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Salmon Florentine Recipe

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4.2 from 5 reviews

Salmon Florentine is a rich and creamy skillet dish featuring seared salmon filets topped with a luxurious sauce made from sautéed mushrooms, garlic, heavy cream, white wine, Parmesan cheese, and fresh spinach. This elegant and quick-to-make meal combines tender salmon with flavorful, velvety sauce, perfect for a sophisticated yet simple dinner.

Ingredients

Salmon

  • 4 salmon filets (6 to 8 ounces each, skin on or off)
  • 2 to 3 tablespoons olive oil (divided)

Sauce and Vegetables

  • 1 cup sliced baby portobello mushrooms (or white mushrooms as substitute)
  • 3 to 4 cloves garlic (finely minced)
  • 1 1/2 cups heavy cream
  • 1/2 cup dry white wine (such as chardonnay, pinot grigio, sauvignon blanc; or substitute with good quality chicken broth)
  • 1 tablespoon lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter (optional, for added richness)
  • 2 cups fresh spinach (or to taste)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Red pepper flakes (optional, for garnish)

Instructions

  1. Sear the Salmon: Heat half the olive oil in a large, heavy-bottomed skillet over medium heat. Place the salmon filets skin side down if they have skin and cook for about 6 minutes, or 4 minutes if skinless, until a crust forms.
  2. Flip and Cook Through: Turn the salmon and cook for an additional 3 to 4 minutes until the desired doneness is reached. Remove the salmon from the skillet and set aside on a plate. Be careful not to overcook as it will continue cooking with residual heat.
  3. Cook Mushrooms: Add the remaining olive oil to the skillet and sauté the sliced mushrooms for about 4 minutes, stirring frequently, until they begin to soften.
  4. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, stirring almost constantly to prevent burning.
  5. Make the Sauce: Pour in the heavy cream, white wine, and lemon juice. Stir in the Parmesan cheese and let the mixture simmer gently for about 3 minutes, stirring intermittently to combine flavors and thicken the sauce slightly.
  6. Enhance the Sauce: Optionally, stir in the unsalted butter until melted to add richness. Season with salt and freshly ground black pepper to taste.
  7. Wilt the Spinach: Add the fresh spinach to the skillet, reduce the heat to low, cover with a lid, and cook for about 3 minutes until the spinach has wilted.
  8. Serve: Optionally sprinkle red pepper flakes over the dish for a touch of heat, then serve immediately while warm. Leftovers can be stored airtight in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently to preserve the creamy sauce.

Notes

  • Salmon filet size may vary between 6 to 8 ounces each to ensure proper cooking and portion control.
  • If you don't have dry white wine, a good quality chicken broth can be used as a substitute without compromising flavor.
  • For extra richness, adding a tablespoon of unsalted butter at the end enriches the sauce nicely.
  • To avoid overcooking salmon, remove it promptly once it reaches desired doneness since it continues cooking off heat.
  • Store leftovers in an airtight container and reheat gently to preserve the sauce texture and flavor.

Find it online: https://cookedbygrace.com/salmon-florentine-recipe/