If you’re craving a dish that feels both indulgent and fresh, the Creamy Salmon Florentine with Spinach and Mushrooms Recipe is an absolute must-try. This elegant yet approachable meal brings together tender salmon fillets bathed in a luscious cream sauce, enriched with earthy mushrooms and vibrant spinach. The combination of flavors and textures creates a truly comforting experience that’s perfect for weeknight dinners or impressing guests. Plus, with simple ingredients and straightforward steps, this recipe offers a perfect balance of gourmet taste and homey ease.
Ingredients You’ll Need
The magic of the Creamy Salmon Florentine with Spinach and Mushrooms Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor, from the richness of heavy cream to the freshness of lemon juice, while the spinach and mushrooms add depth and nutrition. Here’s everything you’ll need to make this delightful dish come alive in your kitchen.
- 4 salmon fillets: Choose fresh, high-quality fillets for the best flavor and texture.
- 2 tablespoons olive oil: Used to sear the salmon and develop a beautiful golden crust.
- Salt and pepper to taste: Essential for seasoning and bringing out the natural flavors.
- 1 onion, finely chopped: Adds sweetness and a subtle savory base to the sauce.
- 3 cloves garlic, minced: Brings aromatic warmth and depth to the dish.
- 1 cup heavy cream: Creates the signature creamy sauce that envelopes the salmon perfectly.
- 1/2 cup chicken broth: Lightens the cream and adds gentle savory notes.
- 1/2 cup grated Parmesan cheese: Adds umami richness and a slightly nutty flavor.
- 4 cups fresh spinach: Offers a vibrant, fresh contrast and wilts nicely in the creamy sauce.
- 1 cup sliced mushrooms: Earthy mushrooms add texture and deepen the flavor profile.
- 1/4 teaspoon ground nutmeg: A subtle spice that adds warmth and complexity.
- Juice of 1 lemon: Brightens the dish with a fresh, zesty finish.
How to Make Creamy Salmon Florentine with Spinach and Mushrooms Recipe
Step 1: Prepare and Season the Salmon
Start by preheating your oven to 375°F (190°C). While it warms up, season your salmon fillets generously with salt and pepper on both sides. This simple seasoning is the foundation for letting the natural flavors of the salmon shine through.
Step 2: Sear the Salmon
Heat olive oil in a large ovenproof skillet over medium-high heat. Place the salmon fillets skin side up and sear them for 2-3 minutes on each side until you get a beautiful golden crust. This step locks in moisture while adding a delicious texture. Once seared, remove the salmon from the skillet and set it aside for the moment.
Step 3: Sauté Onions and Garlic
In the same skillet, add the finely chopped onions and minced garlic. Sauté them for 2-3 minutes until they turn translucent and release their sweet, aromatic flavor. This creates the perfect savory base for the cream sauce.
Step 4: Cook the Mushrooms
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until they soften and their earthy aroma fills your kitchen. These mushrooms will add wonderful texture and complexity to the dish.
Step 5: Make the Creamy Sauce
Pour in the heavy cream and chicken broth, stirring everything together to combine. Let this simmer gently for about 5 minutes, allowing the sauce to thicken slightly. This creamy mixture will hug every bite of salmon once assembled.
Step 6: Add Cheese, Nutmeg, Lemon, and Spinach
To the thickened sauce, stir in the Parmesan cheese, ground nutmeg, and lemon juice. The cheese enriches the sauce, nutmeg adds a warm hint of spice, and lemon juice brings a bright balance. Next, add the fresh spinach and cook just until it wilts, adding a fresh green pop and nutritional goodness.
Step 7: Bake with the Salmon
Return the seared salmon fillets to the skillet, spooning the creamy sauce over each one. Place the skillet in your preheated oven and bake for 10-12 minutes, or until the salmon is just cooked through and flakes easily with a fork. This finishes off the dish beautifully, melding the flavors together.
Step 8: Serve and Enjoy
Serve your Creamy Salmon Florentine with Spinach and Mushrooms Recipe hot from the oven, garnished with an extra sprinkle of Parmesan if you like. The sauce is luscious and rich, making each bite pure comfort.
How to Serve Creamy Salmon Florentine with Spinach and Mushrooms Recipe
Garnishes
Simple garnishes like a sprinkle of freshly grated Parmesan cheese or some finely chopped fresh parsley add a lovely finishing touch. A few lemon wedges on the side also brighten the plate and give your guests a chance to customize their citrus kick.
