If you’re craving a dish that feels luxurious yet comes together with surprising ease, then this Creamy Salmon Florentine Recipe is your new best friend in the kitchen. It’s all about tender, perfectly seared salmon nestled in a dreamy sauce that combines vibrant spinach, sweet cherry tomatoes, and a luscious blend of cream and Parmesan. The hint of lemon brightens every bite, making it a meal that’s elegant enough for guests but simple enough for a weekday dinner. Once you try this recipe, it’s going to hold a special place in your heart—and on your table.
Ingredients You’ll Need
Each ingredient in this Creamy Salmon Florentine Recipe brings something unique to the plate, from fresh greens that add a pop of color to rich, creamy elements that make this dish irresistible. These simple pantry staples come together to create a symphony of textures and flavors you’ll love.
- Salmon fillets (4, about 6 ounces each): Choose fresh, firm fillets to get that perfect sear and tender flesh.
- Olive oil (1 tablespoon): For a healthy and flavorful sear that locks in moisture.
- Butter (2 tablespoons): Adds richness to the sauce and helps soften aromatics.
- Garlic (3 cloves, minced): Infuses the dish with a fragrant warmth.
- Shallot (1 small, finely chopped): Offers a subtle sweetness without overpowering.
- Baby spinach (4 cups): Fresh and vibrant, it wilts perfectly into the creamy sauce.
- Cherry tomatoes (1/2 cup, halved): Adds bursts of juiciness and a pop of color.
- Heavy cream (3/4 cup): The base of the luscious sauce that makes everything so dreamy.
- Grated Parmesan cheese (1/4 cup): Brings savory depth and a slightly nutty flavor.
- Dijon mustard (1 teaspoon): Adds a gentle tang that balances the creaminess.
- Lemon zest (1/2 teaspoon) and juice (1 tablespoon): Brightens the dish with fresh citrus notes.
- Salt and pepper: Essential seasonings to enhance every flavor.
- Chopped parsley or basil for garnish: Fresh herbs to finish with a burst of green and fragrance.
How to Make Creamy Salmon Florentine Recipe
Step 1: Sear the Salmon
Start by seasoning the salmon fillets liberally with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side down in the pan and sear for 3 to 4 minutes without moving it—that crispy skin will be your golden ticket. Flip the fillets and cook for another 2 to 3 minutes until the salmon is cooked through but still tender and juicy. Remove the fillets from the pan and set them aside to rest while you prepare the sauce.
Step 2: Sauté Aromatics and Vegetables
Turn down the heat to medium and add butter to the same skillet. Toss in minced garlic and finely chopped shallot, stirring for 1 to 2 minutes until fragrant and soft. Next, add the baby spinach and halved cherry tomatoes, cooking just until the spinach wilts and the tomatoes start to release their juices. This step layers in freshness and sweetness that balances the rich cream sauce.
Step 3: Build the Creamy Sauce
Now for the magic. Pour in the heavy cream and bring it to a gentle simmer. Sprinkle in grated Parmesan cheese, then stir in the Dijon mustard, lemon zest, and lemon juice. Stir continuously for 2 to 3 minutes until the sauce thickens slightly and all the ingredients meld beautifully. This creamy sauce is what makes the Creamy Salmon Florentine Recipe so divine and comforting.
Step 4: Combine and Finish Cooking
Return the seared salmon fillets back to the skillet, nestling them in the rich sauce. Spoon the sauce generously over the fillets and cook for another 2 to 3 minutes, allowing the flavors to meld and the salmon to finish cooking through. This final step ensures every bite is deliciously coated in that luscious sauce.
How to Serve Creamy Salmon Florentine Recipe
Garnishes
Fresh chopped parsley or basil isn’t just for color—it adds a burst of herbal brightness that lifts the whole dish. Sprinkling these over the finished plate gives a beautiful, vibrant touch and an extra layer of fresh flavor you will adore.
Side Dishes
This Creamy Salmon Florentine Recipe pairs wonderfully with simple yet satisfying sides. I love serving it alongside fluffy rice, al dente pasta, or even a crusty bread that’s perfect for sopping up all that dreamy sauce. Steamed asparagus or roasted potatoes also make excellent companions if you want to add some veggies on the side.
