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
Scale
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.
