Salmon Florentine
This Salmon Florentine is a quick, one-pan meal ready in just 25 minutes! Perfectly pan-seared salmon with a crispy golden crust is smothered in a rich, creamy spinach and mushroom sauce. A flavorful, restaurant-quality dish that's perfect for lunch or dinner!
Servings: 4
Equipment
Ingredients
For the Salmon
- 2 tablespoons vegetable oil
- 4 salmon fillets skin off
- ¼ teaspoon salt
- ¼ teaspoon red chili flakes
For the Salmon Florentine Sauce
- 1 onion finely chopped
- 1 tablespoon garlic minced
- ½ pound mushrooms sliced
- 1 ¼ cups half & half
- 1 tablespoon cornstarch
- 2 tablespoons freshly grated parmesan cheese
- 8 ounces baby spinach
- ¼ teaspoon red chili flakes
- 1 tablespoon fresh lemon juice
- salt to taste
Instructions
- Heat 2 tablespoons vegetable oil in a large non-stick pan over medium-high heat. Season 4 salmon fillets with ¼ teaspoon salt and ¼ teaspoon red chili flakes. Sear for 5 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
- In the same pan, cook 1 onion (chopped) until translucent. Add 1 tablespoon garlic (minced) and sauté until fragrant.
- Stir in ½ pound mushrooms (sliced) and cook until browned and tender.
- In a small bowl, whisk 1 tablespoon cornstarch into 1 ¼ cups half & half until smooth. Pour the mixture into the pan and add 2 tablespoons freshly grated parmesan cheese. Bring to a gentle simmer, stirring until the sauce thickens slightly.
- Stir in 8 ounces baby spinach and let it wilt. Season with salt to taste, ¼ teaspoon red chili flakes, and 1 tablespoon fresh lemon juice.
- Return the seared salmon to the pan, coating it in the creamy Florentine sauce. Serve immediately with steamed broccoli or roasted asparagus.
Video
Nutrition
Calories: 592kcal | Carbohydrates: 29g | Protein: 50g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 136mg | Sodium: 206mg | Fiber: 2g | Sugar: 3g