon wedges, for serving (optional)
How Much Time Will You Need?
This delicious Salmon Florentine takes about 15 minutes to prepare and about 20 minutes to cook, making a total of around 35 minutes. A quick and easy dish that’s perfect for weeknight dinners or impressing guests!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This helps achieve a nice sear. Season both sides generously with salt and pepper to taste.
2. Cook Salmon:
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Once it’s hot, carefully place the salmon fillets in the skillet. Sear for about 4 minutes per side, or until they turn golden brown and are cooked through but still moist. Once done, remove the salmon from the skillet and set it aside on a plate.
3. Sauté Mushrooms:
In the same skillet, add the remaining 1 tablespoon of olive oil or butter. Toss in the sliced mushrooms and cook, stirring occasionally, until they are browned and tender, which should take about 5 minutes.
4. Add Garlic and Spinach:
Next, stir in the minced garlic and let it cook for about 1 minute until it becomes fragrant. Then add in the fresh spinach leaves. Cook for another 2-3 minutes, stirring occasionally until the spinach wilts down.
5. Make the Sauce:
Now, lower the heat to medium-low. Pour in the heavy cream and sprinkle in the grated Parmesan cheese. If you’re using Dijon mustard, add that too. Stir gently until the cheese has melted and the sauce has thickened slightly, about 2-3 minutes. Taste and season with additional salt, pepper, and freshly chopped parsley as desired.
6. Combine Salmon and Sauce:
Return the cooked salmon fillets to the skillet, gently nestling them into the creamy spinach and mushroom sauce. Spoon some of the sauce over the top of the salmon for extra flavor.
7. Serve:
Now it’s time to plate up! Carefully transfer the salmon and sauce to serving plates, garnish with extra parsley, and serve with lemon wedges if desired. Enjoy your Salmon Florentine warm, and consider pairing it with rice, roasted potatoes, or warm crusty bread to soak up all that delicious sauce!
Bon appétit!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. Thaw the salmon in the refrigerator overnight or use the quick method by placing it in a sealed plastic bag and submerging it in cold water for about 30 minutes.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk combined with a bit of cornstarch as a thickening agent. For a dairy-free alternative, try coconut milk or almond cream, which will add a different flavor but still results in a creamy texture!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of cream or water to loosen the sauce if needed. Avoid microwave heating to retain the texture of the salmon.
Can I Add Other Vegetables?
Absolutely! You can add vegetables like bell peppers, zucchini, or asparagus for added flavor and nutrition. Just make sure to sauté them along with the mushrooms to ensure they’re cooked through and tender.
