Ingredients
Scale
For the Salmon:
- Salmon fillets (4), skin removed
- ¼ teaspoon salt
- ¼ teaspoon red chili flakes
- 2 tablespoons vegetable oil
For the Florentine Sauce:
- 1 finely chopped onion
- 1 tablespoon minced garlic
- ½ pound (250 g) mushrooms, sliced
- 1¼ cups half & half
- 1 tablespoon cornstarch
- 2 tablespoons Parmesan cheese, grated
- 7 ounces (200 g) baby spinach
- ¼ teaspoon red chili flakes
- 1 tablespoon lemon juice
- Salt, to taste
Instructions
- 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.)
- 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.
- 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.
- 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).
- 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.
- 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!
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner