Description
Salmon Florentine brings pure comfort straight to your dinner table with creamy spinach and tender fish that melt together perfectly. Rich protein meets elegant Italian-inspired flavors in this simple yet sophisticated weeknight meal that delivers restaurant-quality results right from your kitchen.
Ingredients
Scale
Protein:
- 4 salmon fillets
Supporting Ingredients:
- 4 cups fresh baby spinach
- 1 small onion
- 3 garlic cloves
Seasoning and Finishing Ingredients:
- 1½ tablespoons salt
- 1 teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1½ cups heavy cream
- ½ cup chicken stock
- ½ cup grated parmesan cheese
- Fresh parsley (for garnish)
Instructions
- Gently pat 4 salmon fillets (about 6 ounces each) dry with paper towels. Season both sides with 1 teaspoon salt and ½ teaspoon black pepper. Let salmon rest at room temperature for 15 minutes to ensure even cooking.
- Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When oil shimmers, carefully place salmon fillets skin-side down. Sear for exactly 4 minutes at 400°F until edges turn golden brown.
- Flip salmon and cook opposite side for 3 minutes at 400°F. Check internal temperature reaches 145°F. Transfer fillets to a clean plate and set aside.
- Reduce skillet heat to medium. Melt 2 tablespoons unsalted butter. Add 1 small diced onion and sauté for 3 minutes until translucent.
- Mince 3 garlic cloves and add to skillet. Stir for 30 seconds until fragrant. Sprinkle 1 tablespoon flour over mixture and whisk continuously for 1 minute.
- Pour ½ cup chicken stock and 1½ cups heavy cream into skillet. Stir until sauce begins to thicken, approximately 2-3 minutes at medium heat.
- Incorporate ½ cup grated Parmesan, 1 teaspoon lemon juice, and ½ teaspoon Italian seasoning. Stir until cheese melts completely.
- Add 4 cups fresh baby spinach to sauce. Allow spinach to wilt for 1-2 minutes, stirring gently.
- Return salmon to skillet. Spoon sauce over fillets and simmer for 2 minutes to reheat and blend flavors.
- Plate salmon and generously ladle sauce over top. Garnish with 2 tablespoons chopped fresh parsley. Serve immediately at 160°F.
Notes
- Pat salmon dry before seasoning to help achieve a crispy exterior and better browning.
- Spinach releases water when cooking, so squeeze out excess moisture to prevent a watery sauce.
- For a gluten-free version, replace flour with cornstarch or arrowroot powder when making the cream sauce.
- Fresh garlic and lemon zest can be added to boost the brightness and depth of flavor in this classic dish.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.3 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 130 mg