Hey, friend! Ever crave a dish so elegant it feels like you’re dining at a fancy coastal bistro, but easy enough for a weeknight? Let me introduce you to creamy salmon Florentine with spinach and mushrooms, a rich, velvety seafood masterpiece that’s pure comfort food magic. I whipped this up for a date night last week, and it vanished faster than my plans to eat just one serving! Ready to cook a meal that’ll make you feel like a gourmet chef? Let’s dive in!

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Why This Salmon Florentine is a Total Winner

So, what’s the hype about this dish? It’s not just salmon—it’s a creamy, veggie-packed showstopper that blends tender fish with a lush, garlicky sauce. I mean, who can resist that silky, savory goodness? Here’s why this recipe rocks:

Quick and Fancy: Done in 30 minutes, perfect for busy nights or impressing guests.
Bold Flavor: Cream, spinach, and mushrooms create a rich, restaurant-quality vibe.
Healthy-ish: Salmon and spinach pack protein and nutrients without the guilt.
Customizable: Adjust the creaminess or add spices to make it your own.

Ever wonder why some dishes feel like a special occasion? It’s that perfect mix of creamy sauce, flaky salmon, and vibrant veggies that makes this salmon Florentine a star.

The Magic of Salmon, Spinach, and Mushrooms

The stars here are salmon fillets and heavy cream, which create a luxurious, velvety sauce that hugs every bite. Spinach and mushrooms add earthy freshness, while garlic brings a savory punch. I learned the hard way that overcooking salmon makes it dry—quick searing is the key! It’s like a fancy bistro plate in every mouthful.

Creamy Salmon Florentine with Spinach and Mushrooms

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Ingredients You’ll Need

Alright, let’s talk ingredients. This recipe uses simple, pantry-friendly stuff to create that upscale, restaurant-quality taste. Here’s what you’ll grab:

4 salmon fillets (4-6 oz each, skin-on or skinless)
2 cups fresh spinach, roughly chopped
1 cup sliced cremini mushrooms
1 cup heavy cream
½ cup grated parmesan cheese
2 cloves garlic, minced
1 small onion, diced
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Optional: ½ tsp red pepper flakes for a kick
Optional: 2 tbsp chopped fresh parsley for garnish 🙂

Substitutions That Work

No salmon? Use cod or tilapia, but salmon’s rich flavor is the star, IMO. Out of heavy cream? Half-and-half or coconut cream works, though heavy cream gives the silkiest sauce. Want it vegetarian? Swap salmon for tofu or extra mushrooms. The key is that creamy-veggie balance, so don’t skip the spinach or cream!

Step-by-Step: How to Make Creamy Salmon Florentine with Spinach and Mushrooms

Ready to cook? This is so easy, you’ll wonder why you ever thought fancy seafood was hard. Here’s how to nail it:

Step 1: Sear the Salmon

Pat salmon fillets dry and season with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear salmon for 3-4 minutes per side until golden and just cooked through.
Remove salmon and set aside to keep it flaky and tender.

Step 2: Cook the Veggies

In the same skillet, add remaining olive oil and sauté onion and garlic for 2-3 minutes until fragrant.
Add mushrooms and cook for 3-4 minutes until softened and golden.
Toss in spinach and cook for 1-2 minutes until just wilted.

Step 3: Make the Creamy Sauce

Pour in heavy cream and stir in parmesan cheese and red pepper flakes (if using).
Simmer for 3-4 minutes until the sauce thickens slightly. Taste and adjust with more salt or pepper if needed.
Return salmon fillets to the skillet, spooning sauce over the top to coat.

Step 4: Serve It Up

Simmer for 1-2 minutes to warm the salmon through.
Garnish with parsley for a fresh, colorful touch.
Serve hot with rice, pasta, or crusty bread and dig in!

Pro tip: I once overcooked the salmon, and it was drier than a summer sidewalk. Sear salmon quickly and finish in the sauce for that perfect flaky texture!

Tips for Nailing Creamy Salmon Florentine

Wanna make this dish next-level? Here are my go-to tricks:

Sear Salmon Lightly: Cook salmon just until golden to keep it tender and flaky.
Don’t Overcook Spinach: Add spinach at the end to maintain its vibrant green color.
Thicken the Sauce: Simmer the cream until it coats a spoon for that luscious texture.
Use Fresh Garlic: Fresh garlic adds a punch that powder can’t match.
Garnish for Flair: Sprinkle parsley for a pop of color and freshness.

