If you love a dish that feels like a warm hug on a plate, then the Creamy Salmon Florentine with Spinach and Mushrooms Recipe is about to become your new favorite. This recipe combines perfectly seared salmon fillets with a rich, velvety sauce made from heavy cream, Parmesan cheese, and fragrant garlic, all enhanced by the fresh earthiness of spinach and mushrooms. Every bite is a luxurious dance of flavors and textures that’s surprisingly easy to bring together in your own kitchen. Whether you’re cooking for a family dinner or impressing guests, this dish brings both comfort and elegance to the table.
Ingredients You’ll Need
What makes this Creamy Salmon Florentine with Spinach and Mushrooms Recipe so special is how simple yet essential each ingredient is. Every component adds its own layer of flavor, color, and texture, making the final dish deeply satisfying and beautifully balanced.
- 4 salmon fillets: Choose fresh, firm salmon for the best texture and flavor.
- 2 tablespoons olive oil: For searing the salmon to a perfect golden crust.
- Salt and pepper to taste: Basic seasoning to enhance all the natural ingredients.
- 1 onion, finely chopped: Adds sweetness and depth to the sauce.
- 3 cloves garlic, minced: Brings aromatic warmth and a subtle kick.
- 1 cup heavy cream: Creates the luscious, creamy base of the sauce.
- 1/2 cup chicken broth: Balances the richness and adds savory notes.
- 1/2 cup grated Parmesan cheese: Adds umami and a slight nuttiness that ties everything together.
- 4 cups fresh spinach: For that vibrant green color and fresh earthiness.
- 1 cup sliced mushrooms: Give a tender, meaty texture and deepen the flavor.
- 1/4 teaspoon ground nutmeg: A subtle spice that adds warmth to the creamy sauce.
- Juice of 1 lemon: Adds brightness to cut through the richness.
How to Make Creamy Salmon Florentine with Spinach and Mushrooms Recipe
Step 1: Preparing and Searing the Salmon
Start by preheating your oven to 375°F (190°C). Season your salmon fillets evenly with salt and pepper on both sides—this simple seasoning is key to letting the salmon shine. Heat olive oil in a large ovenproof skillet over medium-high heat and sear each fillet skin side up for 2 to 3 minutes on both sides until you get that incredible golden crust. Once seared, set them aside carefully so they don’t overcook just yet.
Step 2: Building the Sauce Base
Using the same skillet, toss in your chopped onion and minced garlic. Sauté until they turn translucent and release their sweet, fragrant aromas—this usually takes about 2 to 3 minutes. These aromatics lay the perfect foundation for the creamy sauce that’s coming next.
Step 3: Adding Mushrooms for Earthy Goodness
Next, add your sliced mushrooms to the skillet and cook them down for about 3 to 4 minutes until they soften and their rich, meaty flavor develops. Mushrooms bring a satisfying texture and make this dish feel even more comforting and full-bodied.
Step 4: Crafting the Creamy Sauce
Pour in the heavy cream and chicken broth, stirring gently to combine all the flavors. Let this simmer for about 5 minutes so the sauce thickens just right. This is the moment the sauce starts turning luscious and rich, prepping perfectly for the rest of the ingredients.
Step 5: Finishing Touches for the Sauce
Stir in grated Parmesan cheese, a pinch of ground nutmeg, and the fresh juice of one lemon. The Parmesan melts beautifully into the sauce, creating an umami kick, while nutmeg adds warmth and lemon juice cuts through the richness, balancing the dish perfectly. Then fold in your fresh spinach and cook it for 2 minutes until it’s just wilted and tender.
Step 6: Baking to Perfection
Return the salmon fillets to the skillet, spoon the creamy sauce generously over them, and transfer the whole skillet to your preheated oven. Bake for 10 to 12 minutes until the salmon is cooked through but still tender and moist. This gentle oven finish ensures every flavor melds harmoniously.
How to Serve Creamy Salmon Florentine with Spinach and Mushrooms Recipe
Garnishes
A sprinkle of extra grated Parmesan or a few fresh spinach leaves on top makes for an appealing finish that adds a little sharpness and fresh crunch. A thin lemon wedge on the side invites guests to add an extra zing if they like.
Side Dishes
This dish pairs beautifully with fluffy mashed potatoes, creamy risotto, or even a simple side of buttery garlic bread. The creaminess of the salmon sauce complements starchy sides perfectly, soaking up every drop of the luscious sauce.
