Salmon Florentine
A light, creamy salmon dish that’s easy to make and done in about 20 minutes. Salmon Florentine is made with juicy, tender, baked salmon and topped with creamy spinach and mushrooms.
Salmon Florentine
I’m back with a delicious recipe for you! Well, “back” is a relative term, it’s more like I finally got a chance to finish the recipe post I’ve been working on for over a week. Little man and baby girl have been keeping me quite busy. I’m so happy that I saved some extra recipes this summer so that I had something to share with you guys.
This is one of my favorite recipes to make and one of my favorite recipes from the ones I’ve saved. First of all, salmon is my weakness! If I could, I would be eating salmon all day, every day. That could get quite expensive though. Combine this juicy, flaky salmon with some wine based cream sauce, spinach, and mushrooms and it’s a killer dish.
I actually couldn’t get enough of this dish while pregnant. Normally don’t love SO much spinach because of the after-taste fresh spinach tends to leave, but I was crazy for some spinach for the last 9 months. It’s a good thing because of how healthy spinach is. This whole dish is easy, fast, and packed with health benefits!
The best part is that you can serve Salmon Florentine with just about ANYTHING. You can serve this dish with mashed potatoes, over pasta, with extra veggies, or just as is. I love it with mashed potatoes if I’m feeling like I want a little extra comfort, and I love it as is, with extra spinach and mushrooms, if I’m feeling more of a lighter fare.
You and your family can decide what kind of comforting or healthy side you want to serve with this Salmon Florentine.
Some More Salmon Recipes To Try
Salmon Florentine Recipe
Ingredients
- 1 lb salmon filet skin on is recommended
- 1/2 cup diced onion
- 3 large garlic cloves pressed
- 5 oz fresh spinach chopped
- 6 oz baby bella mushrooms sliced
- 1/4 cup white wine
- 3/4 cup heavy whipping cream
- Salt
- 1/2 tsp red pepper flakes
Instructions
- Preheat the oven to 425℉ and line a small rimmed baking sheet with parchment paper.
- Rub the bottom of the salmon with oil and place it skin down on the parchment paper.
- Season salmon with salt and pepper.
- Place crusted salmon onto the baking sheet, skin down, and bake for 18-22 minutes. (Note that the cook time will depend on the size and thickness of salmon filet. Small and thin filets can take as little as 15 minutes and larger, thicker ones can take up to 25 minutes.)
- Once salmon is cooked, take it out of the oven and off the baking sheet.
- While salmon is cooking, heat up a large pan over medium heat. Add some cooking oil and diced onion. Saute onion until transparent.
- Add mushrooms, garlic, and spinach. Cover and let the spinach cook down, stirring occasionally.
- Once spinach is cooked down, drain off the liquid that accumulated from mushrooms and spinach.
- Return to the stove and add white wine. Simmer for about a minute to cook down the alcohol.
- Add heavy whipping cream and mix well. Season with salt and red pepper flakes. Stir and cook for a couple of minutes.
- Add spinach and mushroom mixture to the cooked salmon, over the top.
Video
Notes
- Salmon: it’s best to use salmon filets with skin on because salmon skin acts as a protective barrier between the delicate flesh and the baking sheet. Secondly, you want to hold on to the fatty layer between the skin and the flesh since this is where most of the healthy fats are. The fatty layer between the flesh and the skin stores a lot of flavor, fish oil, and of course, many of salmon’s health benefits.
- Heavy whipping cream: this is the best option because of the rich and creamy texture that also results in a thicker sauce. You can substitute half and half (or lactose free half and half) if needed but the sauce will be thinner.
- To thicken the sauce: you can thicken the sauce by simply mixing in a cornstarch slurry into sauce during the last couple of minutes of cooking. To make the cornstarch slurry, mix together 1-2 teaspoons of cornstarch with a splash of cold milk or cream. If you want to make the sauce thicker and you are using heavy whipping cream, 1 teaspoon of cornstarch may be enough. If substituting for half and half, you may need to use 2 teaspoons of cornstarch.
- Internal temperature of salmon is always the best indicator if it’s done. Use a Digital Instant Read Thermometer to check the temperature in the center of the thickest part. Salmon is considered done at 145° and it you want it medium to medium-well range, cook it to 125° – 135°. Obviously, the higher the temp the more done the fish will be.
Nutrition
Would you like to save this recipe?
We'll email this post recipe to you, so you can come back to it later!
Categories:
30 Minute Meals, Dinner Recipes, Most Popular Recipes, Mother's Day Recipe Ideas, Seafood Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This was delicicious! Used lactose free half and half with cornstarch as listed in a substitution. I used a little olive oil in my pan, otherwise made per recipe. Will definitely make again
I’m so happy you loved it! 😊 Thank you so much for sharing what worked for you, and it makes my day to hear you’ll be making it again!
