If you’re searching for a dinner that brings restaurant-quality flavor to your kitchen, look no further than Creamy Salmon Florentine with Spinach and Mushrooms. This dish marries juicy salmon fillets with a luscious Parmesan-speckled cream sauce, bursting with tender spinach and golden mushrooms. The flavors are fresh yet indulgent, and the entire meal comes together in just about 30 minutes. It’s a showstopper that’s every bit as impressive for guests as it is comforting for a cozy night in.

Creamy Salmon Florentine with Spinach and Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Salmon Florentine with Spinach and Mushrooms is in how each simple ingredient shines. Every item on this list plays an important role—some bring richness, others freshness, and a few dial up those savory, umami layers that make this dish unforgettable.

Salmon fillets: Opt for center-cut pieces for even cooking and juicy texture.
Olive oil: This helps to sear the salmon beautifully, adding flavor and locking in moisture.
Salt and black pepper: Season generously to enhance every bite.
Unsalted butter: Brings creamy depth to the sautéed vegetables and rich flavor to the sauce.
Garlic: Fresh, minced garlic infuses both the veggies and the cream sauce.
Shallot: A mild, sweet onion that softly perfumes the entire dish.
Cremini or white mushrooms: Their earthy flavor soaks up the sauce and adds great texture.
Baby spinach: Wilts down into silky strands, adding vibrant color and extra nutrients.
Chicken broth or dry white wine: Use whichever you love—both add depth and a subtle tang.
Heavy cream: The backbone of the sauce, making it dreamily thick and velvety.
Parmesan cheese: This nutty, salty cheese melts into the sauce for maximum luxuriousness.
Crushed red pepper flakes (optional): Just a touch brings a subtle, lively heat to the sauce.
Lemon juice: Brightens everything and balances the richness right at the end.
Chopped fresh parsley (optional): For a pop of color and fresh, herby finish.

How to Make Creamy Salmon Florentine with Spinach and Mushrooms

Step 1: Season and Sear the Salmon

Pat your salmon fillets dry so they’ll get that perfect, golden crust. Sprinkle both sides generously with salt and freshly ground black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the salmon skin-side down (if it’s skin-on) and don’t touch it for 4 to 5 minutes, letting the crust develop. Flip the fillets and cook for another 2 to 4 minutes until the other side is golden and the salmon is just cooked through. Set the salmon aside on a plate while you make the creamy vegetables.

Step 2: Sauté Garlic, Shallots, and Mushrooms

In that same flavor-packed skillet, melt your butter over medium heat. Add the minced garlic and diced shallot, stirring for about 1 to 2 minutes until everything smells incredible. Next, toss in the sliced mushrooms. Sauté them for 5 to 6 minutes, stirring occasionally, until they’re softened and beautifully browned. This is where so much flavor builds for your Creamy Salmon Florentine with Spinach and Mushrooms.

Step 3: Add Spinach and Deglaze

Now, pile the baby spinach into the skillet. It’ll look like a lot, but it wilts quickly and melts right into the sauce. Stir for 1 to 2 minutes, just until the greens are tender. Then pour in your chicken broth or white wine, using your spoon to scrape up any golden bits from the bottom. Let everything simmer for a minute or two so the flavors concentrate.

Step 4: Create the Creamy Sauce

Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and crushed red pepper flakes if you want a hint of spice. Let this luscious sauce simmer gently for about 3 to 4 minutes, until slightly thickened but still silky. Squeeze in the lemon juice for brightness and taste to check the seasoning—this is your moment to make it perfect.

Step 5: Bring Everything Together

Return your cooked salmon fillets to the skillet, nestling them right into the creamy Florentine sauce. Spoon that beautiful mixture over the top and let the salmon gently reheat for 1 to 2 minutes. Finish with a flourish of chopped parsley if desired. Your Creamy Salmon Florentine with Spinach and Mushrooms is ready to enjoy!

How to Serve Creamy Salmon Florentine with Spinach and Mushrooms

Garnishes

A scatter of fresh parsley and an extra dusting of Parmesan make this dish sing. For an added pop of color or zesty lift, try a few lemon wedges on the side. The herbs and citrus really highlight the richness of the creamy sauce.

