Creamy Salmon Florentine Recipe
Get ready to fall in love with Creamy Salmon Florentine—a speedy, yet utterly luxurious meal that delivers restaurant-style flavor right from your own kitchen. This recipe features perfectly seared salmon fillets nestled in a rich, Parmesan-laced cream sauce packed with velvety spinach and a whisper of lemon. The result? A dish that is both hearty and elegant, comfort food meets showstopper, all in just 25 minutes! Whether you’re celebrating a special night or simply want to elevate your weeknight dinner, Creamy Salmon Florentine brings together color, taste, and irresistible texture every single time.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Creamy Salmon Florentine is in its simplicity—each ingredient is chosen for the way it amplifies flavors and brings out the best in the others. With just a handful of fridge and pantry staples, you’ll create a sauce that’s craveworthy and a salmon that’s gloriously juicy.
- Salmon fillets: Choose center-cut, skinless salmon fillets, about 6 ounces each, for even cooking and the perfect serving size.
- Olive oil: Gives the salmon a golden sear and infuses a subtle, fruity depth to the dish.
- Unsalted butter: Adds creamy richness and helps create a silky foundation for the sauce.
- Garlic: Three cloves, minced finely, bring out the unmistakable aroma and flavor that makes the sauce irresistible.
- Onion: A small, finely diced onion melts into the sauce for a layer of gentle sweetness.
- Chicken or vegetable broth: Deglazes the pan, catching every bit of flavor from those delicious caramelized bits after searing the salmon.
- Heavy cream: The secret behind the delectable, lush texture—go for full fat for the creamiest results!
- Grated Parmesan cheese: Melts into the sauce, offering savory notes and a little salty tang.
- Italian seasoning: A fragrant blend that ties everything together with herbal brightness.
- Lemon juice: A fresh squeeze brightens all the creamy and hearty flavors, cutting through the richness.
- Fresh baby spinach: Adds color, nutrients, and a lovely earthiness without overpowering the salmon.
- Salt and black pepper: The age-old duo for perfect seasoning—taste as you go for maximum flavor!
- Fresh parsley or extra lemon wedges: The finishing touches—these garnishes add lift and extra color when serving Creamy Salmon Florentine.
How to Make Creamy Salmon Florentine
Step 1: Season and Sear the Salmon
Begin by patting your salmon fillets dry and sprinkling them with salt and black pepper on both sides. Heat the olive oil in a large skillet over medium-high until shimmering, then add the salmon. Cook each fillet for 3-4 minutes per side until the outside is perfectly golden and the inside stays juicy and tender. Carefully transfer the salmon to a plate and keep warm—you’re already on your way to Creamy Salmon Florentine heaven!
Step 2: Sauté the Aromatics
Turn the heat down to medium and add the unsalted butter to the same skillet (don’t clean it—those browned bits are flavor gold). Toss in the garlic and diced onion, stirring gently for 2-3 minutes, just until everything is fragrant and the onion is translucent. This is the aromatic backbone of your sauce.
Step 3: Deglaze and Simmer
Pour in the chicken or vegetable broth, scraping the bottom of the skillet with a wooden spoon to loosen all those toasty bits created by the salmon and vegetables. Let the mixture simmer for 2 minutes until it’s slightly reduced—this boosts the flavor even more, building up the Creamy Salmon Florentine base.
Step 4: Build the Creamy Florentine Sauce
Slowly stir in the heavy cream, grated Parmesan, Italian seasoning, and that squeeze of lemon juice. As you blend and heat the sauce, it’ll thicken to a dreamy, glossy consistency. Make sure everything is well combined—this sauce is destined to coat every bit of salmon and spinach.
Step 5: Wilt the Spinach and Finish
Toss in all the fresh baby spinach. Stir gently until the leaves have wilted down and turned that beautiful, deep green. This only takes a minute or two, and now your skillet brims with color and richness. Nestle the salmon fillets back into the sauce and spoon some of that luscious cream over top. Let everything warm through together for another 1-2 minutes. Creamy Salmon Florentine is now ready to serve!
