Description
This Creamy Salmon Florentine is a fantastic way to enjoy the rich flavors of seafood with a touch of Italian-inspired elegance. The pan-seared salmon fillets pair beautifully with a creamy sauce made from half-and-half, mushrooms, baby spinach, and Parmesan cheese, creating a luxurious dish that’s also quick and easy to make. With a hint of lemon and a sprinkle of red chili flakes, the flavors are perfectly balanced, making this dish ideal for a cozy dinner at home.
Ingredients
For the Salmon:
4 salmon fillets (skin off)
¼ tsp salt
¼ tsp red chili flakes
2 tbsp vegetable oil
For the Florentine Sauce:
1 onion, finely chopped
1 tbsp garlic, minced
0.5 lbs (250g) mushrooms, sliced
1 ¼ cup half & half
1 tbsp cornstarch
2 tbsp grated Parmesan cheese
7 oz (200g) baby spinach
¼ tsp red chili flakes
1 tbsp lemon juice
Salt, to taste
Instructions
Heat the vegetable oil in a large non-stick pan over medium-high heat. Season the salmon fillets with salt and red chili flakes. Sear the salmon for about 5 minutes per side, until fully cooked. Transfer to a plate and set aside.
In the same pan, sauté the onion until translucent, then add the minced garlic and cook until fragrant.
Add the sliced mushrooms and cook until browned, stirring occasionally.
Dissolve the cornstarch in the half & half. Pour the mixture into the pan and add the Parmesan cheese. Bring to a gentle simmer and cook until the sauce thickens slightly.
Add the baby spinach and cook until it wilts.
Season the sauce with salt, red chili flakes, and lemon juice. Stir everything together, then return the salmon fillets to the pan, coating them in the sauce.
Serve immediately, alongside steamed broccoli or roasted asparagus.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 400