This was delicious. I did make a substitution only because I didn’t have any white wine. I used a little white vinegar and Worcestershire sauce. And it worked perfectly.
I have looked at other images for Salmon Florentine recipes on the internet. I thought that yours looked the most appetizing. I will be trying your recipes and am looking forward to it!
Thank you, Jeanne! Let me know what you think 🙂
Amazing
Thank you!
I have made this several times and we enjoy it every time. It’s my go-to recipe when we have out of town guest and they are always impressed, presentation and flavor. Thanks for sharing.
You are welcome! I am so happy you like it!
Great receipe, thank you. To the women who felt the flavor was flat try this. I store my garlic in my olive oil jar. The veggies got a hit of garlic and the salmon also. Loved it.
So glad you liked it, Mary!
I’ve made this several times and it always turns out great!! Can’t wait to make it again tonight. Thanks for sharing!
I am so pleased you like it, Kristin!
One word, AMAZING.👍
Aww, thanks!
Excellent! I added nutmeg. My husband who thinks he is being punished when he has to eat fish LOVED this recipe!!!!
That is awesome! So glad he liked it!
It was AWESOME! One of my favorite recipes. I didn’t use any onion and it was still fabulous. I will cook it again to impress dinner guests.
🙂
I am so glad you like the recipe! 🙂
How long can I store in fridge? I will do it for meal prep
Made this tonight and it was very good. My husband like it and I feel the flavor was a little flat.
I’ve never made this before. Adding this to the must make list.
I hope you enjoy it!
The salmon was awesome as was the sauce. Will definitely make again!
I am so glad you liked it!
This is one on my favorite recipes that my family asks for over and over. I serve with a side of mashed potatoes to soak up the liquid.
Yum! So glad your family loves it! 🙂
Looks delicious!!! Do you have any suggestions to make it dairy free??? May be coconut milk?
Some people will make it with almond milk but it will be a little thinner so you can thicken it up with a roux by mixing up 1 tbsp of flour 1 tbsp of plant base butter and mix it together.
I made this Salmon Florentine recipe again last night but this time I cut up the salmon after it was cooked and mixed it in with the Florentine sauce and angel hair pasta. I used 2 salmon fillets and it was enough for 2 people. It came out very good.
Yum! Glad you liked it! Thanks for stopping by!
Excellent! Simple and delicious. I used 1/4 tsp of red pepper that’s enough spice for me.
Oh my this is fantastic
Thank you, Bryon!
What can I use to substitute the wine?
Hi Eva,
You can use chicken stock inside it will have a slightly different flavor, I hope you enjoy it!
I did use a little vinegar and Worcestershire sauce in place of the wine and it worked out perfectly and provided the acid that chicken stock would not.
This was easy to prepare and it came out fantastic!! I did take a photo of the finished product too.
Awesome! I am so glad you liked it, Thomas!
This sounds great! However, I’m recently dairy free. Do you think this would work well with almond milk in place of the heavy cream?
Hi Emily,
Yes, but it won’t be as creamy or thick. Let me know how it works out for you.
I make this with coconut milk versus heavy cream and it’s thick!
I tried it for dinner today. It was delicious. Thank you so much . Everyone loved it.
Your so welcome, Muna! I am so glad everyone loved it!
Hi Shirley,
I think it will come out good it may take a little longer to cook and be careful with the bones.
This recipe looks amazing! I can’t wait to make. I only at this time salmon steaks, so I hope this comes out great with the salmon steak??
This recipe was incredibly easy and very good. I love a meal that can be put on the table in under an hour and look impressive. Be careful and drain all liquids from spinach and mushrooms. If you don’t, the sauce looks grayish. Not very attractive. I just needed to ask for help because my pan was to heavy to drain properly. My fault but still was delicious! First time cooking this salmon dish.
This recipe was incredibly easy and very good. I love a meal that can be put on the table in under an hour and look impressive. Be careful and drain all liquids from spinach and mushrooms. If you don’t, the sauce looks grayish. Not very attractive. I just needed to ask for help because my pan was to heavy to drain properly. My fault but still was delicious!
This dish was fabulous. It was extremely simple and quick. Excellent flavor!!!
Thank you, Angela! I am so glad you liked it!
Very yummy! Will definitely make it again we’re a family of six all everyone enjoyed this. Thank You
Hi Ellen,
I am so glad you all enjoyed it!
OH. MY. LANTA. This is one of THE best things I have EVER put in my mouth! Restaurant quality recipe. You know it’s good when I said “Mmmmmmmmmm” after each bite. THANK YOU so very much for sharing this fabulous recipe, it made my Mother’s Day 2020 a happy one! :o)
Hi Linda,
What an amazing compliment! I am so happy that you enjoyed it so much! Thank you for taking the time to let me know, I appreciate it!
