If you’re looking for a delicious and comforting dinner, this creamy Creamy Salmon Florentine with Spinach and Mushrooms is the perfect dish to try. The salmon fillets are seared to golden perfection, then topped with a rich, velvety sauce made with spinach, mushrooms, and Parmesan cheese. A hint of nutmeg adds a warm and aromatic touch to the dish. It’s easy to make and full of flavor, making it an ideal choice for both special occasions and weeknight dinners.
Why You’ll Love This Recipe
I love this recipe because it combines the best of both worlds: tender salmon and a luscious, creamy sauce. The salmon stays juicy and flavorful while being complemented by a savory mixture of spinach, mushrooms, and Parmesan. The hint of nutmeg gives the sauce a unique depth of flavor, and the entire dish comes together quickly, so it’s perfect for when I want a satisfying meal in less than an hour. Plus, it’s a dish that’s both nutritious and indulgent at the same time—what’s not to love?
Ingredients
4 salmon fillets
2 tablespoons olive oil
Salt and pepper to taste
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Season the salmon fillets with salt and pepper on both sides.
In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin side up, and sear them for 2-3 minutes on each side until they are golden brown. Remove the fillets from the skillet and set them aside.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until they become translucent.
Add the sliced mushrooms and cook for another 3-4 minutes until the mushrooms begin to soften.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for about 5 minutes until the sauce starts to thicken.
Add the grated Parmesan cheese, ground nutmeg, and lemon juice to the sauce, stirring to combine. Then, add the fresh spinach and cook for about 2 minutes until it wilts.
Return the salmon fillets to the skillet, spooning some of the sauce over them. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and the sauce is bubbling.
Serve the creamy salmon florentine hot, garnished with additional Parmesan cheese if desired.
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Variations
Different greens: Instead of spinach, I can use other leafy greens like kale or arugula for a slightly different flavor.
Mushrooms: If I want to mix things up, I can use different types of mushrooms, such as cremini or portobello, for a richer flavor.
Non-dairy: For a dairy-free version, I can substitute the heavy cream with coconut cream or a dairy-free cream alternative and skip the Parmesan.
Spice it up: If I enjoy a bit of heat, I can add a pinch of red pepper flakes to the sauce for an extra kick.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I can gently warm the salmon and sauce in a skillet over low heat until heated through. If the sauce thickens too much, I can add a splash of chicken broth or cream to bring it back to the right consistency.
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FAQs
Can I use frozen salmon for this recipe?
Yes, I can use frozen salmon fillets. Just make sure to thaw them completely before cooking to ensure even cooking.
Can I make the sauce ahead of time?
I prefer to make the sauce fresh to keep the spinach vibrant and the cream smooth, but I can prepare the sauce a day ahead and store it in the refrigerator. When ready to serve, simply heat it and add the salmon.
Can I make this recipe without the mushrooms?
Yes, if I’m not a fan of mushrooms, I can skip them or replace them with other vegetables like zucchini or bell peppers.
What side dishes pair well with this dish?
I enjoy serving this creamy salmon florentine with a side of rice, mashed potatoes, or roasted vegetables. A simple salad with a light vinaigrette also makes a great accompaniment.
Can I use a different type of fish for this recipe?
If I prefer a different type of fish, I can substitute salmon with other firm fish like cod, haddock, or even trout. Just keep in mind that cooking times may vary based on the thickness of the fillets.
Conclusion
This creamy salmon florentine with spinach and mushrooms is an incredibly flavorful and satisfying dish that I love to make for both special occasions and weeknight dinners. The combination of seared salmon with a rich, creamy sauce creates a perfect balance of flavors, while the spinach and mushrooms add depth and texture. It’s simple to prepare and is sure to impress anyone at the table. Whether I’m cooking for myself or guests, this recipe never disappoints.
📖 Recipe:
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Creamy Salmon Florentine with Spinach and Mushrooms
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This creamy salmon florentine with spinach and mushrooms is an easy yet elegant dinner choice. Tender salmon fillets are seared to perfection, then smothered in a luscious creamy sauce made with spinach, mushrooms, and Parmesan. The hint of nutmeg adds a warm flavor depth, making this a perfect weeknight meal or special occasion dish.
Ingredients
4 salmon fillets
2 tablespoons olive oil
Salt and pepper to taste
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 the oven to 375°F (190°C). Season the salmon fillets with salt and pepper on both sides.
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin side up, and sear for 2-3 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté the chopped onion and garlic for 2-3 minutes until translucent.
- Add the mushrooms and cook for 3-4 minutes until softened.
- Pour in the heavy cream and chicken broth, stirring to combine. Simmer for 5 minutes until the sauce thickens.
- Stir in the Parmesan cheese, nutmeg, and lemon juice. Add the spinach and cook for 2 minutes until wilted.
- Return the salmon to the skillet, spooning the sauce over it. Transfer the skillet to the oven and bake for 10-12 minutes or until the salmon is cooked through.
- Serve hot, garnished with extra Parmesan if desired.
Notes
You can use other greens like kale or arugula for a variation in flavor.
Non-dairy options: Substitute heavy cream with coconut cream and skip the Parmesan for a dairy-free version.
For an extra kick, add red pepper flakes to the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-searing, Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 4 servings
- Calories: 420 kcal
