If you’re searching for an unforgettable dinner that’s as nourishing as it is luxurious, look no further than Creamy Salmon Florentine with Spinach and Mushrooms. This one-pan masterpiece brings together flaky salmon, tender spinach, and earthy mushrooms, all cloaked in a dreamy, garlicky Parmesan cream sauce. It’s a dish that feels elegant enough for a special occasion, yet quick and fuss-free for any night of the week. Get ready to fall in love with this creamy and flavor-packed classic—your taste buds are in for a treat!
Ingredients You’ll Need
Every ingredient here does some heavy lifting to create the irresistible layers of taste and texture in Creamy Salmon Florentine with Spinach and Mushrooms. These simple staples, when combined, deliver restaurant-quality results right at home.
- Salmon fillets: Fresh, firm salmon provides the perfect rich and flaky base for the creamy sauce.
- Salt and black pepper: Just a sprinkle wakes up all the other flavors in the dish.
- Olive oil: Promotes a gorgeous golden sear and healthy fats.
- Butter: Adds depth and a luscious silkiness to the sautéed vegetables.
- Garlic: Three cloves build the aromatic foundation with a gentle bite.
- Yellow onion: Finely chopped onion softens into the sauce, giving a lovely sweetness and texture.
- Mushrooms: Earthy, meaty, and mouthwatering, mushrooms are a star ingredient here.
- Fresh baby spinach: Wilts right into the sauce, bringing color, nutrients, and vibrancy.
- Heavy cream: Ensures an ultra-creamy sauce and smooth coats every bite.
- Parmesan cheese: Lends nutty, salty undertones and helps the sauce thicken.
- Italian seasoning: A quick mix of herbs for subtle Mediterranean vibes.
- Crushed red pepper flakes (optional): For a gentle heat that won’t overwhelm the other flavors.
- Lemon juice: Brightens and balances the rich creaminess beautifully.
How to Make Creamy Salmon Florentine with Spinach and Mushrooms
Step 1: Season and Sear the Salmon
Begin by patting your salmon fillets dry, then sprinkle both sides generously with salt and black pepper. Heat olive oil in a large skillet over medium heat—once it’s shimmering, add the salmon and let it sizzle for 4 to 5 minutes per side. You want a golden, crisp exterior and tender, juicy center. As soon as it’s perfectly cooked through, transfer the fillets to a plate and set aside for later.
Step 2: Sauté Aromatics for Extra Flavor
In the same skillet, add the butter and wait until it melts into golden puddles. Toss in the minced garlic and ripped-up onion pieces. Sauté for about 2 to 3 minutes, just until the onions turn translucent and the whole kitchen starts to smell incredible. This flavor base is the secret weapon for your Creamy Salmon Florentine with Spinach and Mushrooms.
Step 3: Cook the Mushrooms and Wilt the Spinach
Next, stir in the sliced mushrooms. Let them soften and release their natural juices, about 5 minutes, until deeply browned. Then, add the fresh baby spinach by the handful, stirring gently as it wilts down. This mix adds earthy richness and vibrant green color that looks just as good as it tastes.
Step 4: Make the Creamy Parmesan Sauce
Pour in the heavy cream, sprinkle in the grated Parmesan, and add the Italian seasoning and (if using) red pepper flakes. Stir everything together and let the sauce simmer for a minute or two, thickening into a glossy, irresistible blanket for the salmon. Don’t forget a quick squeeze of lemon juice to enhance all the flavors.
Step 5: Simmer and Serve
Return those gorgeous salmon fillets to the skillet, nestling them right into the creamy sauce and simmer for 2 to 3 more minutes so everything heats through and the flavors meld. Spoon extra sauce over each fillet before serving—and get ready to impress everyone at your table with Creamy Salmon Florentine with Spinach and Mushrooms!
How to Serve Creamy Salmon Florentine with Spinach and Mushrooms
Garnishes
For a finishing touch, shower everything with a bit of extra Parmesan cheese, a dash of freshly ground black pepper, and a scatter of finely chopped fresh parsley. Lemon wedges on the side help brighten up each bite and add a zippy contrast to the richness of the sauce.
