A light, creamy salmon dish that’s easy to make and done in about 20 minutes. Salmon Florentine is made with juicy, tender, baked salmon and topped with creamy spinach and mushrooms.
Salmon Florentine
I’m back with a delicious recipe for you! Well, “back” is a relative term, it’s more like I finally got a chance to finish the recipe post I’ve been working on for over a week. Little man and baby girl have been keeping me quite busy. I’m so happy that I saved some extra recipes this summer so that I had something to share with you guys.
This is one of my favorite recipes to make and one of my favorite recipes from the ones I’ve saved. First of all, salmon is my weakness! If I could, I would be eating salmon all day, every day. That could get quite expensive though. Combine this juicy, flaky salmon with some wine based cream sauce, spinach, and mushrooms and it’s a killer dish.
I actually couldn’t get enough of this dish while pregnant. Normally don’t love SO much spinach because of the after-taste fresh spinach tends to leave, but I was crazy for some spinach for the last 9 months. It’s a good thing because of how healthy spinach is. This whole dish is easy, fast, and packed with health benefits!
The best part is that you can serve Salmon Florentine with just about ANYTHING. You can serve this dish with mashed potatoes, over pasta, with extra veggies, or just as is. I love it with mashed potatoes if I’m feeling like I want a little extra comfort, and I love it as is, with extra spinach and mushrooms, if I’m feeling more of a lighter fare.
You and your family can decide what kind of comforting or healthy side you want to serve with this Salmon Florentine.
Some More Salmon Recipes To Try
Salmon Florentine
Ingredients
- 1 lb salmon
- 1/2 cup diced onion
- 3 large garlic cloves pressed
- 5 oz fresh spinach chopped
- 6 oz baby bella mushrooms sliced
- 1/4 cup white wine
- 3/4 cup heavy whipping cream
- Salt
- 1/2 tsp red pepper flakes
Instructions
- Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper.
- Rub the bottom of the salmon with oil and place it skin down on the parchment paper.
- Season salmon with salt and pepper.
- Bake for 13-18 minutes, depending on the size and thickness of your salmon piece. (Take salmon out once cooked.)
- While salmon is cooking, heat up a large pan over medium heat. Add some cooking oil and diced onion. Saute onion until transparent.
- Add mushrooms, garlic, and spinach. Cover and let the spinach cook down, stirring occasionally.
- Once spinach is cooked down, drain off the liquid that accumulated from mushrooms and spinach.
- Return to the stove and add white wine. Simmer for a few minutes to cook down the alcohol.
- Add heavy whipping cream and mix well. Season with salt and red pepper flakes. Stir and cook for a few minutes.
- Add spinach and mushroom mixture to the cooked salmon, over the top.
Angela says
I wanted to let you know I made this tonight and it’s Fantastic! My favorite new Salmon recipe! The seasonings were spot on! That little bit of heat from the red pepper flakes was just enough! I did adjust my salmon baking time because mine was skinless and a little small, so I baked it for only 8 minutes, so just be aware of an appropriate baking time for your size of salmon. This recipe is a keeper! Give it a try, you will love it!
lyuba says
Awe, I love hearing that!!
Thank you so much for telling me, Angela!
Lanita Williams says
I would rather use heavy whipping cream to kind of make the sauce a little thicker but so far it’s a great recipe but I will put my Twist on it thank you so very much I enjoy all the comments
lyuba says
Yes, I do prefer to use heavy whipping cream when I do a cream sauce. If you want to make it even thicker, you can always stir in a little bit of corn starch into cold heavy cream and thicken the sauce that way 🙂
Jessie Georges says
I made this for Valentine’s Day using Half and Half instead of Heavy Whipping Cream. It was good, but the cream really offsets the health benefits of the salmon
lyuba says
Hi Jessie! It’s okay to splurge once in a while 🙂 I have some salmon recipes without the cream sauce for the days you want to keep it healthier!
Valentine’s is a special occasion, enjoy a little bit of cream sauce 😉
Margo says
Hubby and I are on a low carb diet. Anything I could swap thehwine with?
Sylvie says
Chicken broth
lyuba says
You can use chicken broth, yeap. Also, you can add a little bit of white grape juice to retain that grape hint of flavor. 🙂
Kelly says
Just wondering if there is any other veges to use instead of mushrooms?
lyuba says
Hi Kelly!
You can just omit mushrooms and add a couple of shallots may be. You can also add some peas, or asparagus is you wish 🙂
(Sorry for the late response!)
Ciana says
This sounds fabulous. To cut down on calories/fat, could I use fat free half and half or maybe 2% milk?
Jenny Fletcher says
Best lower fat replacement for the cream would be half-fat creme fraiche. The others would split the sauce. Add it right at the end, stir in very carefully and don’t boil sauce after that.
lyuba says
Thank you, Jenny!
Ciana, if you notice, I also don’t call for any butter or thickener. That already lowers the calories a bit 🙂
I will add nutritional information to this recipe right now so that you can see what you are getting!
Kari says
I used heavy coconut milk …. taste of Thai turned out great. Hubs loved it too!!!
lyuba says
Great! I will use that as a dairy free substitute next time! Thank you 🙂
Sonia says
Absolutely loved it. And my partner did too. Very tasty and easy to follow. Thank you.
lyuba says
I’m so happy to hear that! (So, sorry I didn’t respond earlier 🙂 )
LaVerne says
I made this dish. It is delicious!
bullet force says
Love this light and creamy salmon dish!
Marisa Franca @ All Our Way says
We love to serve dishes similar to this over quinoa or farro – they pick up the delicious juice that’s floating around. Have you tried corvina?? We found some at the Sarasota Costco. What an amazing fish. It is soooooooo good. I could eat my weight in it. It’s mild and flaky. If I had to compare it to a fish it might be a grouper but better. If you have a chance — pick some up. Truly amazing.
Since we travel so much I do the same as you do — have some recipes stuck away with photos to work on. Rentals do not come equipped with the cooking utensils I’m used to. 🙁 Have a great weekend.
Sylvia says
Is it possible to substitute coconut cream for the heavy whipping cream? Thank you
Shelly says
This looks so good and I can’t wait to try it . My only problem is I DO NOT like the taste of cooked wine. Is there any thing to replace the wine that won’t ruin the taste? Thanks so much for all your great recipes.
Shelly
Sylvie says
Chicken broth
Hofterzielbeek says
Wow! This Salmon Florentine looks very delicious and mouth-watering. Thanks for sharing this awesome recipe.
lyuba says
Thank you! 🙂