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.
Ellen says
Very yummy! Will definitely make it again we’re a family of six all everyone enjoyed this. Thank You
LyubaB says
Hi Ellen,
I am so glad you all enjoyed it!
LINDA says
OH. MY. LANTA. This is one of THE best things I have EVER put in my mouth! Restaurant quality recipe. You know it’s good when I said “Mmmmmmmmmm” after each bite. THANK YOU so very much for sharing this fabulous recipe, it made my Mother’s Day 2020 a happy one! :o)
LyubaB says
Hi Linda,
What an amazing compliment! I am so happy that you enjoyed it so much! Thank you for taking the time to let me know, I appreciate it!
Kaet says
That was gooood!
I’m making this again (and again and again)
LyubaB says
I am so glad you enjoyed it! Thanks for stopping by to let me know!
Ellen says
Easy, quick and super delicious! I served with a little white rice with some lemon peels and my kids are it up!
LyubaB says
Thank you, Ellen! I am so happy you liked it!
Christine Scanling says
Thank you for this most delicious recipe ! I have made many salmon dishes and I must say this he’s to the very top of my list ! Absolutely fantastic! Thanks again ! 👍
LyubaB says
Awe thanks, Christine! So glad you liked it!
Tutu says
Made this dish last night, absolutely delicious!!!!
LyubaB says
Glad you liked it! 😀
Anne says
Made this tonight. Wow! Beautiful flavors, beautiful presentation. The only change I made was that I pan seared the salmon, then sautéed the onions and mushrooms in the pan drippings. Such a great recipe. Thanks!
LyubaB says
I am so glad you liked it, Anne!
Marlyin Robert says
Can I make the florentine ahead and freeze it when I’m ready to use it? I have some spinach and mushrooms that I need to use before they spoil but I don’t have the salmon at this time.
LyubaB says
Hi, Marlyin! I wouldn’t recommend making the sauce with the Florentine. Cream based sauce doesn’t always behave when frozen and defrosted and might separate on you. You could however cook up the spinach and mushrooms and make the sauce in it later when you cook the salmon.
Marlyin says
Can I make the florentine ahead and freeze it when I’m ready to use it? I have some spinach and mushrooms that I need to use before they spoil but I don’t have the salmon at this time.
Ken says
I made this dish tonight…added a .
little lemon juice to give it a little zing! Great dish, we loved it. Thank you
LyubaB says
Ken, adding the lemon juice was a good idea! I am glad you liked it!
Debra says
425 ….is this Celsius or Fahrenheit?
Debra, Cape Town, South Africa
LyubaB says
Hi, Debra! It’s 425 Fahrenheit 🙂
Leslie says
Very Good!! Next time, Hubby wants to grill the salmon!
LyubaB says
I am so glad you liked it, Leslie! I think it would be very good grilled!