Creamy Salmon Florentine with Spinach and Mushrooms:
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.
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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