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.