That was gooood!
I’m making this again (and again and again)
I am so glad you enjoyed it! Thanks for stopping by to let me know!
Easy, quick and super delicious! I served with a little white rice with some lemon peels and my kids are it up!
Thank you, Ellen! I am so happy you liked it!
Thank you for this most delicious recipe ! I have made many salmon dishes and I must say this he’s to the very top of my list ! Absolutely fantastic! Thanks again ! 👍
Awe thanks, Christine! So glad you liked it!
Made this dish last night, absolutely delicious!!!!
Glad you liked it! 😀
Made this tonight. Wow! Beautiful flavors, beautiful presentation. The only change I made was that I pan seared the salmon, then sautéed the onions and mushrooms in the pan drippings. Such a great recipe. Thanks!
I am so glad you liked it, Anne!
Can I make the florentine ahead and freeze it when I’m ready to use it? I have some spinach and mushrooms that I need to use before they spoil but I don’t have the salmon at this time.
Hi, Marlyin! I wouldn’t recommend making the sauce with the Florentine. Cream based sauce doesn’t always behave when frozen and defrosted and might separate on you. You could however cook up the spinach and mushrooms and make the sauce in it later when you cook the salmon.
Can I make the florentine ahead and freeze it when I’m ready to use it? I have some spinach and mushrooms that I need to use before they spoil but I don’t have the salmon at this time.
I made this dish tonight…added a .
little lemon juice to give it a little zing! Great dish, we loved it. Thank you
Ken, adding the lemon juice was a good idea! I am glad you liked it!
425 ….is this Celsius or Fahrenheit?
Debra, Cape Town, South Africa
Hi, Debra! It’s 425 Fahrenheit 🙂
Very Good!! Next time, Hubby wants to grill the salmon!
I am so glad you liked it, Leslie! I think it would be very good grilled!
Omg, thank you so much for posting this.. I just made it tonight and it came out really good… Thanks again!!!
I am so happy you liked it, Kenya! Thank you for telling me 🙂
Made this tonight, it was Ahhmazing!! My hubby said it tasted as good as our favorite 5 star restaurant! Can’t wait to make it again!! Thanks for the recipe!!
SO wonderful to hear! Thank you so much, Sue!
This was delicious!
I’m so happy to hear that! Thank you, Whitney 🙂
Really great recipe! Followed it exactly but added a couple of tablespoons of diced plum tomatos (fresh) to sauce for color and added flavor
I’m so happy you liked it! Thank you so much for letting me know 🙂
I made this dish and I am dairy free… So I added some Lactose-free whole milk, a bit of corn starch to thicken and I added some Daiya Provolone slices to add a bit more flavor! Yum, Yum!!! I put it over bow tie noodles… This will be a family favorite!
Wonderful!
I’ve been eating more dairy free lately so I will definitely try it this way! Thank you for letting me know.
Can you use frozen spinach? I have a bag I would like to use up
Hi Andrea! Yes, you can definitely use frozen spinach. Just drain off and squeeze out most of the juices after thawing it. I hope you enjoy it 🙂
Me and my husband do not drink, so What can I use instead of wine??
Thanks!
Hi Lamia,
You can use some chicken stock and a little cooking wine for flavor (there are cooking wines that do not contain alcohol). If you can’t find cooking wine with no alcohol, you can skip it and just use some chicken stock.
I hope you guys enjoy it!
What happened to the end of the recipe? I only see as far as cooking the mushrooms, spinach and wine together…step 9. What happens after? Does the spinach mixture ever go on the salmon while in the oven or is it simply placed on just before serving.??? This information is missing.
Thanks!
Hi Russell!
Thank you for letting me know. I could have been a glitch when I switched to a new recipe card. The spinach mixture actually goes over the cooked salmon once you take the salmon our of the oven and onto the plate. You can add a side if you wish or just treat spinach and mushrooms as a side.
I will fix the last step asap.
Thank you!
Hi,
Looks really delicious.
May I ask please,
“Add mushrooms, garlic, and spinach. Cover and let the spinach cook down, stirring occasionally”. For how long exactly, as this, in my opinion is very important. Mushrooms have to cook as well. Out of 20 min of total cooking time, would this be around 10 min? Spinach won’t be too cooked, mushy, if you add them in the same time?
Thank you.
Hi Ellie,
I doesn’t take too long for mushrooms to cook and spinach to wilt down, especially if you slice the mushrooms thinly. Of course, if the mushroom is thick, it will take a couple of minutes longer. Coked spinach is soft, it will not be crispy. I would estimate 5-7 minutes for spinach and mushrooms to cook enough before you add cream and simmer. When you cook, don’t watch the timer, watch the food. Times are always estimated because not all ingredients, and cuts, and pans, and stoves are the same. Once the spinach is completely wilted down and mushrooms are soft, you are good to go to the next step.
