This Salmon Florentine is a treat for both your taste buds and your eyes! Tender salmon is paired with spinach and smothered in a creamy garlic sauce that’s simply irresistible.
Cooking this dish feels special without being too tricky. I love to serve it with pasta or rice to soak up that yummy sauce. It’s fancy enough for guests but easy enough for a weeknight dinner!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star here, but you can substitute with trout or even chicken breasts if you’re not a fish fan. Just adjust the cooking time accordingly—chicken takes a bit longer!
Mushrooms: I like using cremini mushrooms for their rich flavor, but feel free to swap with button mushrooms or even spinach without mushrooms for a lighter version.
Heavy Cream: To lighten things up, consider using half-and-half or coconut cream. They’ll change the flavor a bit, but still create a nice, creamy texture.
Parmesan Cheese: Pecorino Romano works well too. If you’re dairy-free, nutritional yeast can add a cheesy flavor without the dairy.
How Do You Make the Garlic Cream Sauce Perfectly?
The garlic cream sauce is key to this dish, and you want it just right. Here’s how to nail it:
- Start by melting butter and sautéing the garlic until it’s fragrant. Don’t let it burn; burnt garlic can taste bitter!
- Add mushrooms and cook until they are browned, which helps deepen the flavor.
- Next, pour in the heavy cream and broth, stirring to mix. Bring it to a simmer to thicken.
- Finally, add Parmesan cheese and thyme, stirring until combined. The sauce should lightly coat the back of a spoon—ideal for drizzling over your salmon!
Timing is key, so keep an eye on the heat to ensure a beautifully smooth sauce without curdling.
How to Make Salmon Florentine With Garlic Cream Sauce
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 5 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- Fresh parsley or dill for garnish (optional)
Time Estimate:
This recipe takes about 10 minutes to prep and around 15 minutes to cook, making a total of about 25 minutes. It’s a quick yet impressive dish that’s perfect for an easy weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by seasoning the salmon fillets on both sides with a sprinkle of salt and freshly ground black pepper. This simple step enhances the flavor beautifully!
2. Cook the Salmon:
In a large skillet, heat the olive oil over medium-high heat. Gently place the seasoned salmon fillets into the skillet, cooking them for about 3 to 4 minutes on each side. You want them golden and cooked through but still tender inside. Once cooked, remove them from the skillet and set aside.
3. Sauté Mushrooms and Garlic:
Using the same skillet, add 1 tablespoon of butter. Toss in the sliced mushrooms and sauté them for about 5 minutes until they start to brown and release their moisture. Next, add the minced garlic and sauté for an additional minute—just until it’s fragrant!
4. Wilt the Spinach:
Add the fresh spinach to the skillet with the mushrooms and garlic. Gently stir it in until just wilted, which should only take a minute or so.
5. Make the Garlic Cream Sauce:
Now, add the remaining 2 tablespoons of butter to the skillet. Pour in the heavy cream and broth, stirring well to combine. Next, mix in the grated Parmesan cheese and thyme. Allow the sauce to simmer gently for about 3-5 minutes, or until it thickens slightly. Keep an eye on it—you want that perfect creamy texture!
6. Combine and Serve:
Return the salmon fillets to the skillet, spooning that delicious sauce over them. Let them cook for another 1-2 minutes just to warm through.
7. Plate the Dish:
To serve, plate the salmon over the creamy spinach and mushroom mixture. Don’t forget to spoon additional sauce on top and garnish with fresh parsley or dill if you like! It adds a lovely touch.
Enjoy your elegant Salmon Florentine with garlic cream sauce, which pairs perfectly with rice, mashed potatoes, or buttered pasta! Bon appétit!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Make sure to thaw it completely in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for about an hour. Pat it dry before seasoning and cooking.
Can I Substitute the Heavy Cream?
Absolutely! If you want a lighter version, you can use half-and-half or even full-fat coconut milk for a dairy-free option. Just keep in mind that the texture and flavor will change slightly, so experiment with what you like best!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of cream if the sauce has thickened up too much.
What Can I Serve with Salmon Florentine?
This dish pairs wonderfully with rice, mashed potatoes, or buttered pasta. Green veggies or a fresh salad on the side would also complement it nicely!
