Craving a restaurant-worthy dish without the restaurant price tag? Imagine flaky, perfectly cooked salmon nestled on a bed of creamy, flavorful spinach, all bathed in a luscious sauce. This Salmon Florentine recipe is surprisingly simple to make and guaranteed to impress, so get ready to whip up a dish that’ll have everyone asking for seconds!
What You’ll Need: The Ingredients for Salmon Florentine
For the Salmon:
- 4 (6-ounce) salmon fillets, skin on or off (your preference!)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
For the Florentine Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper (or to taste)
- Pinch of nutmeg (optional, but highly recommended!)
Optional Garnishes:
- Lemon wedges
- Fresh parsley, chopped
Let’s Get Cooking: Step-by-Step Instructions
Prepping the Salmon:
- Get Ready: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Season the Salmon: In a small bowl, combine the salt, pepper, garlic powder, and paprika. Rub this mixture evenly over both sides of the salmon fillets.
- Sear (Optional but Recommended): Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the salmon fillets, skin-side down if using skin-on fillets, for 2-3 minutes, or until nicely browned. This step adds a ton of flavor and helps create a crispy skin, but you can skip it if you’re short on time. If you sear in a skillet that isn’t oven-safe, transfer the salmon to the prepared baking sheet.
Making the Florentine Sauce:
- Sauté the Aromatics: In the same skillet (or a separate large skillet), melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Wilt the Spinach: Add the chopped spinach to the skillet in batches, stirring until it wilts down. This might take a few minutes, but keep stirring to ensure even cooking.
- Create the Creamy Sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Cook for a minute or two, until the sauce has thickened slightly and the cheese is melted and smooth.
Bringing It All Together:
- Assemble: If you seared the salmon in the oven-safe skillet, simply spread the Florentine sauce around the salmon fillets. If you transferred the salmon to a baking sheet, spoon the Florentine sauce evenly over the salmon.
- Bake: Bake in the preheated oven for 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your salmon fillets.
- Garnish and Serve: Remove from the oven and let it rest for a minute or two. Garnish with fresh parsley and serve with lemon wedges.
Tips and Tricks for Salmon Florentine Perfection
- Don’t Overcook the Salmon: Overcooked salmon is dry and rubbery. The salmon is done when it flakes easily with a fork. A meat thermometer inserted into the thickest part should read 145°F (63°C).
- Fresh vs. Frozen Spinach: Fresh spinach is preferred for this recipe because it has a better texture. However, you can use frozen spinach in a pinch. Just be sure to thaw it completely and squeeze out any excess moisture before adding it to the skillet.
- Adjust the Sauce to Your Liking: Feel free to adjust the amount of Parmesan cheese and cream to your taste. You can also add a pinch of red pepper flakes for a little heat.
- Make It Healthier: To lighten up the recipe, you can use half-and-half instead of heavy cream. You can also skip the searing step to reduce the amount of oil used.
- Spice it up: Consider adding some sun-dried tomatoes for an explosion of flavor.
- Other greens: Not a huge fan of spinach? You can substitute with kale, just remember to massage the kale with some olive oil and lemon juice prior to cooking.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
Serving Suggestions: What to Serve with Salmon Florentine
Salmon Florentine is a delicious and elegant dish that pairs well with a variety of sides. Here are a few suggestions:- Pasta: Serve over your favorite pasta, such as linguine or fettuccine. For example, this Salmon Florentine would be amazing served over Spinach Mushroom Pasta.
- Rice: White rice, brown rice, or quinoa are all great options.
- Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are a healthy and flavorful side dish.
- Salad: A simple green salad with a vinaigrette dressing is a refreshing complement to the richness of the salmon.
- Bread: Crusty bread is perfect for soaking up the delicious Florentine sauce.
Variations to try:
- Seafood Medley: Add some shrimp or scallops to the spinach sauce for an extra special dish.
- Different Cheese: Experiment with different types of cheese in the sauce. Gruyere, mozzarella, or fontina would all be delicious.
