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
Scale
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.
