Easy Creamy Salmon Florentine Recipe

Creamy salmon Florentine is one of those dishes that feels fancy but is surprisingly easy to make. It’s a restaurant-style recipe you can whip up in under 30 minutes, and the combination of flaky salmon, velvety Florentine sauce, and tender spinach is nothing short of dreamy. The best part? You don’t need a laundry list of complicated ingredients or a professional kitchen to pull this off. Trust me, once you’ve tried it, you’ll find yourself making it on repeat for weeknight dinners or even special occasions.

I remember the first time I made this dish. It was one of those “use what you’ve got in the fridge” nights. I had salmon, spinach, and half & half on hand, and I thought, “Why not throw them together?” What started as an improvised dinner turned into a full-blown family favorite. I even called my mom mid-bite to share the discovery. The creamy sauce with a touch of garlic and Parmesan wrapped around the tender salmon was so good, we ended up scraping the pan clean with a piece of bread (it’s that kind of meal).

this RECIPE

A little history behind Florentine dishes

The term “Florentine” in cooking generally refers to recipes featuring spinach and a creamy sauce. It’s believed to have originated from Catherine de’ Medici, the Italian queen of France, who introduced spinach into French cuisine in the 16th century. In her honor, dishes with spinach were dubbed “à la Florentine,” referencing her home region of Florence. Over time, this classic pairing evolved into a timeless favorite, with variations like chicken Florentine and, of course, this salmon version. While the flavors are luxurious, the beauty of this dish is how approachable it is for home cooks.

Let’s talk ingredients: the stars of this recipe

• Salmon fillets: These are the heart of the dish, bringing a rich, flaky texture and omega-3 goodness to your plate. Fresh or frozen salmon both work well here; just make sure the fillets are fully thawed if frozen. If you’re out of salmon, steelhead trout is a fantastic substitute.
• Baby spinach: The hallmark of any Florentine dish! Spinach adds a vibrant, slightly earthy note that balances the richness of the sauce. If you’re fresh out, kale or Swiss chard can work in a pinch—just be sure to cook them down until tender.
• Mushrooms: These add depth and umami to the sauce. Cremini, white button, or even shiitake mushrooms work beautifully. No mushrooms? Bell peppers or zucchini can provide a similar texture.
• Half & half: This gives the sauce its creamy, luscious texture without being too heavy. You can swap it for whole milk for a lighter version or heavy cream for extra indulgence.
• Parmesan cheese: Just a couple of tablespoons pack a punch of savory, nutty flavor. Use freshly grated Parmesan if possible for the best texture.
• Lemon juice: A splash of citrus brightens the entire dish, cutting through the richness of the cream and salmon.
• Cornstarch: This thickens the sauce without adding heaviness. If you don’t have cornstarch, you can use all-purpose flour—just whisk it into the half & half before adding to the pan.

Kitchen gear: what you need to nail this recipe

All you really need is a good nonstick pan, which is essential for getting that golden sear on the salmon without sticking. A cast-iron skillet also works wonders if that’s what you’ve got. A silicone spatula or wooden spoon will help you stir the sauce without scratching your pan. And, if you want the smoothest sauce possible, a small whisk can be handy for dissolving the cornstarch into the half & half. No fancy equipment is required—just everyday tools you likely already have in your kitchen.

Step-by-step: how to make creamy salmon Florentine

1. Start with the salmon: Heat 2 tablespoons of vegetable oil in a large nonstick pan over medium-high heat. Season the salmon fillets with salt and red chili flakes, then place them in the hot pan. Cook for about 5 minutes on each side, or until the fillets are cooked through and beautifully golden. Remove the salmon and set it aside on a plate. (Pro tip: Don’t overcrowd the pan; if needed, sear the fillets in batches.)
2. Sauté the aromatics: In the same pan, toss in your finely chopped onion and sauté until it turns translucent—this should take about 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the mushrooms: Stir in the sliced mushrooms and cook until they release their moisture and start to brown. This step takes around 5 minutes, and the mushrooms should look golden and slightly crisped at the edges.
4. Make the sauce: Dissolve 1 tablespoon of cornstarch in your half & half, then pour the mixture into the pan. Add 2 tablespoons of Parmesan cheese and stir well. Let it come to a gentle simmer, stirring occasionally, until the sauce thickens slightly (about 3-4 minutes).
5. Wilt the spinach: Add the baby spinach to the pan, stirring until it wilts down. This happens quickly—within a minute or two. Add a pinch more salt and chili flakes, then finish with a tablespoon of fresh lemon juice for brightness.
6. Bring it all together: Carefully return the seared salmon fillets to the pan, spooning some of the sauce over them. Let everything heat through for another minute or two. That’s it—you’re done!