I hope it helps!
This looks delish. Is there a dairy free substitute you could recommend swapping out for the cream?
Hi Emily! I, myself, am coming across this problem with lactose and need to find dairy free substitutions. I have not tried those yet as I am still very new to it but after reading about it, here is what I found:
“Coconut milk makes a good swap for half-and-half when you blend it with half soy milk. Another option: Create your own light cream by mixing 3/4 cup of a plain milk substitute with 1/4 cup of canola oil.
You can also make your own heavy cream with 1/2 cup plain milk substitute and 1/2 cup canola oil.”
If you will use coconut milk, make sure it’s not the sweet kind of the Thai kinds to use in savory dishes.
If I am making this dish for myself, I would use almond or soy milk with 1/2 to 1 tablespoon of corn starch for thickness of sauce.
I really hope this helps!
Made this tonight and it was delicious. I did add artichoke hearts and pine nuts then tossed in some angel hair pasta to make a nice bed to lay the salmon on. My wife even tasted like it came from a restaurant. This will become a regular dish in our house. Thank you for sharing.
You can never go wrong with a spinach artichoke combination 🙂 Sounds like a wonderful pasta dinner. Thank you so much, Deryl! I’m so glad you guys like it.
Making it tonight! Will let you know how it goes!!
I wanted to let you know I made this tonight and it’s Fantastic! My favorite new Salmon recipe! The seasonings were spot on! That little bit of heat from the red pepper flakes was just enough! I did adjust my salmon baking time because mine was skinless and a little small, so I baked it for only 8 minutes, so just be aware of an appropriate baking time for your size of salmon. This recipe is a keeper! Give it a try, you will love it!
Awe, I love hearing that!!
Thank you so much for telling me, Angela!
I would rather use heavy whipping cream to kind of make the sauce a little thicker but so far it’s a great recipe but I will put my Twist on it thank you so very much I enjoy all the comments
Yes, I do prefer to use heavy whipping cream when I do a cream sauce. If you want to make it even thicker, you can always stir in a little bit of corn starch into cold heavy cream and thicken the sauce that way 🙂
I made this for Valentine’s Day using Half and Half instead of Heavy Whipping Cream. It was good, but the cream really offsets the health benefits of the salmon
Hi Jessie! It’s okay to splurge once in a while 🙂 I have some salmon recipes without the cream sauce for the days you want to keep it healthier!
Valentine’s is a special occasion, enjoy a little bit of cream sauce 😉
Hubby and I are on a low carb diet. Anything I could swap thehwine with?
Chicken broth
You can use chicken broth, yeap. Also, you can add a little bit of white grape juice to retain that grape hint of flavor. 🙂
Just wondering if there is any other veges to use instead of mushrooms?
Hi Kelly!
You can just omit mushrooms and add a couple of shallots may be. You can also add some peas, or asparagus is you wish 🙂
(Sorry for the late response!)
This sounds fabulous. To cut down on calories/fat, could I use fat free half and half or maybe 2% milk?
Best lower fat replacement for the cream would be half-fat creme fraiche. The others would split the sauce. Add it right at the end, stir in very carefully and don’t boil sauce after that.
Thank you, Jenny!
Ciana, if you notice, I also don’t call for any butter or thickener. That already lowers the calories a bit 🙂
I will add nutritional information to this recipe right now so that you can see what you are getting!
I used heavy coconut milk …. taste of Thai turned out great. Hubs loved it too!!!
Great! I will use that as a dairy free substitute next time! Thank you 🙂
Absolutely loved it. And my partner did too. Very tasty and easy to follow. Thank you.
I’m so happy to hear that! (So, sorry I didn’t respond earlier 🙂 )
I made this dish. It is delicious!
Love this light and creamy salmon dish!
We love to serve dishes similar to this over quinoa or farro – they pick up the delicious juice that’s floating around. Have you tried corvina?? We found some at the Sarasota Costco. What an amazing fish. It is soooooooo good. I could eat my weight in it. It’s mild and flaky. If I had to compare it to a fish it might be a grouper but better. If you have a chance — pick some up. Truly amazing.
Since we travel so much I do the same as you do — have some recipes stuck away with photos to work on. Rentals do not come equipped with the cooking utensils I’m used to. 🙁 Have a great weekend.
Is it possible to substitute coconut cream for the heavy whipping cream? Thank you
This looks so good and I can’t wait to try it . My only problem is I DO NOT like the taste of cooked wine. Is there any thing to replace the wine that won’t ruin the taste? Thanks so much for all your great recipes.
Shelly
Chicken broth
Wow! This Salmon Florentine looks very delicious and mouth-watering. Thanks for sharing this awesome recipe.
Thank you! 🙂