Other Delicious Seafood Recipes You’ll Love
If you enjoyed this Salmon Florentine recipe, here are a few other seafood recipes that you might like:- Indulge in the Creamy Garlic Butter Chicken & Linguine, even though it’s not seafood, the creamy garlic butter sauce provides a similar lusciousness.
- Southern Salmon Patties: A classic comfort food with a crispy exterior and flavorful interior.
- Garlic Butter Baked Scallops: An easy and elegant appetizer or main course.
- Bang Bang Salmon Bites: Irresistible salmon bites coated in a sweet and spicy sauce.
- For a different take on creamy salmon with pasta, consider Ultimate Chicken Alfredo Lasagna Rolls, substituting the chicken with salmon and perhaps adding some spinach!
Why I Love This Recipe
This Salmon Florentine recipe is a winner for so many reasons! It’s quick and easy to make, perfect for busy weeknights. It’s also incredibly versatile – you can easily customize it to your liking by adding different vegetables, cheeses, or spices. But most importantly, it’s absolutely delicious! The combination of flaky salmon, creamy spinach sauce, and Parmesan cheese is simply divine. I hope you enjoy this recipe as much as I do!Can I use frozen spinach instead of fresh spinach for the Florentine sauce?
Yes, you can use frozen spinach, but fresh spinach is preferred for its better texture. If using frozen spinach, make sure to thaw it completely and squeeze out any excess moisture before adding it to the skillet.
How do I know when the salmon is cooked properly?
The salmon is done when it flakes easily with a fork. A meat thermometer inserted into the thickest part should read 145°F (63°C). Be careful not to overcook it, as overcooked salmon can be dry and rubbery.
What are some good side dishes to serve with Salmon Florentine?
Salmon Florentine pairs well with a variety of sides, including pasta (such as linguine or fettuccine), rice (white, brown, or quinoa), roasted vegetables (asparagus, broccoli, or Brussels sprouts), a simple green salad, or crusty bread for soaking up the sauce.
Can I make the recipe healthier?
Yes, to lighten up the recipe, you can use half-and-half instead of heavy cream. You can also skip the searing step to reduce the amount of oil used.
Easy Salmon Florentine
This Salmon Florentine recipe delivers a restaurant-quality experience in the comfort of your own home. Flaky, perfectly cooked salmon rests upon a creamy and flavorful bed of spinach, creating a simple yet impressive dish that’s sure to become a favorite.
Equipment
- Oven
- Baking Sheet
- Parchment paper
- Large oven-safe skillet or separate large skillet
- Small bowl
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Fork
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and chopped
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- Pinch of nutmeg optional
- Lemon wedges, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the salt, pepper, garlic powder, and paprika.
- Rub the spice mixture evenly over both sides of the salmon fillets.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the salmon fillets, skin-side down if using skin-on fillets, for 2-3 minutes, or until nicely browned. If the skillet isn’t oven-safe, transfer the salmon to the prepared baking sheet.
- In the same skillet (or a separate large skillet), melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 3-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped spinach to the skillet in batches, stirring until it wilts down.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese, salt, pepper, and nutmeg (if using).
- Cook for a minute or two, until the sauce has thickened slightly and the cheese is melted and smooth.
- If you seared the salmon in the oven-safe skillet, simply spread the Florentine sauce around the salmon fillets. If you transferred the salmon to a baking sheet, spoon the Florentine sauce evenly over the salmon.
- Bake in the preheated oven for 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your salmon fillets.
- Remove from the oven and let it rest for a minute or two.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
Don’t overcook the salmon; it’s done when it flakes easily with a fork. A meat thermometer should read 145°F (63°C). Fresh spinach is preferred, but frozen can be used if thawed and drained. Adjust the sauce to your liking with more or less cheese and cream. For a lighter version, use half-and-half or skip the searing step. Sun-dried tomatoes can be added for more flavor. Kale can substitute spinach, but massage it with olive oil and lemon juice before cooking. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently. Pairs well with pasta, rice, roasted vegetables, salad, or crusty bread. Try adding shrimp or scallops, or experiment with different cheeses like Gruyere or mozzarella. Consider serving over Spinach Mushroom Pasta.