Side Dishes
This dish pairs beautifully with just about anything that’ll soak up that luscious sauce. Try a bed of warm pasta, a scoop of fluffy rice, or a piece of crusty bread on the side. If you’re keeping it low-carb, simply serve with roasted or mashed cauliflower for a satisfying, lighter meal.
Creative Ways to Present
Arrange your salmon fillets over a swirl of creamy polenta for a dramatic and comforting presentation. For a dinner party twist, spoon the Creamy Salmon Florentine with Spinach and Mushrooms over puff pastry squares or stuff into baked potatoes for a truly unique centerpiece.
Make Ahead and Storage
Storing Leftovers
To store any extra Creamy Salmon Florentine with Spinach and Mushrooms, let everything cool to room temperature and transfer to an airtight container. It will keep in the refrigerator for up to 2 days, making it perfect for next-day lunches.
Freezing
If you plan to freeze leftovers, it’s best to do so before adding the cream sauce (as dairy can separate when frozen and reheated). Store the cooled salmon and vegetable mixture in a freezer-friendly container for up to 2 months. Hold off on adding the cream and cheese until you’re ready to enjoy it again.
Reheating
For best results, gently reheat Creamy Salmon Florentine with Spinach and Mushrooms in a skillet over low heat, stirring now and then until everything is warmed through. If the sauce seems a little thick after chilling, add a splash of cream or broth to loosen it up without sacrificing silkiness.
FAQs
Can I use frozen salmon fillets for this recipe?
Absolutely! Just make sure to thaw the salmon fillets completely before cooking and pat them dry with paper towels to help them sear up nice and golden in the skillet.
What mushroom varieties work best in Creamy Salmon Florentine with Spinach and Mushrooms?
Cremini or baby bella mushrooms deliver a buttery, earthy flavor, but white button mushrooms are great too. For a more gourmet twist, try adding sliced shiitakes or even wild mushrooms.
Is there a dairy-free substitute for the cream and Parmesan?
Coconut cream works well for a dairy-free cream alternative, and nutritional yeast can add a cheesy flavor. Just note the sauce will taste slightly different, but it’ll still be delicious!
How do I lighten up this dish?
You can swap heavy cream for half-and-half or a lower-fat cream, and use less butter if desired. The sauce will be a little thinner, but the dish will still capture the essence of Creamy Salmon Florentine with Spinach and Mushrooms.
Can I make this dish ahead of time for a dinner party?
Yes! You can cook the sauce and vegetables a day in advance and store them in the fridge. Simply reheat gently, then add freshly-cooked salmon fillets just before serving for the best flavor and texture.
Final Thoughts
There’s something undeniably special about gathering loved ones around the table for Creamy Salmon Florentine with Spinach and Mushrooms. Whether you serve it for a weeknight treat or a festive meal, this recipe is sure to delight everyone. Give it a try and prepare for requests to make it again and again—trust me, this dish is unforgettable!
Print
Creamy Salmon Florentine with Spinach and Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in this luxurious Creamy Salmon Florentine with Spinach and Mushrooms recipe that combines tender salmon fillets with a rich, flavorful sauce featuring sautéed garlic, onions, mushrooms, and spinach in a creamy Parmesan sauce.
Ingredients
Salmon Fillets:
- 4 salmon fillets (6 oz each)
- Salt and black pepper to taste
Creamy Sauce:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1 small yellow onion (finely chopped)
- 8 oz mushrooms (sliced)
- 4 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- Juice of ½ lemon
Instructions
- Season and Sear Salmon: Season salmon fillets with salt and pepper. Sear in olive oil until golden and cooked through. Set aside.
- Prepare Creamy Sauce: Sauté garlic and onions in butter until fragrant. Add mushrooms, spinach, cream, Parmesan, seasonings, and lemon juice. Simmer until thickened.
- Combine and Serve: Return salmon to the skillet, heat through, and serve with sauce spooned over the top.
Notes
- Serve with pasta, rice, or bread.
- Substitute kale for spinach or half-and-half for a lighter version.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 490
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 135 mg