Side Dishes

This dinner is wonderfully versatile—serve Creamy Salmon Florentine with Spinach and Mushrooms over fluffy mashed potatoes, a nest of buttery pasta, or steamed rice to soak up every drop of that dreamy sauce. For a lighter meal, a crisp green salad or garlicky roasted asparagus makes a perfect pairing.

Creative Ways to Present

For an elegant dinner party, portion the creamy salmon onto warmed plates and surround with the vibrant sauce and vegetables. Or transform leftovers into a decadent brunch by flaking the salmon and folding it, along with the sauce, into an omelet or atop a crostini for a wow-worthy appetizer.

Make Ahead and Storage

Storing Leftovers

Leftovers of Creamy Salmon Florentine with Spinach and Mushrooms keep beautifully! Cool any extras completely before transferring to an airtight container. Store in the refrigerator and enjoy within 2 days for the best flavor and texture.

Freezing

If you want to freeze this dish, do so before returning the salmon to the sauce. The cream sauce may separate slightly after thawing, but a gentle reheat while stirring will help bring it back together. For best results, freeze in individual portions and thaw overnight in the fridge.

Reheating

To reheat, gently warm the salmon and sauce in a skillet over low heat, adding a splash of cream or broth if needed to loosen the sauce. Microwave reheating works in a pinch, but for the silkiest texture, stovetop is the way to go. Just be careful not to overcook the salmon as you reheat.

FAQs

Can I use frozen salmon fillets?

Absolutely! Just be sure to thaw the salmon completely and pat it dry before searing, which helps achieve that caramelized crust and prevents sticking or excess moisture in the pan.

Can I substitute kale for spinach?

Yes, kale is a hearty alternative. Remove thick stems, chop the leaves, and sauté a bit longer to make sure it turns tender. It adds a slightly earthier touch to Creamy Salmon Florentine with Spinach and Mushrooms.

What’s the best wine for the sauce?

A dry white wine like Pinot Grigio or Sauvignon Blanc works wonderfully in this recipe. Their crispness balances the creamy sauce and brightens up the mushrooms and greens.

Can I make Creamy Salmon Florentine with Spinach and Mushrooms dairy-free?

For a dairy-free version, use plant-based butter, coconut or cashew cream, and a vegan Parmesan alternative. The sauce may taste a little different but will still be deliciously creamy and special.

Is this recipe gluten-free?

Yes! None of the core ingredients contain gluten, making Creamy Salmon Florentine with Spinach and Mushrooms naturally gluten-free. Just double-check labels on your broth and Parmesan to be sure.

Final Thoughts

There’s something undeniably special about gathering around a plate of Creamy Salmon Florentine with Spinach and Mushrooms—you get comfort, excitement, and elegance all in one. I hope you’re inspired to bring this recipe into your kitchen and make it your own. Don’t be surprised if it becomes a new favorite!

Creamy Salmon Florentine with Spinach and Mushrooms Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in this luxurious Creamy Salmon Florentine dish, where tender salmon fillets are nestled in a velvety sauce with spinach, mushrooms, and a hint of Parmesan. This easy stovetop recipe is perfect for a special dinner at home.

Ingredients

Scale

Salmon:

4 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
Salt and black pepper to taste

Sauce:

2 tablespoons unsalted butter
3 cloves garlic, minced
1 small shallot, finely diced
8 ounces cremini or white mushrooms, sliced
4 cups baby spinach
1/2 cup chicken broth or dry white wine
1 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes (optional)
Juice of 1/2 lemon
Chopped fresh parsley for garnish (optional)

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Instructions

Prepare Salmon: Pat dry and season with salt and pepper. Sear in olive oil until golden.
Make Sauce: Sauté garlic and shallot, then add mushrooms. Stir in spinach, broth or wine, cream, Parmesan, and seasonings.
Combine: Return salmon to skillet, coat with sauce, and garnish with parsley before serving.