Easy Creamy Salmon Florentine

This creamy salmon florentine transforms ordinary weeknight dinner into a restaurant-worthy experience without the fuss. The tender salmon fillets nestled in a velvety spinach sauce create a perfect balance of flavors that feels indulgent yet comes together in just 25 minutes.

I first made this recipe when trying to impress my in-laws during their first visit to our home. The elegant presentation and rich flavors had everyone thinking I spent hours in the kitchen, when in reality I was relaxed and enjoying a glass of wine while it came together effortlessly.

Ingredients

• Salmon fillets: Choose skin on for extra flavor and moisture protection during cooking
• Heavy cream: Creates the luxurious base for the sauce without needing flour as a thickener
• Fresh spinach: Wilts perfectly into the sauce adding nutrition and a vibrant color contrast
• Parmesan cheese: Adds savory depth and helps thicken the sauce naturally
• Dijon mustard: Provides subtle tang that balances the richness of the cream
• Lemon juice: Brightens all the flavors and cuts through the richness
• Garlic: Forms the aromatic foundation of the sauce. Use fresh for best results
• Cherry tomatoes: Add bursts of sweetness and acidity that complement the salmon beautifully

How To Make Creamy Salmon Florentine

Season and Prep:

Pat salmon fillets completely dry with paper towels to ensure proper searing. Season generously with salt, pepper, and paprika all over including the skin side. Let salmon sit at room temperature for 5 minutes to take the chill off while you prep other ingredients.

Sear the Salmon:

Heat a large skillet over medium high heat until hot. Add olive oil and butter and wait until butter stops foaming. Place salmon fillets skin side down and press gently with a spatula for the first 30 seconds to prevent curling. Cook undisturbed for 4 to 5 minutes until the skin is crispy and golden.

Flip and Finish Salmon:

Carefully flip salmon and cook for another 2 to 3 minutes for medium doneness. The center should be slightly translucent if you prefer medium rare or fully opaque for well done. Remove to a plate and tent loosely with foil.

Create the Sauce Base:

Reduce heat to medium and add minced garlic to the same pan with remaining oil. Cook for just 30 seconds until fragrant but not browned. Pour in heavy cream while scraping the bottom of the pan to incorporate all the flavorful browned bits from the salmon.

Build the Florentine Sauce:

Add Parmesan cheese, Dijon mustard, lemon juice and red pepper flakes if using. Stir continuously until cheese melts completely and sauce begins to thicken slightly, about 2 minutes. Taste and adjust seasoning if needed.

Add Vegetables:

Add chopped spinach and halved cherry tomatoes to the simmering sauce. Stir gently until spinach wilts completely and tomatoes soften slightly, approximately 1 to 2 minutes.

Reunite and Serve:

Return salmon fillets to the pan, nestling them into the sauce. Spoon some of the creamy sauce over each fillet and allow to simmer for 1 to 2 minutes until everything is heated through. Serve immediately for best flavor and texture.

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My absolute favorite part of this recipe is watching the vibrant green spinach transform the sauce. It reminds me of the first time I made this for my daughter who claimed to hate spinach but cleaned her plate and asked for seconds. The way the spinach disappears into the creamy sauce makes this dish a stealthy way to incorporate greens into a meal everyone will love.

Perfect Pairings

The rich, creamy sauce pairs beautifully with simple sides that can soak up some of that delicious flavor. Serve alongside fluffy basmati rice, crusty bread, or buttered egg noodles. For a lower carb option, try cauliflower rice or zucchini noodles. A simple side salad with a light vinaigrette provides a refreshing contrast to the richness of the dish.

Storage and Reheating

This salmon florentine keeps beautifully in the refrigerator for up to 2 days in an airtight container. To reheat, place in a covered skillet over low heat with a splash of cream or chicken broth to revitalize the sauce. Avoid microwave reheating if possible as it can make the salmon tough and rubbery. The sauce alone freezes well for up to 1 month though the salmon is best enjoyed fresh.

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Ingredient Substitutions

No heavy cream on hand? Half and half or full fat coconut milk can work in a pinch though the sauce won't be quite as rich. Kale or Swiss chard can replace spinach but remove any tough stems and allow extra cooking time. For a dairy free version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan. Fresh herbs like dill, tarragon or chives make wonderful additions sprinkled over the finished dish.

Frequently Asked Questions

→ Can I use frozen salmon fillets?

Yes, you can use frozen salmon, but make sure to thaw them completely and pat them dry before cooking to ensure even searing.

→ What can I substitute for heavy cream?

Half-and-half or coconut cream can be used as substitutes, though the sauce may have a slightly different texture and flavor.

→ Can I make this dish dairy-free?

To make it dairy-free, substitute heavy cream with coconut cream and use a dairy-free Parmesan alternative or nutritional yeast for flavor.

→ What sides pair well with this dish?

This dish pairs well with mashed potatoes, rice, or pasta. Steamed vegetables or a crisp salad also make great accompaniments.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave to avoid overcooking the salmon.