Creative Ways to Present
For a dinner party, consider plating each salmon fillet atop a bed of creamy polenta or garlic mashed potatoes, then drizzle the sauce over everything. You can also spoon the sauce over wilted greens or serve alongside a lemony quinoa salad for a fresh, modern twist. Presentation is your playground, so have fun making this dish your own.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them in an airtight container in the refrigerator for up to 2 days. The salmon will stay moist, and the sauce retains its creamy consistency, making it easy to enjoy the next day without losing any flavor.
Freezing
While it’s best enjoyed fresh, you can freeze this Creamy Salmon Florentine Recipe by packing it tightly in a freezer-safe container. Freeze for up to 1 month. Just be aware the texture of the spinach and cream sauce might alter slightly after freezing, but reheated properly, it’s still delightful.
Reheating
Reheat leftovers gently over low heat on the stovetop or in the microwave at a medium setting. Stir occasionally to keep the sauce smooth and to prevent the salmon from drying out. A splash of extra cream or lemon juice can refresh the sauce if needed.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works well as long as you thaw it completely before cooking. Make sure to pat it dry to get a nice sear and avoid soggy skin.
Is there a dairy-free alternative for the cream and cheese?
Absolutely! You can swap the heavy cream with coconut cream for a dairy-free version and omit the Parmesan or use a dairy-free cheese alternative to keep the sauce creamy and delicious.
Can this recipe be made gluten-free?
This recipe is naturally gluten-free, but always double-check your mustard and Parmesan cheese labels to ensure no hidden gluten ingredients.
How do I know when the salmon is fully cooked?
The salmon should be opaque and flake easily with a fork but still moist inside. Cooking times may vary slightly depending on thickness, so keep an eye on it during the final simmer.
Can I substitute other greens for spinach?
Yes! Baby kale or Swiss chard can be great substitutes, just adjust cooking time slightly as these greens might take a bit longer to wilt.
Final Thoughts
Once you’ve tasted this Creamy Salmon Florentine Recipe, it will become one of your all-time favorites for good reason. It’s the perfect balance of easy and elegant, with rich, comforting flavors that feel special every time you plate it. Whether it’s a cozy night in or a small gathering, this dish is a winner you’ll want to make again and again. So grab your skillet and get ready to enjoy one of the best salmon dinners you’ve ever made!
Print
Creamy Salmon Florentine Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Creamy Salmon Florentine is a delicious and elegant main course featuring seared salmon fillets served in a luscious sauce made with spinach, cherry tomatoes, heavy cream, Parmesan cheese, and a hint of lemon. This Italian-American dish combines simplicity and bold flavors, making it perfect for an easy yet impressive dinner.
Ingredients
Salmon
- 4 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 4 cups baby spinach
- 1/2 cup cherry tomatoes, halved
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
Garnish
- Chopped parsley or basil
Instructions
- Season and Sear Salmon: Season both sides of the salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 3–4 minutes until golden and crispy. Flip and cook for another 2–3 minutes until salmon is nearly cooked through. Remove salmon from the skillet and set aside.
- Sauté Aromatics: Reduce heat to medium and add butter to the same skillet. Add minced garlic and chopped shallot, sautéing for 1–2 minutes until fragrant and softened.
- Cook Vegetables: Add baby spinach and cherry tomatoes to the skillet. Cook until the spinach wilts and tomatoes soften, stirring occasionally.
- Make Creamy Sauce: Stir in heavy cream, grated Parmesan cheese, Dijon mustard, lemon zest, and lemon juice. Allow the sauce to simmer for 2–3 minutes, stirring constantly until it thickens slightly.
- Finish Salmon: Return the salmon fillets to the skillet, spooning the sauce over them. Cook for an additional 2–3 minutes until the salmon is completely cooked through and flavors meld.
- Garnish and Serve: Garnish with chopped parsley or basil. Serve the creamy salmon florentine immediately, ideally with rice, pasta, or crusty bread to soak up the sauce.
Notes
- Serve with rice, pasta, or crusty bread to soak up the creamy sauce.
- For a dairy-free version, substitute heavy cream with coconut cream and omit the Parmesan cheese.
- Ensure not to overcook the salmon; it should remain moist and tender.
- The lemon zest and juice balance the richness of the cream sauce perfectly.