Ever wonder why restaurant seafood feels so indulgent? It’s the creamy sauce and fresh veggies that make this salmon Florentine a gourmet win.

Variations to Mix It Up

Bored of the classic? Try these twists to keep things fresh:

Spicy Salmon Florentine

Add 1 tsp chili flakes or a dash of hot sauce for a fiery kick.

Lemon Salmon Florentine

Squeeze ½ a lemon over the salmon before serving for a bright, zesty flavor.

Veggie-Packed Florentine

Toss in zucchini, bell peppers, or asparagus for extra color and nutrition.

Cheesy Salmon Florentine

Stir in ¼ cup mozzarella or extra parmesan for an extra gooey sauce.

Storing and Reheating Like a Pro

Got leftovers? Lucky you! Here’s how to keep that salmon fresh:

Storing: Store in an airtight container in the fridge for up to 2 days. The flavors meld beautifully.
Freezing: Freeze the sauce and veggies separately for up to 1 month. Avoid freezing salmon to maintain texture.
Reheating: Reheat gently in a skillet over low heat with a splash of cream to revive the sauce.

I’ve turned leftovers into a quick pasta dish, and it was a total game-changer. Keep it refrigerated for that creamy, savory vibe!

FAQs About Creamy Salmon Florentine with Spinach and Mushrooms

Got questions? I’ve got you covered. Here’s what folks usually ask:

Can I use frozen salmon?

Yup! Thaw frozen salmon first to avoid a watery dish.

Why is my sauce too thin?

You might’ve used too much cream or didn’t simmer long enough. Cook until it thickens.

Can I make this ahead of time?

Totally! Prep the sauce and veggies ahead, then cook salmon fresh and combine.

Is this recipe gluten-free?

Yes, as long as your parmesan and cream are gluten-free. Always check labels!

What’s a good side to pair with this?

This salmon shines with wild rice, quinoa, or crusty bread. I love it with roasted potatoes for a hearty meal.

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Final Thoghts

So, there you have it—creamy salmon Florentine with spinach and mushrooms, the ultimate elegant, comforting dish that’s ready to make any night feel special. It’s like a bistro escape in your kitchen, perfect for date nights or treating yourself. Whether you’re sticking to the classic or adding your own spin, this dish delivers big on flavor with minimal effort. Grab your salmon, fire up the skillet, and get ready for a meal that’ll have everyone asking for the recipe. What’s stopping you from making this tonight? 🙂

Creamy Salmon Florentine with Spinach and Mushrooms:

Eman Brooks

This dish features tender, flaky salmon filets served with a rich, creamy sauce made from heavy cream or coconut milk, garlic, and Parmesan or a dairy-free alternative, combined with sautéed fresh spinach and mushrooms. It's a quick, elegant meal that balances wholesome seafood with vibrant greens and a luscious sauce.

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Prep Time 5

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian-inspired / American

Servings 4

Calories 400 kcal

Ingredients

4 salmon fillets boneless, skin-on or skinless
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
3-4 cloves garlic minced
1 small onion diced (optional)
5-6 oz fresh mushrooms such as cremini or baby bella, sliced
3-4 cups baby spinach roughly chopped
¾ cup heavy cream or coconut milk for dairy-free version
¼ cup grated Parmesan cheese omit or substitute for dairy-free
¼ cup white wine or chicken/vegetable broth optional
1 tablespoon lemon juice optional
Seasonings: garlic powder Italian seasoning (optional)

Instructions

Pat salmon dry, season with salt, pepper, and optionally garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat; sear salmon for about 3-5 minutes per side until cooked through; remove and keep warm.
In the same skillet, sauté diced onion (if using), garlic, and mushrooms until softened.
Add white wine or broth to deglaze the pan, simmer for a minute.
Stir in heavy cream, Parmesan cheese, and season with salt, pepper, and Italian seasoning; simmer until slightly thickened.
Add spinach and cook until wilted, about 2-3 minutes.
Return salmon to the skillet, spoon creamy spinach and mushroom sauce over the fillets.
Finish with a squeeze of lemon juice if desired; serve warm.

Notes

For a dairy-free option, substitute heavy cream with full-fat coconut milk and omit Parmesan or use a vegan alternative.
Mushrooms add earthiness, but you can omit or swap with sun-dried tomatoes for a variation.
White wine can be replaced with broth if preferred.
Serve with mashed potatoes, pasta, or crusty bread to soak up the sauce.

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