Easy Creamy Salmon Florentine

This velvety salmon florentine turns your regular weeknight meal into something you'd find at a fancy restaurant without any hassle. The juicy salmon pieces tucked into a smooth spinach sauce make a tasty combo that feels fancy but only takes 25 minutes to whip up.

I cooked this dish when my in-laws came over for their first visit. Everyone thought I'd slaved away for hours because it looked and tasted so good, but actually I was chilling with some wine while it came together super easily.

Ingredients

• Salmon fillets: Go for ones with skin on to keep the fish moist and add extra taste
• Heavy cream: Makes the sauce super rich without needing flour to thicken it
• Fresh spinach: Shrinks down nicely in the sauce, adding nutrients and pretty green color
• Parmesan cheese: Gives a salty kick and naturally makes the sauce thicker
• Dijon mustard: Adds a bit of zip that works against the cream's richness
• Lemon juice: Wakes up all the flavors and balances the heavy stuff
• Garlic: Makes the base flavor for the sauce, always go with fresh
• Cherry tomatoes: Bring sweet and tangy pops that go really well with the salmon

How To Make Creamy Salmon Florentine

Season and Prep:

Dry your salmon completely with paper towels for better browning. Sprinkle salt, pepper, and paprika everywhere, even on the skin. Let it sit out for 5 minutes while you get everything else ready.

Sear the Salmon:

Get a big pan really hot over medium high heat. Drop in olive oil and butter and wait for the bubbling to stop. Put salmon in skin down and push down with a spatula for about 30 seconds so it doesn't curl up. Don't touch it for 4 to 5 minutes until the skin gets crispy and golden.

Flip and Finish Salmon:

Flip it carefully and cook another 2 to 3 minutes for medium. The middle should be a bit see-through if you like it medium rare or totally solid for well done. Take it out and cover loosely with foil.

Create the Sauce Base:

Turn the heat down to medium and throw in minced garlic to the same pan. Cook just 30 seconds until it smells good but isn't brown. Pour in the heavy cream while scraping up all the tasty bits from the salmon at the bottom.

Build the Florentine Sauce:

Throw in Parmesan, Dijon, lemon juice and red pepper flakes if you want some kick. Keep stirring until the cheese melts and the sauce gets a bit thicker, about 2 minutes. Taste it and add more seasonings if needed.

Add Vegetables:

Toss in the chopped spinach and cut cherry tomatoes. Stir gently until the spinach shrinks down completely and the tomatoes get a little soft, maybe 1 to 2 minutes.

Reunite and Serve:

Put the salmon back in the pan, tucking it into the sauce. Spoon some creamy goodness over each piece and let it bubble for 1 to 2 minutes until everything's hot. Serve it right away for the best taste and feel.

Pin it

What I love most about making this is watching the bright green spinach change the sauce. It reminds me of when I first made it for my daughter who swore she hated spinach but then asked for seconds after cleaning her plate. The way the greens blend into the creamy sauce makes this a sneaky way to get veggies into a meal that nobody can resist.

Perfect Pairings

The thick, creamy sauce goes really well with simple sides that can soak up all that yummy flavor. Try it with fluffy basmati rice, crusty bread, or buttered egg noodles. If you're watching carbs, go for cauliflower rice or zucchini noodles instead. A simple green salad with a light dressing works great to balance out the richness.

Storage and Reheating

This salmon dish stays good in the fridge for up to 2 days if you keep it in a sealed container. When you want to reheat it, put it in a covered pan on low heat with a splash of cream or chicken broth to bring the sauce back to life. Don't use the microwave if you can help it since it can make your salmon tough. You can freeze just the sauce for up to a month, but the fish tastes way better when it's fresh.

Pin it

Ingredient Substitutions

Out of heavy cream? You can try half and half or full fat coconut milk though your sauce won't be quite as thick. Don't have spinach? Kale or Swiss chard work too, just cut out the tough stems and cook them longer. If you can't do dairy, swap in coconut cream and nutritional yeast instead of heavy cream and Parmesan. Fresh herbs like dill, tarragon or chives sprinkled on top at the end make this dish even better.

Frequently Asked Questions

→ Can frozen salmon work for this?

Yep, frozen salmon is fine! Just be sure to thaw it completely and pat it dry before cooking so it cooks evenly.

→ What replaces heavy cream?

You can swap it out with half-and-half or coconut cream. Just note the sauce might end up a bit different in taste and texture.

→ How can I make this dairy-free?

Go dairy-free by using coconut cream and either a non-dairy Parmesan substitute or nutritional yeast for flavor.

→ What sides go with this meal?

This dish is great with mashed potatoes, rice, or your favorite pasta. For something lighter, try a salad or steamed veggies.

→ How do I keep the leftovers fresh?

Place leftovers in a sealed container in the fridge, and they'll stay fresh for 2 days. Reheat gently on the stovetop or in the microwave to avoid drying out the salmon.