Variations and fun twists to try

• Make it dairy-free: Replace the half & half with coconut milk for a tropical twist, and swap Parmesan for nutritional yeast or a plant-based alternative.
• Go gluten-free: This recipe is naturally gluten-free as written, but double-check your cornstarch and Parmesan to ensure they’re certified gluten-free.
• Amp up the veggies: Add sun-dried tomatoes, artichoke hearts, or roasted red peppers to the sauce for extra layers of flavor.
• Turn it into a pasta dish: Toss the Florentine sauce with cooked linguine or fettuccine before adding the salmon back to the pan. It’s pure comfort food.
• Seasonal swaps: Use fresh asparagus in spring or zucchini ribbons in summer in place of the spinach for a seasonal twist.
• International flair: Try sprinkling the sauce with a touch of smoked paprika for a Spanish vibe, or add a pinch of dill and a dollop of sour cream for a Scandinavian take.

How to serve and plate it like a pro

For a stunning presentation, spoon the creamy Florentine sauce onto a plate, then place the salmon fillet on top. Sprinkle a touch of freshly grated Parmesan and a pinch of red chili flakes for color. Pair it with steamed broccoli, roasted asparagus, or even a simple green salad. For a heartier meal, serve it over rice, quinoa, or creamy mashed potatoes.

Beverage pairings

This dish pairs beautifully with light, refreshing beverages. Try a sparkling citrus water with slices of lemon or lime to complement the bright flavors of the lemon juice. An iced green tea with a hint of mint works wonderfully as well, cutting through the richness of the sauce. If you’re feeling fancy, a mocktail like a cucumber lime spritzer or a rosemary lemonade adds a fun, elegant touch.

Storing leftovers and reheating tips

Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the salmon and sauce in a pan over low heat, adding a splash of water or milk to loosen the sauce if needed. Be careful not to overheat, as the salmon can dry out. Avoid freezing this dish, as the creamy sauce may separate once thawed.

Scaling the recipe for any crowd

To serve fewer people, simply halve the ingredients—you’ll still have enough sauce to coat everything generously. For a crowd, double the recipe, but cook the salmon in batches to avoid overcrowding the pan. When scaling up, add the spinach in smaller portions to ensure it wilts evenly.

Common issues (and how to avoid them)

• Sauce too thin? Add an extra teaspoon of cornstarch dissolved in cold water and simmer until thickened.
• Salmon sticking to the pan? Make sure your pan is hot and the oil is shimmering before adding the fish.
• Spinach too watery? Drain any excess liquid from the pan after wilting the spinach to keep the sauce creamy.

Give it a try and make it your own!

This creamy salmon Florentine recipe is a real winner in my book. It’s rich, flavorful, and endlessly customizable, so don’t be afraid to put your own spin on it. Whether you’re cooking for yourself, your family, or friends, this dish is sure to impress. Let me know how it turns out in the comments—I’d love to hear your thoughts and any variations you come up with. Happy cooking!

FAQs

1. Can I use frozen salmon?
Absolutely! Just make sure to thaw it completely in the fridge overnight before cooking.

2. What’s a good substitute for half & half?
You can use whole milk for a lighter sauce or heavy cream for extra richness.

3. Can I make this ahead of time?
It’s best served fresh, but you can prep the sauce ahead and reheat it gently before adding the salmon.

4. How can I tell if my salmon is cooked?
The salmon should flake easily with a fork and reach an internal temperature of 145°F.

5. Can I skip the mushrooms?
Yes, feel free to leave them out or swap them with another veggie like zucchini or bell peppers.

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