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creamy salmon florentine

Creamy Salmon Florentine: A Delightful Dinner

Creamy Salmon Florentine is a delightful seafood dish featuring tender salmon fillets smothered in a velvety garlic Parmesan sauce with fresh spinach. This restaurant-quality meal is perfect for a cozy dinner and pairs wonderfully with pasta, rice, or a side of crusty bread.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

4 fillets salmon (about 150g each)
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tsp Italian seasoning
  • 1/2 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • 3 cups fresh spinach
  • 1/2 tsp red pepper flakes optional

Method
 

  1. Prepare the Salmon: Pat dry the salmon fillets and season with salt and black pepper.
  2. Sear the Salmon: In a large skillet, heat olive oil over medium-high heat. Sear the salmon for 3-4 minutes per side until golden brown. Remove and set aside.
  3. Make the Sauce: In the same pan, melt butter and sauté onion until translucent. Add minced garlic and cook for 30 seconds.
  4. Add Creamy Elements: Pour in the heavy cream, chicken broth, Parmesan cheese, Dijon mustard, lemon juice, Italian seasoning, and red pepper flakes. Stir well and let it simmer for 3-4 minutes until slightly thickened.
  5. Add Spinach: Stir in fresh spinach and cook until wilted.
  6. Return Salmon: Place the salmon back into the skillet, spooning the sauce over the fillets. Simmer for another 2-3 minutes.
  7. Serve: Let the salmon rest for 5 minutes before serving. Enjoy with pasta, rice, or mashed potatoes.

Notes

  • Substitute heavy cream with half-and-half for a lighter version.
  • Add cherry tomatoes for extra flavor and color.
  • Use fresh or frozen spinach (thawed and drained).