Description
Salmon Florentine brings creamy spinach and perfectly flaky fish together in a quick dinner that feels restaurant-worthy for your weeknight table. Fresh salmon nestles into a silky sauce with tender spinach, making dinner feel like a special treat without complicated preparation.
Ingredients
Scale
Main Ingredients:
- 4 salmon fillets
- 2 cups fresh spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic
Seasoning and Finishing Ingredients:
- 1 teaspoon Dijon mustard
- ¼ teaspoon red pepper flakes
- 1 teaspoon fresh lemon juice
- Salt
- Black pepper
Instructions
- Pat 6-oz salmon fillets completely dry with paper towels. Generously season both sides with salt and black pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat for 2 minutes until butter melts and begins to sizzle.
- Place salmon fillets into hot skillet, cooking skin-side down for 4-5 minutes until golden brown and crisp.
- Flip salmon and cook opposite side for 3-4 minutes until internal temperature reaches 145°F. Transfer fillets to a clean plate.
- Reduce skillet heat to medium-low. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Add 2 cups fresh baby spinach to skillet. Stir constantly and cook for 2 minutes until leaves completely wilt.
- Pour 1 cup heavy cream into skillet. Stir in ½ cup grated Parmesan, 1 teaspoon Dijon mustard, and ¼ teaspoon red pepper flakes.
- Simmer cream sauce on low heat for 3-4 minutes, stirring occasionally until mixture thickens slightly.
- Season sauce with salt, black pepper, and 1 teaspoon fresh lemon juice. Taste and adjust seasonings.
- Gently return salmon fillets to skillet, spooning cream sauce over each piece. Warm for 2 minutes.
- Plate salmon immediately, drizzling remaining sauce over the top. Serve with rice, pasta, or crusty bread.
Notes
- Always pat salmon completely dry before seasoning to ensure a perfect golden sear that locks in flavor.
- Use a cast-iron or heavy-bottomed skillet for the most even heat distribution and crispiest salmon skin.
- Don’t rush the cooking process – medium heat allows salmon to cook gently without burning or becoming tough.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt and reduce Parmesan for fewer calories.
- Prep Time: 5 minutes
- Cook Time: 13-15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 546 kcal
- Sugar: 1 g
- Sodium: 430 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.2 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 145 mg