Salmon Florentine is a fresh new take on the typical florentine dish, and comes together in just 30 minutes. Chock full of spinach, garlic, and mild spices, and topped off with a creamy, buttery, delicious cream sauce.
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.
What made me want to make this easy salmon recipe, you ask? Well, I was thinking about my love of travel and specifically my trip to Italy. While we travel whenever we can with the munchkins, we haven’t yet taken them abroad. That’s just a little too much to handle I think…plus that’s a loooong flight.
Regardless, I was wanting to bring a bit of Italy into my house since I couldn’t bring my house to Italy. Typically, when you think Italian food, you think pasta or gnocchi right? Me too! But I was craving some seafood and salmon is typically my go-to. Then I thought of the “Florentine” preparation, which basically just means a recipe that’s prepared in the style of Florence, Italy. Or, even more simply, it features spinach and usually some kind of cream sauce.
All that is to say, this Salmon Florentine recipe is an easy salmon recipe that’s totally achievable in your home kitchen, and sounds like it takes way longer than it does! Just don’t tell your family or guests how simple it is!
WHAT INGREDIENTS ARE IN SALMON FLORENTINE?
You don’t need a whole lot of ingredients to make this fancy-sounding healthy salmon recipe!
- 4 salmon fillets
- Salt and pepper
- Olive oil
- Minced garlic
- Chicken broth
- Baby spinach
- Heavy cream
- Cream cheese
HOW DO YOU MAKE SALMON FLORENTINE?
This one-pan salmon dish takes just 30 minutes to complete these 3 easy steps.
- Prepare the salmon by seasoning 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 until you reach step 3.
- 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 until just wilted. Next, pour in the heavy cream and cream cheese and stir it all around 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.
WHAT IS FLORENTINE SAUCE MADE OF?
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.
WHY IS SALMON GOOD FOR YOU?
Salmon, as you’ve probably heard, 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.
WHAT SHOULD I SERVE WITH SALMON FLORENTINE?
I like to serve this dish right over the top of white or brown rice or egg noodles.
- 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.