Side Dishes
This dish pairs beautifully with light, fluffy rice or buttery mashed potatoes to soak up the creamy sauce. For a lighter option, consider serving it alongside roasted vegetables or a crisp green salad to add freshness and crunch.
Creative Ways to Present
For a family-style presentation, serve the skillet directly at the table for a cozy, rustic vibe. Alternatively, plate individual servings elegantly with a delicate drizzle of sauce around the salmon and a twist of lemon zest on top to impress your dinner guests effortlessly.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Creamy Salmon Florentine with Spinach and Mushrooms Recipe in an airtight container in the fridge for up to 2 days. Be sure to cool it completely before refrigerating to maintain the best texture and flavor.
Freezing
While this dish is best enjoyed fresh, you can freeze the cooked salmon and sauce separately if needed. Wrap tightly in freezer-safe containers or bags, and they should keep well for up to 1 month. Avoid freezing spinach as it can become mushy upon thawing.
Reheating
When reheating, warm the salmon gently in a covered skillet over low heat or microwave carefully to avoid drying it out. Add a splash of chicken broth or cream to loosen the sauce if it has thickened too much in the fridge.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon can be used as long as it is fully thawed before cooking. Pat it dry well to help achieve a good sear and prevent excess moisture in the skillet.
Is there a substitute for heavy cream?
You can substitute heavy cream with half-and-half or a mixture of milk and cream cheese for a lower-fat option, but the sauce may not be as rich or thick.
Can I use other greens besides spinach?
Absolutely! Baby kale or Swiss chard make great alternatives and will hold up well in the creamy sauce while adding their own slight variations in flavor.
How do I know when the salmon is perfectly cooked?
The salmon should flake easily with a fork and no longer be translucent in the center. Baking time may vary slightly depending on the thickness of your fillets.
Can this dish be made dairy-free?
With some adjustments, yes. Use coconut cream or a dairy-free cream alternative, and substitute nutritional yeast for Parmesan cheese to keep the creamy texture and flavor intact.
Final Thoughts
There is something truly special about the Creamy Salmon Florentine with Spinach and Mushrooms Recipe that brings warmth and comfort to the table without requiring complicated steps. Whether you’re cooking for family or entertaining friends, this recipe will quickly become a beloved favorite because of its rich flavors, beautiful colors, and satisfying textures. I can’t wait for you to try it and see just how easy and rewarding creating restaurant-worthy meals at home can be!
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Creamy Salmon Florentine with Spinach and Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Creamy Salmon Florentine with Spinach and Mushrooms is a delicious, elegant dish featuring seared salmon fillets baked in a rich, creamy sauce made with spinach, mushrooms, garlic, onion, and Parmesan cheese. The sauce is gently spiced with nutmeg and brightened with lemon juice, creating a flavorful, comforting meal perfect for a sophisticated weeknight dinner or special occasion.
Ingredients
Salmon
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce and Vegetables
- 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 and Season: Preheat the oven to 375°F (190°C). Season the salmon fillets with salt and pepper on both sides to enhance the natural flavors.
- Sear the Salmon: Heat olive oil in a large ovenproof skillet over medium-high heat. Place the salmon fillets skin side up and sear each side for 2-3 minutes until a golden-brown crust forms. Remove the salmon and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Cook for 2-3 minutes until the onion is translucent and fragrant.
- Cook Mushrooms: Add sliced mushrooms to the skillet and sauté for an additional 3-4 minutes until they soften and release their moisture.
- Create Sauce Base: Pour in heavy cream and chicken broth, stirring to combine with the vegetables. Let the mixture simmer for 5 minutes to allow the sauce to thicken gently.
- Add Flavorings and Spinach: Stir in the grated Parmesan cheese, ground nutmeg, and lemon juice. Then add fresh spinach and cook for 2 minutes until wilted and incorporated into the sauce.
- Assemble and Bake: Return the seared salmon to the skillet, spoon the creamy sauce over the fillets evenly. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the salmon is cooked through and flakes easily.
- Serve: Remove from oven and serve hot, optionally garnishing with extra Parmesan cheese for an added touch of richness.
Notes
- Use a good quality fresh salmon fillet for the best flavor and texture.
- If you prefer, substitute chicken broth with vegetable broth for a lighter sauce.
- Feel free to add a pinch of red pepper flakes for subtle heat.
- Leftovers can be refrigerated for up to 2 days and reheated gently to maintain creaminess.
- For a lower-fat version, substitute heavy cream with half-and-half or a light cream alternative.
