This Salmon Florentine is a lovely blend of tender salmon and fresh spinach, all covered in a creamy garlic sauce. It’s rich, tasty, and oh-so-comforting!
If you’re a garlic lover like me, get ready to smile! The sauce really makes it special. I like serving this with some warm bread to soak up every drop. Yum!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are key for this dish. You can substitute with trout or even chicken if you prefer. Canned salmon works but won’t provide the same texture.
Spinach: Fresh spinach is best, but you could definitely use frozen spinach. Just make sure to drain it well to avoid excess water in the sauce. I love the vibrant green color fresh spinach brings!
Mushrooms: I used button mushrooms for their mild flavor, but cremini or shiitake would add a deeper taste. If you’re not a fan of mushrooms, you can skip them altogether.
Heavy Cream: For a lighter option, use half-and-half or even coconut milk for a dairy-free version. Just know that it won’t be as rich, but still tasty!
Parmesan Cheese: Grated Parm is a classic choice. If you don’t have it, try using Pecorino Romano or even nutritional yeast for a vegan twist!
How Do You Achieve the Perfect Garlic Cream Sauce?
The garlic cream sauce is what makes this recipe shine! Here’s how to get it just right:
- Start by browning mushrooms first; this adds a rich flavor base.
- Add garlic and sauté briefly – it burns quickly, so watch it!
- When adding cream, stir well to combine and scrape up any bits from the pan for added flavor.
- Let it simmer gently; don’t rush this step. You want it thick enough to coat the back of a spoon.
- Finish with cheese for creaminess and depth, and adjust seasoning with salt and pepper to taste.
With these tips in mind, you’ll have a deliciously creamy sauce to elevate your Salmon Florentine!
Salmon Florentine With Garlic Cream Sauce
Ingredients You’ll Need:
- 4 salmon fillets (about 6 ounces each), skin removed
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 8 ounces fresh spinach, washed and trimmed
- 4 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious Salmon Florentine with Garlic Cream Sauce takes about 10 minutes to prepare and 15 minutes to cook. In just 25 minutes, you’ll have a lovely dish ready to impress family or friends!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This helps them get a good sear! Season both sides generously with salt and pepper for flavor.
2. Cook the Salmon:
In a large skillet, heat the olive oil over medium-high heat. When it’s hot, carefully add the salmon fillets. Cook for about 4-5 minutes on each side until they have a nice golden crust and are cooked through. Once done, remove the salmon from the skillet and set aside on a plate.
3. Cook the Vegetables:
In the same skillet, toss in the butter and let it melt. Then, add the sliced mushrooms. Sauté them for about 4 minutes until they are nicely browned. Next, add the minced garlic and cook for just 1 minute until it’s fragrant—don’t let it burn!
4. Add the Spinach:
Now it’s time to add the fresh spinach! Stir constantly and cook for about 2 minutes until it’s wilted down. This adds a pop of color and nutrition!
5. Make the Garlic Cream Sauce:
Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. This adds extra flavor! Next, stir in the grated Parmesan cheese and thyme. Let the sauce simmer for 3-5 minutes until it thickens slightly. Season it with salt and pepper to your liking.
6. Assemble the Dish:
Return the cooked spinach and mushrooms with the cream sauce to the skillet, spreading it evenly across the pan.
7. Finish with Salmon:
Carefully place the salmon fillets on top of the creamy spinach and mushroom mix, letting them soak in all the delicious flavors.
8. Garnish and Serve:
Sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve the dish immediately, paired with warm crusty bread or rice to soak up that fantastic garlic cream sauce.
Enjoy your rich and creamy Salmon Florentine with wonderful garlicky flavors! It’s sure to be a hit!
Can I Use Frozen Salmon for This Recipe?
Absolutely! If using frozen salmon, make sure to fully thaw it first. Thaw overnight in the fridge or place it in a sealed bag and submerge it in cold water for quick thawing. Pat it dry before cooking for the best results!
Can I Substitute the Heavy Cream?
Yes! You can use half-and-half for a lighter version, or replace it with coconut cream for a dairy-free option. Just note that the texture and flavor may change slightly, but it will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, do so gently on the stove over low heat, adding a splash of cream or broth to keep it moist.
Can I Add Extra Vegetables?
Definitely! Feel free to add other veggies like bell peppers, zucchini, or asparagus. Just make sure to sauté them first until they’re tender before adding the cream sauce!
