This Salmon Florentine dish is a real treat! Fresh salmon is paired with spinach and covered in a rich garlic cream sauce that’s simply delicious.
Creamy and tasty, this meal feels fancy but is easy to make. I love serving it with some rice or pasta—perfect for impressing guests or a cozy dinner at home!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star of the dish. If you’re looking for a budget-friendly option, feel free to substitute with trout or even tilapia. However, keep in mind that cooking times may vary.
Spinach: Fresh spinach gives this dish a lovely color and nutrition. If you can’t find fresh spinach, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the sauce.
Mushrooms: Button or cremini mushrooms work best for their mild flavors. If you want a richer taste, feel free to use shiitake or portobello mushrooms instead. They’ll add a nice depth to your dish.
Heavy Cream: For a lighter version, you can substitute half-and-half or even coconut cream for a dairy-free option. Keep in mind that this will change the flavor slightly, so adjust your seasonings accordingly.
Parmesan Cheese: Grated Parmesan adds a nice salty finish. If you’re looking for a vegetarian alternative, try nutritional yeast for a cheesy flavor without dairy!
How Can I Make the Perfect Garlic Cream Sauce?
This garlic cream sauce is the heart of the dish, and getting it right is key. Here’s how to master it:
- Start by sautéing mushrooms first, as they take longer to cook than spinach. This prevents the spinach from overcooking.
- Add garlic after the mushrooms because it can burn quickly. Just a quick 30 seconds is all you need to release its aroma.
- When adding the cream and broth, let the sauce simmer gently. This helps to thicken it and meld the flavors nicely.
- Finishing with lemon juice adds brightness to the rich sauce, so don’t skip it!
Following these steps will help you create a creamy and flavorful sauce that complements the salmon beautifully.
Salmon Florentine With Garlic Cream Sauce
Ingredients You’ll Need:
For the Salmon and Vegetables:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter (for cooking salmon)
- 2 cups fresh spinach leaves
- 1 cup sliced mushrooms (button or cremini)
- 3 cloves garlic, minced
For the Garlic Cream Sauce:
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried thyme or Italian seasoning
- 1 tbsp fresh lemon juice
- Fresh basil leaves for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes in total. You’ll spend about 10 minutes prepping the ingredients and another 10 minutes cooking everything to perfection. It’s quick, easy, and perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Season the Salmon:
Start by seasoning your salmon fillets with salt and black pepper on both sides. This adds great flavor to the fish right from the start!
2. Cook the Salmon:
Heat the olive oil or butter in a large skillet over medium-high heat. Once it’s hot, place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crisp and golden. Carefully flip the fillets and cook the other side for another 3-4 minutes or until cooked through. Once done, remove the salmon from the skillet and set it aside on a plate.
3. Sauté the Vegetables:
In the same skillet, add your sliced mushrooms and sauté for about 3 minutes. You want them to soften before moving on to the next step.
4. Add the Garlic:
Next, add the minced garlic and cook for about 30 seconds until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
5. Wilt the Spinach:
Add the fresh spinach to the skillet and cook, stirring often, until it wilts. This should take about 2 minutes. The spinach will reduce in size quite a bit as it cooks!
6. Make the Cream Sauce:
Now it’s time to pour in the heavy cream and the chicken or vegetable broth. Stir in the grated Parmesan cheese and dried thyme (or Italian seasoning). Let the mixture simmer for about 3-4 minutes until the sauce thickens slightly.
7. Finish the Sauce:
Stir in the fresh lemon juice, and give your sauce a taste. Add more salt and black pepper if needed to suit your preference.
8. Return the Salmon:
Gently return the cooked salmon to the skillet, nestling it into the creamy spinach sauce. This helps the salmon soak up all the delicious flavors.
9. Garnish and Serve:
Garnish with fresh basil leaves for a burst of color and flavor. Serve your Salmon Florentine immediately, paired with rice, pasta, or crusty bread to enjoy with that amazing sauce!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just be sure to fully thaw it in the refrigerator overnight or place it in a sealed plastic bag submerged in cold water for a quicker thaw. Pat it dry before cooking to ensure a good sear.
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 tablespoon of cornstarch to help thicken the sauce. For a dairy-free option, coconut cream works well but will add a slight coconut flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth or cream if the sauce has thickened too much.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in other veggies like bell peppers, asparagus, or zucchini for added nutrition and flavor. Just make sure to sauté them until tender before adding the spinach!
