This Salmon Florentine is a bright and tasty dish that combines perfectly cooked salmon with fresh spinach and mushrooms. It’s simple yet fancy enough to impress your guests!
You’ll love how the creamy sauce brings everything together. I like to serve mine with a slice of warm bread to soak up every bit of goodness. Yum! 🍞
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here. If you prefer, you can use skin-on fillets for added flavor. For a budget-friendly option, try canned salmon or even a different fish like trout or tilapia!
Mushrooms: I love using cremini mushrooms for their deep flavor, but white button mushrooms work just as well. If mushrooms aren’t your thing, try adding bell peppers or zucchini for a different twist.
Spinach: Fresh spinach gives this dish a vibrant color and nutrition. If you’re in a pinch, you can substitute with frozen spinach; just make sure to thaw and drain it before adding it to the sauce.
Heavy Cream: This adds a luxurious touch, but if you want to lighten things up, cooking cream or even coconut milk can work too. For a vegan alternative, try using cashew cream or silken tofu blended until smooth.
Parmesan Cheese: Parmesan adds a nice salty kick. If you’re looking for a dairy-free option, nutritional yeast gives a similar cheesy flavor, or you could use a vegan cheese.
How Do I Get the Salmon Just Right?
Getting perfectly cooked salmon is crucial for a delicious Salmon Florentine. Start by ensuring the fillets are at room temperature before cooking. This helps them cook evenly. Here’s how I do it:
- Use medium-high heat to develop a nice sear. It’s essential to preheat your skillet with olive oil properly before adding the salmon.
- Sear the skinless side first for about 4-5 minutes without moving them too much. This allows for a beautiful crust to form.
- Once you flip them, reduce the heat a bit to ensure the inside cooks through without burning the outside.
Cooking salmon properly can take practice, but keeping an eye on it to avoid overcooking is the key. Aim for that soft, flaky texture that just melts in your mouth!
Salmon Florentine With Spinach & Mushrooms
Ingredients:
- For the Salmon:
- 2 salmon fillets (6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- For the Vegetables:
- 8 oz fresh mushrooms, sliced (such as cremini or white button)
- 3 cloves garlic, minced
- 5 cups fresh spinach leaves
- For the Sauce:
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- For Garnish:
- 1 tablespoon chopped fresh parsley or chives (optional)
- 1 tablespoon butter
Time Estimate:
This delicious Salmon Florentine will take you about 30 minutes to prepare and cook. Perfect for a weeknight meal or a special dinner!
Step-by-Step Instructions:
1. Prepare the Salmon:
First, pat the salmon fillets dry with paper towels to ensure they sear nicely. Then season both sides generously with salt and freshly ground black pepper for added flavor.
2. Cook the Salmon:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon fillets. Sear them for about 4-5 minutes on each side, or until they’re golden brown and cooked through but still moist inside. Carefully remove the salmon from the skillet and set it aside on a plate.
3. Sauté the Mushrooms:
In the same skillet, add the butter. Once it’s melted, toss in the sliced mushrooms. Sauté them for about 5 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
4. Add Garlic and Spinach:
Next, add the minced garlic to the mushrooms and sauté for about 30 seconds, just until fragrant. Then, add the fresh spinach leaves to the skillet. Cook and stir for about 2-3 minutes, until the spinach wilts down completely.
5. Make the Sauce:
Lower the heat to medium and pour in the heavy cream. Stir in the grated Parmesan cheese and Dijon mustard, mixing everything together well. Allow the sauce to simmer gently for 3-5 minutes, or until it thickens slightly.
6. Finish the Sauce:
Add the fresh lemon juice to the sauce, and don’t forget to taste! Adjust the seasoning with more salt and pepper if needed.
7. Combine and Serve:
Return the salmon fillets to the skillet, placing them on top of the creamy spinach and mushroom sauce. Spoon some sauce over the Salmon for extra flavor. If you like, garnish with chopped fresh parsley or chives for a pop of color.
8. Serve Warm:
Serve immediately while it’s still warm and bubbly. This dish pairs beautifully with crusty bread or your favorite side dish. Enjoy every bite of this rich and flavorful Salmon Florentine!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to thaw the salmon completely in the fridge overnight or place it in a sealed bag submerged in cold water for quicker thawing. Pat it dry before cooking to ensure it sears nicely.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or cooking cream. For a dairy-free alternative, consider using coconut milk or cashew cream blended until smooth; just adjust the seasoning as it may alter the flavor a bit.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm them in a skillet over low heat, adding a splash of cream or broth to help loosen the sauce.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or asparagus for extra flavor and nutrition. Just be sure to adjust the cooking time to ensure everything is cooked through.