This easy 30-minute Salmon with Spinach Cream Sauce is the both the perfect weeknight meal, and the ultimate show-stopper for guests. Juicy pan-seared salmon is topped with a light and creamy garlic sauce with fresh spinach in this simple salmon dish.
Interested in trying more of my salmon dishes? Then you’ll want to check out my recipes for Cajun Honey Butter Grilled Salmon, Garlic Dijon Shrimp and Salmon Foil Packs, and Sheet Pan Salmon and Asparagus with Potatoes.
Why This Recipe Works
Quick — You’d be hard-pressed to find a delicious salmon recipe with a cream sauce that could be cooked and on your dinner plate in under 30 minutes.
Easy — There’s just four steps standing between you and a delicious salmon dinner. Simply sear the salmon, make the sauce, add spinach, and combine.
Simple ingredients — You probably have all the ingredients you need to make this yummy salmon florentine dish in your fridge or pantry. And if you don’t, a simple quick visit to the store will fix that. Nothing fancy needed!
Impresses Guests — Have some unexpected dinner guests? (Or even expected ones?) Wow them with this seemingly fancy dish that looks as though it takes a culinary degree to pull off. Keep them out of the kitchen — no one needs to know how simple and easy it is!
You only need a few ingredients to make the most delicious creamy spinach sauce for salmon. Here are the star players in this recipe:
- 4 salmon fillets – about 6 ounces each and of equal thickness.
- Butter– real butter, not margarine please!
- Olive oil – the butter flavors the salmon and the olive oil keeps it from burning in the pan.
- Garlic – key for flavor in the sauce!
- Chicken broth – may substitute vegetable broth here.
- Baby spinach – fresh is best!
- Heavy cream – the sauce just won’t be as rich or creamy without it.
- Cream cheese – I used full fat, it tends to melt into sauces so much better than reduced fat versions.
Here’s How You Make It
This one-pan salmon dish takes just 30 minutes to complete these 3 easy steps.
- Season the salmon fillets with salt and pepper to taste on both sides. Then, melt butter in a large skillet over medium heat, and then add a drizzle of oil, stirring the butter and oil together. Add the salmon to the mixture and sear on both sides, for 4-5 minutes on the first side, then 5-7 on the second side, depending on the thickness of your fillets. (Do not move the salmon while it’s searing until it’s ready to be flipped.) Take the salmon off the pan and put it on a plate. Cover the plate with foil to keep salmon warm.
- Make the sauce by adding butter and garlic to the same pan that you seared the salmon in. Stir the mixture over medium heat for a couple of minutes or until the butter melts and the garlic is fragrant. Add the chicken broth, stir, and simmer for about 5 minutes or until the liquid is reduced in half.
- Add the spinach and stir until just wilted. Next, stir in the heavy cream and cream cheese until the cream cheese is melted and the sauce is smooth and creamy. Add salt and pepper to taste.
- Finally, add the salmon back to the pan and spoon the creamy spinach sauce over the salmon and serve.
- For a large piece of salmon, you can cut it into filets or cook the whole thing at once in the oven or on the grill, make the sauce as directed and add on top once the salmon is cooked.
- Store this salmon with spinach cream sauce in the fridge in an airtight container and eaten within 3-4 days. You can also freeze the cooked salmon (again, after being placed in an airtight container) but I’d make the sauce from scratch before serving.
- To reheat the salmon from the refrigerator, warm it up low and slow on the stovetop or in the microwave, adding a splash of water if it seems dried out. Keep in mind the microwave will dry out the salmon more quickly than heating it on the stovetop or in the oven.
The Right Internal Temperature for Salmon
The thing about salmon is that it does not need to get as hot as chicken, turkey, or beef before it’s perfectly done. For juicy, never dried out salmon that is cooked safely, the internal temperature should read 145 degrees when it’s ready. Cook salmon at 400 degrees for 15-20 minutes (depending on thickness).
What is Florentine Sauce Made Of?
Salmon is so good alone, but salmon with sauce is just so much better. Florentine sauce is made with butter, garlic, chicken broth, spinach, heavy cream, and cream cheese. While it’s not vegan or vegetarian, there are some simple swaps you could try to make this fit your diet.
You can substitute plant butter for regular butter, use vegetable broth, and vegan cream cheese and plant milk. You can use this sauce over tofu, chickpeas, or rice if you don’t eat fish.
Health Benefits of Salmon
Ever wondered why salmon is so good for you? Salmon is a great source of omega-3 fatty acids. These acids are good for your heart and a great source of “good” fat. In fact, it’s one of the richest sources of omega-3s on the planet.
Salmon also contains plenty of protein, niacin, folate, B vitamins, calcium, antioxidants, and potassium. Salmon is also free of carbs and sugar and is low in fat and calories.
Serving salmon with spinach brings even more nutrients onto your plate and it tastes oh so good!
I like to serve this simple salmon and sauce recipe over the top of rice, noodles, or orzo.
More Recipes You’ll Love
- Creamy Lemon Garlic Shrimp and Gnocchi
- Hawaiian Shrimp Bowls
- Baked Honey Cilantro Lime Salmon
- Creamy Parmesan Spinach Orzo
If you make this delicious salmon with creamy spinach sauce, please come back and let me know what you think by rating the recipe below! And be sure to snap a photo and email it or tag me on social media, I love connecting with you and seeing your CDLC creations!
Salmon with Spinach Cream Sauce
- 4 6-ounce salmon fillets
- salt and pepper - to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
creamy white sauce
- 1 tablespoon butter
- 3 teaspoons minced garlic
- 1 cup chicken broth - I used low sodium
- 1 cup baby spinach leaves
- ¾ cup heavy cream
- 4 ounces cream cheese - at room temperature or softened in microwave
- ½-1 teaspoon salt - to taste
- ¼ teaspoon black pepper
prepare the salmon
- Season salmon with salt and pepper to taste on both sides.
- In a large skillet over medium heat, melt butter. Once melted, drizzle oil into the pan and give it a good stir.
- Add salmon to the pan in a single layer. Sear, undisturbed, for 4-5 minutes until browned, carefully flip and cook another 5-7 minutes (depending on the thickness of your salmon pieces) until cooked through.
- Transfer salmon to a plate and cover tightly with foil to keep warm and moist.
make the sauce
- Add butter and garlic to the pan and stir over medium heat for about 2 minutes until butter mis melted and garlic is fragrant.
- Stir in chicken broth and simmer about 5 minutes until reduced by half. Stir in spinach for about 1 minute until wilted.
- Stir in heavy cream, and cream cheese. Continue to gently stir until cream cheese is completely incorporated and sauce is creamy and smooth.
- Season with salt and pepper. Taste, add more salt and pepper if needed.
put it all together
- Return salmon to the pan, spoon the creamy spinach sauce over the salmon, and serve.