How to Serve Creamy Salmon Florentine
Garnishes
Right before serving, sprinkle the salmon with chopped fresh parsley for a pop of green and a subtle hint of herbal brightness. For those who love extra zing, add lemon wedges on the side. Both touches not only make your Creamy Salmon Florentine look stunning, but they also add bursts of fresh flavor in every bite.
Side Dishes
This dish shines alongside fluffy rice, creamy polenta, or a tangle of pasta—all of which soak up any extra sauce. For a lighter touch, serve with simply roasted potatoes or steamed asparagus to contrast the savory richness of the Creamy Salmon Florentine. And don’t forget the crusty bread for sopping up that irresistible sauce!
Creative Ways to Present
For a dinner party, try serving Creamy Salmon Florentine atop individual mounds of saffron rice or nestling it over ribbons of tagliatelle for extra sophistication. If you’re meal-prepping, portion the salmon and spinach sauce into bowls with cooked quinoa or couscous. You can even spoon the creamy spinach sauce over thick toast for an elegant brunch twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Creamy Salmon Florentine in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it sits, but the flavors will stay rich and satisfying. Make sure to store the salmon covered in sauce to keep it from drying out.
Freezing
While you can freeze leftovers, keep in mind that cream sauces sometimes separate when thawed. If you decide to freeze Creamy Salmon Florentine, store portions in tightly sealed containers for up to one month. Defrost overnight in the refrigerator for best results.
Reheating
Warm leftovers gently in a skillet over low heat, stirring occasionally and adding a splash of broth or cream if needed to loosen the sauce. Avoid the microwave if you can—slow reheating keeps the salmon tender and the sauce perfectly creamy for your next meal.
FAQs
Can I use frozen salmon instead of fresh?
Absolutely! Just thaw the salmon completely and pat it dry before seasoning and searing. Frozen salmon fillets work beautifully and tend to be easily accessible.
What can I substitute for heavy cream in Creamy Salmon Florentine?
Half-and-half can be used for a slightly lighter sauce, or you could try coconut cream for a dairy-free twist. Keep in mind that with lighter substitutions, the sauce may not be as thick and luxurious, but it’ll still be delicious.
Is there a vegetarian version of this dish?
You can swap salmon for thick slices of pan-seared tofu or add extra mushrooms and artichoke hearts for a plant-based Creamy Florentine experience. Use vegetable broth to keep it vegetarian-friendly and enjoy all that creamy, herby flavor.
Can I make Creamy Salmon Florentine ahead of time?
It tastes best made fresh, but you can prepare the sauce (without wilting in the spinach) a day ahead. When ready to serve, reheat the sauce, add and wilt the spinach, then nestle in freshly seared salmon for that just-cooked experience.
Do I need to remove the skin from the salmon?
Removing the skin guarantees even searing and allows the salmon to soak up the sauce better. If you buy skin-on salmon, you can simply slide a knife between the flesh and skin before seasoning the fillets.
Final Thoughts
If you’re ready for a meal that feels both comforting and special, give Creamy Salmon Florentine a try. It’s the kind of dish that turns an ordinary evening into a memorable occasion, with every forkful offering creamy sauce, bright spinach, and tender salmon. Don’t be surprised if it becomes a requested favorite among family and friends!
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Creamy Salmon Florentine Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Salmon Florentine is a luxurious and flavorful dish featuring seared salmon fillets in a rich, creamy Parmesan sauce with fresh spinach. This easy-to-make recipe is perfect for a special dinner at home.
Ingredients
Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
Sauce:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- juice of 1/2 lemon
- 4 cups fresh baby spinach
- salt and black pepper to taste
- fresh parsley or extra lemon wedges for serving
Instructions
- Season the salmon: Season salmon fillets with salt and pepper.
- Sear the salmon: Heat olive oil in a large skillet, sear salmon for 3–4 minutes per side, until golden and cooked through. Remove salmon and set aside.
- Prepare the sauce: Reduce heat, add butter to the skillet, sauté garlic and onion until softened. Stir in broth, let simmer. Add cream, Parmesan, Italian seasoning, lemon juice; stir until smooth. Add spinach, cook until wilted.
- Finish the dish: Return salmon to the skillet, spoon sauce over fillets, heat through. Serve hot, garnished with parsley or lemon wedges.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Serve with rice, pasta, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired / Seafood
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 480
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