Creative Ways to Present
For a more elegant presentation, serve the salmon fillets on a bed of sautéed rice or quinoa, drizzling the creamy sauce around artistically. You can also plate individual portions in shallow bowls to showcase the gorgeous spinach and mushroom medley alongside the salmon.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Salmon Florentine with Spinach and Mushrooms Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Make sure to cool the dish completely before refrigerating to keep the flavors fresh and the sauce creamy.
Freezing
While the cream-based sauce doesn’t freeze as beautifully as other dishes, you can freeze the salmon fillets separately without the sauce for up to one month. Thaw in the refrigerator overnight before reheating gently with freshly made sauce for the best experience.
Reheating
Reheat leftovers slowly over low heat on the stovetop or in a microwave at medium power, stirring occasionally. Add a splash of cream or broth as needed to loosen the sauce and restore its silky consistency.
FAQs
Can I use frozen salmon fillets for this recipe?
Absolutely. Just make sure to thaw them completely and pat dry before seasoning and searing to get that nice golden crust.
Is it possible to make this dish dairy-free?
You can substitute heavy cream with coconut cream and use a dairy-free Parmesan alternative, but it will slightly change the flavor profile. The dish will still be delicious and creamy!
Can I prepare the sauce ahead of time?
Yes, you can prepare the sauce up to a day in advance and refrigerate it, then reheat gently before adding the spinach and salmon to finish cooking.
What type of mushrooms works best for this recipe?
Button mushrooms are classic and readily available, but cremini or baby bella mushrooms add a deeper, earthy flavor that complements the dish beautifully.
Can I use fresh spinach instead of frozen?
Fresh spinach is preferred here for its texture and color, but if you only have frozen, make sure to thaw and squeeze out extra moisture before adding it to avoid a watery sauce.
Final Thoughts
There is something truly satisfying about making the Creamy Salmon Florentine with Spinach and Mushrooms Recipe that feels both special and accessible. Its rich, comforting flavors paired with fresh vegetables make it a standout dish to share with loved ones. Give it a try, and I promise it will quickly become one of your go-to recipes for any occasion where you want to impress and enjoy a deliciously wholesome meal.
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Creamy Salmon Florentine with Spinach and Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Creamy Salmon Florentine recipe combines tender salmon fillets with a rich and velvety sauce made from heavy cream, Parmesan cheese, and fresh spinach. Enhanced with mushrooms, garlic, and a hint of lemon, it’s a satisfying and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Salmon
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce and Vegetables
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach
- 1 cup sliced mushrooms
- 1/4 teaspoon ground nutmeg
- Juice of 1 lemon
Instructions
- Preheat and Season: Preheat your oven to 375°F (190°C). Season the salmon fillets generously with salt and pepper on both sides to enhance their natural flavor.
- Sear the Salmon: Heat olive oil in a large ovenproof skillet over medium-high heat. Place the salmon fillets skin side up and sear them for 2-3 minutes per side until they develop a beautiful golden brown crust. Remove the salmon and set aside.
- Sauté Aromatics: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant, creating the base for your sauce.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 3-4 minutes until they soften and release their moisture, enriching the sauce.
- Prepare Sauce: Pour in the heavy cream and chicken broth, stirring well to combine all ingredients. Let the sauce simmer for about 5 minutes until it thickens slightly, building a creamy consistency.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese, ground nutmeg, and freshly squeezed lemon juice. Then add the fresh spinach and cook for 2 minutes until it wilts and blends seamlessly into the sauce.
- Combine and Bake: Return the salmon fillets to the skillet, spooning the creamy sauce over each piece. Transfer the entire skillet to the preheated oven and bake for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.
- Serve: Remove from the oven and serve the creamy salmon florentine hot, optionally garnished with extra Parmesan cheese for an added touch of richness.
Notes
- Use fresh spinach for the best texture and flavor; frozen spinach can add unwanted moisture.
- If you don’t have an ovenproof skillet, transfer the sauce and salmon to a baking dish before placing it in the oven.
- For a lighter version, substitute the heavy cream with half-and-half or whole milk, keeping in mind the sauce consistency may be thinner.
- Serve with crusty bread or over cooked rice or pasta to soak up the delicious sauce.
- To ensure even cooking, allow salmon fillets to come to room temperature before searing.
