Easy Creamy Salmon Florentine Recipe

Easy Creamy Salmon Florentine Recipe | Rich & Delicious

I absolutely love making this Easy Creamy Salmon Florentine Recipe at home. Every time I cook it, the kitchen fills with the smell of buttery garlic, earthy mushrooms, and fresh spinach. It’s one of those recipes that looks fancy but is surprisingly simple to make. I’ve tried various salmon dishes, but this one stands out because it’s creamy, flavorful, and ready in under 30 minutes. Even my friends who claim they “don’t like salmon” end up asking for seconds!

Ingredients

Here’s everything you’ll need to make this dish perfectly:

For the Salmon

• 2 tablespoons vegetable oil – helps achieve a crispy sear on the salmon.
• 4 salmon fillets, skinless – fresh is best, but thawed frozen salmon works too.
• ¼ teaspoon salt – enhances the salmon’s natural flavor.
• ¼ teaspoon red chili flakes – optional, for a subtle kick.

For the Salmon Florentine Sauce

• 1 onion, finely chopped – adds sweetness and depth.
• 1 tablespoon garlic, minced – brings aromatic flavor.
• ½ pound mushrooms, sliced – cremini or white mushrooms provide a meaty texture.
• 2 cups half & half – lighter than cream but still rich and creamy.
• 1 tablespoon cornstarch – keeps the sauce smooth and thick.
• ¼ cup freshly grated Parmesan cheese – melts beautifully and adds umami.
• 4 cups baby spinach – fresh for best texture; kale works as an alternative.
• 1 teaspoon lemon juice – brightens the creamy sauce.

Note: Serves 4 generous portions.

Variations

• For a dairy-free version, swap half & half with coconut milk or cashew cream.
• Use heavy cream instead of half & half if you prefer a richer sauce.
• Replace mushrooms with zucchini or asparagus for a lighter twist.
• Add sun-dried tomatoes for extra flavor and color.

Cooking Time

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes

Equipment You Need

• Nonstick pan – for even cooking and easy cleanup.
• Tongs – to flip the salmon without breaking it.
• Meat thermometer – ensures salmon is perfectly cooked.

How to Make Easy Creamy Salmon Florentine Recipe

Sear the Salmon

Heat the vegetable oil in a pan and season the fillets with salt and chili flakes. Sear each side for about 5 minutes until golden brown and set aside to rest.

Make the Sauce

Sauté the onion until soft, then add garlic for a fragrant base. Stir in the mushrooms and cook until lightly browned to bring out their earthy flavor.

Thicken the Sauce

Whisk the cornstarch into the half & half and pour into the pan. Add Parmesan and stir until the sauce thickens to a creamy consistency.

Finish & Combine

Add the spinach and cook just until wilted. Season with lemon juice and additional chili flakes if desired. Return the salmon to the pan and coat with sauce before serving.

Additional Tips for Making this Recipe Better

• I like to sauté the spinach separately first to avoid a watery sauce.
• Freshly grated Parmesan always gives the best flavor.
• Let the salmon rest for a few minutes after searing to lock in juices.
• Use a nonstick pan for easy cleanup and perfect sear.

How to Serve Easy Creamy Salmon Florentine Recipe

This dish pairs beautifully with creamy mashed potatoes, roasted asparagus, or jasmine rice. For presentation, garnish with a sprinkle of Parmesan and a lemon wedge on the side. Serve directly from the pan for a rustic, inviting look.

Nutritional Information

Here’s a quick snapshot of the nutrition per serving:

• Calories: ~420 kcal
• Protein: 30 g
• Carbohydrates: 8 g
• Fat: 28 g

Make Ahead and Storage

Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm gently in a pan over low heat, adding a splash of milk if the sauce has thickened too much.

Freezing: Not recommended, as the creamy sauce may separate upon thawing.

Why You’ll Love This Recipe

This recipe has so many great features that make it a keeper:

• Quick and easy – ready in just 25 minutes, perfect for weeknights.
• Creamy and flavorful – rich sauce with tender salmon.
• Versatile – easy to swap ingredients for dietary preferences.
• Restaurant-quality at home – impressive enough for guests.
• Healthy and satisfying – packed with protein and fresh veggies.

Ben Carraoli

Easy Creamy Salmon Florentine Recipe

I absolutely love making this Easy Creamy Salmon Florentine Recipe at home. Every time I cook it, the kitchen fills with the smell of buttery garlic, earthy mushrooms, and fresh spinach. It’s one of those recipes that looks fancy but is surprisingly simple to make.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 2 tablespoons vegetable oil – helps achieve a crispy sear on the salmon.
• 4 salmon fillets skinless – fresh is best, but thawed frozen salmon works too.
• ¼ teaspoon salt – enhances the salmon’s natural flavor.
• ¼ teaspoon red chili flakes – optional for a subtle kick.
• 1 onion finely chopped – adds sweetness and depth.
• 1 tablespoon garlic minced – brings aromatic flavor.
• ½ pound mushrooms sliced – cremini or white mushrooms provide a meaty texture.
• 2 cups half & half – lighter than cream but still rich and creamy.
• 1 tablespoon cornstarch – keeps the sauce smooth and thick.
• ¼ cup freshly grated Parmesan cheese – melts beautifully and adds umami.
• 4 cups baby spinach – fresh for best texture; kale works as an alternative.
• 1 teaspoon lemon juice – brightens the creamy sauce.

Method

 

1. Heat the vegetable oil in a pan and season the fillets with salt and chili flakes. Sear each side for about 5 minutes until golden brown and set aside to rest.
2. Sauté the onion until soft, then add garlic for a fragrant base. Stir in the mushrooms and cook until lightly browned to bring out their earthy flavor.
3. Whisk the cornstarch into the half & half and pour into the pan. Add Parmesan and stir until the sauce thickens to a creamy consistency.
4. Add the spinach and cook just until wilted. Season with lemon juice and additional chili flakes if desired. Return the salmon to the pan and coat with sauce before serving.

Notes

• I like to sauté the spinach separately first to avoid a watery sauce.
• Freshly grated Parmesan always gives the best flavor.
• Let the salmon rest for a few minutes after searing to lock in juices.
• Use a nonstick pan for easy cleanup and perfect sear.